Gluten Free Blueberry Crisp

I was gawking at food on foodgawker.com today and saw this lovely blueberry crisp that I just had to try. Number one, I have all these ingredients. Number two, it is very easy to adapt to gluten free. If you haven't purchased Better Batter yet, get to you nearest Whole Foods or shop online. So, thank you kitchen-worthy.com for this delish addition to my GF recipe book! This is a delicious general crisp that you could use with many fruits. Happy berry picking!

Toss blueberries with GF flour and sugar and pour into a greased pie dish or 8"x8" baking dish.

Using your pastry blender, hand-mix the butter, flour and brown sugar into pea-sized crumbles.

This is the perfect consistency...You want to keep blending until there are no longer dry ingredients in the bottom-It is all incorporated into the butter.

Once you have your crumbles, mix in the oats and cinnamon. This recipe is actually ridiculously easy, with crowd-pleasing results.

Bake for 35-40 minutes at 350 or until it is golden and bubbly. The cinnamon will make your house smell fabulous while baking.

Ta-Daaa! Serve this warm with ice cream!

Recipe for Blueberry Crisp (GF)

2 pints fresh or frozen blueberries

1 T Sugar

1-2 T Better Batter

Toss together in separate dish and pour into greased pie or 8x8 pan

3/4 Cups Better Batter

3/4 Cups packed Brown Sugar

6 T Butter

Combine with a pastry blender until pea-sized crumbles result and dry fully incorporated

1/2 Cups Oats

1/2 t Cinnamon

Blend oats and cinnamon into crumble mixture. Pour on top of berries and pat down. Bake at 350 for 35-40 minutes. Crisp will be golden and crispy on the edges.

This tastes amazing with ice cream!