What to do with nearly four pounds of freshly picked blueberries? A quick google search led me to a blueberry crisp recipe from Gluten-Free Goddess. Oh. My. Yumminess. With one modification, it is now one of my family’s favorite dessert recipes.
This blueberry crisp is easy to make, takes little time, and tastes like heaven. It is so delicious, in fact, that I could not get a picture of the final product, because we were too busy devouring every last crumb. I tripled the recipe and brought it to a family dinner for twenty, and the results were much the same. Everyone loved it! This recipe is not just “good for gluten-free.” It’s downright fabulous in its own right.
Serve it straight from the oven, with a scoop of vanilla ice cream.
2 pints fresh blueberries, rinsed and drained
1 cup Pamela’s Ultimate Baking and Pancake Mix
3/4 cup light brown sugar, packed
1 tsp ground cinnamon
1/3 cup butter, softened
Preheat oven to 350 degrees F. Grease pie plate with butter.
Sprinkle a pinch or two (or three) of the baking mix onto the blueberries and toss. Pour blueberries into pie plate.
In a mixing bowl, combine 1 cup baking mix, sugar, and cinnamon. Add 1/3 cup softened butter and knead with hands to a crumbly texture.
Layer the crumbs over the blueberries. Bake for 30 minutes or until hot and bubbly.