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
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
