When I make blueberry crisp, it disappears quickly. I make it in a 9" x 13" pan in the hopes it lasts more than one night - and it usually does! However, you can easily halve the recipe and make it in an 8" x 8" pan. Blueberry crisp is delicious when made with fresh berries, but you can use frozen berries, too. I recently learned that if you let them defrost in the refrigerator rather than out on the counter, they will retain their shape and not become a juicy mess. However, I have made this dish using berries straight from the freezer and it works just as well. Enjoy!
Delicious Gluten-Free Blueberry Crisp!
Makes 9x13 pan.
In a 9x13 pan put:
8 cups fresh blueberries, washed & drained
3/4 cup oats (make sure they're gluten-free if you're celiac or sensitive)
3/4 cup Kristin's Gluten-Free Flour Mix
2/3 - 3/4 cup brown sugar
1/2 cup butter (chilled, not softened)
1 tsp ground cinnamon
1 tsp ground nutmeg
Mix topping JUST until crumbly there are still chunks of butter that haven't been mixed in. Do not overmix! You'll lose the crumbly texture and end up with a more cookie-like topping rather than crumbly crisp texture. Sprinkle topping over blueberries.
Bake at 375F - 425F for ~25-30 minutes. *See note below regarding cooking temperatures.*
Serve hot, warm or cooled. Great with whipped cream, vanilla ice cream, or vanilla yogurt. Enjoy!
* Note on Cooking Temperatures: 375 F makes a topping that is more crumbly and sits on top of the berries. 425 F makes the berries cook and bubble more, so the topping can sink a bit into the berries during cooking. Either work great and taste great, and it's just up to you. I usually have made crisps at 375, but ended up cooking it one time alongside a roast chicken and so discovered that 425F works just as well, but ended up with less crumbly topping remaining on top of the blueberries. I've since experimented many times and discovered that it 375, 400 or 425 all work well, they just give a different end result in terms of the topping.*
Fresh, hot gluten-free blueberry crisp. A perfect fall treat!
Delicious Gluten-Free Blueberry Crisp!
Makes 9x13 pan.
In a 9x13 pan put:
8 cups fresh blueberries, washed & drained
These are tiny low-bush berries, small but sweet. This works just as well with the larger high-bush berries, too!
Chop in a bowl using a pastry cutter:3/4 cup oats (make sure they're gluten-free if you're celiac or sensitive)
3/4 cup Kristin's Gluten-Free Flour Mix
2/3 - 3/4 cup brown sugar
1/2 cup butter (chilled, not softened)
1 tsp ground cinnamon
1 tsp ground nutmeg
Mix topping JUST until crumbly there are still chunks of butter that haven't been mixed in. Do not overmix! You'll lose the crumbly texture and end up with a more cookie-like topping rather than crumbly crisp texture. Sprinkle topping over blueberries.
Serve hot, warm or cooled. Great with whipped cream, vanilla ice cream, or vanilla yogurt. Enjoy!
* Note on Cooking Temperatures: 375 F makes a topping that is more crumbly and sits on top of the berries. 425 F makes the berries cook and bubble more, so the topping can sink a bit into the berries during cooking. Either work great and taste great, and it's just up to you. I usually have made crisps at 375, but ended up cooking it one time alongside a roast chicken and so discovered that 425F works just as well, but ended up with less crumbly topping remaining on top of the blueberries. I've since experimented many times and discovered that it 375, 400 or 425 all work well, they just give a different end result in terms of the topping.*
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