July 4, 2009

Heavenly Gluten Free Blueberry Crisp

4 cups fresh blueberries
1 cup gluten free flour mix (I use Tom Sawyer's Mix)
3/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/3 cup cold butter, cubed

Preheat oven to 350 degrees F. Spray an 11x7 baking dish with cooking spray. Sprinkle blueberries with 1 TBSP. flour mixture and toss to coat. Pour blueberries into baking dish. In a large bowl, combine 1 cup flour mixture with brown sugar, cinnamon, and nutmeg. Add in the butter by hand and rub mixture between your fingers until it resembles coarse crumbs. Layer the crumb mixture over the blueberries. Bake in the oven until bubbly, about 40 minutes. Serve with non-dairy whipped topping. Makes 4 generous servings.
*You may also use frozen blueberries but you will need to increase your cook time to approximately 50 minutes.

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