Lots of great ingredients here to satisfy that sweet tooth. Add a scoop of cold and creamy vanilla bean ice cream and slip momentarily into blueberry heaven!
Recipe and photos courtesy of www.CummingLocal.com
![](https://i0.wp.com/recipes.chebe.com/wp-content/uploads/GFBlueberryCrsip-268x300.4.jpg?resize=134%2C150&ssl=1)
Gluten Free Blueberry Crisp
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Course:
Dessert
Servings: 6
Ingredients
- 3/4 cup + 2 Tbsp Chebe All-Purpose Bread Mix – divided
- 1 cup + 1/2 cup brown sugar – divided
- 2 cups gluten free quick cooking oats
- 1/2 tsp sea salt
- 3/4 cup + 1 Tbsp butter – divided
- 3 1/2 cups frozen blueberries
- 1/2 Tbsp corn starch optional
- 1/2 tsp cinnamon
Instructions
-
Preheat the oven to 375 degrees
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Combine 3/4 cup Chebe mix, 1 cup of brown sugar, oats, and sea salt together in a mixing bowl.
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Cut the 3/4 cup of butter into small cubes and mix with oat mixture until it’s crumbly together. You’ve got to get a little messy and really work this together.
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You will then press this mixture into the bottom of a 9 x 13 dish.
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Mix the blueberries with the cornstarch and then pour over the top of the crust.
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Combine the remaining flour, brown sugar, butter, and cinnamon together. Pop in the microwave for 15 seconds to melt the butter a little. Then crumble this topping over the top.
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Bake for 30-45 minutes.
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Serve warm with vanilla ice cream!
Recipe Notes
Recipe courtesy of www.CummingLocal.com