MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gluten Free Blueberry Crisp
Categories: Fruits, Desserts, Citrus, Grains, Nuts
Yield: 6 servings

1 1/2 lb (5 c) fresh blueberries;
- rinsed, dried
3 tb Gluten-Free flour baking
- blend
2 tb Granulated sugar
1 tb Lemon juice
1 ts Vanilla extract
Ice cream OR whipped cream
- to serve

MMMMM----------------------CRISP TOPPING-----------------------------
3/4 c Gluten-Free old fashion oats
1/2 c Brown sugar
1/4 c + 2 tb fine ground almond
- flour
1/4 c Sliced almonds
1 ts Cinnamon
pn Salt
6 tb Cold butter; in 1/4" cubes

Set the oven @ 350oF/175oC.

Spray a medium-sized baking dish (6" X 9" or 8" X 8")
w/nonstick spray and set aside.

To a large mixing bowl add the blueberries, gluten free
flour blend, and granulated sugar then toss with your
fingertips or fold with a spatula to coat. Add the lemon
juice, and vanilla extract then stir with a spatula to
combine. Pour into the prepared baking dish.

FOR THE CRISP TOPPING: to the same mixing bowl add the
oats, brown sugar, almond flour, sliced almonds,
cinnamon, and salt then stir to combine. Add the cubed
butter then use a pastry cutter or your fingertips to
incorporate the butter into the dry ingredients until
the butter is the size of peas and the consistency is
like a crumbly paste. Crumble the topping mixture evenly
on top of the blueberry mixture.

Bake for 40 - 45 minutes or until the topping is golden
brown and the blueberries are bubbling, rotating the
baking dish 180 degrees halfway through. Note: If the
crisp topping is already browning at the halfway mark,
place a piece of foil on top (no need to crimp) then
continue baking.

Let the blueberry crisp cool until warm or room
temperature then scoop into bowls and serve with ice
cream or whipped cream, if desired. Store leftovers
covered in the fridge for up to 3 days.

By Kristin Porter

RECIPE FROM: https://iowagirleats.com

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