Recently, friends of ours headed off on a summer adventure. They’re spending the next few weeks RVing across the Midwest and western parts of our country. They’ll be visiting places like The Grand Canyon, Mount Rushmore, and The Arches (to name a few). They’ll be making some serious family memories.
Before leaving, my friend, who is an amazing gardener, told me that I should take the liberty of visiting their garden to pick whatever is growing while they are gone. Well, you know what’s growing? Blueberries. Nice, plump blues.
I simply cannot get enough fresh blueberries. Same goes for every member of my family. We’re pretty protective of our berries. We’ve been known to count out the blueberries in a pint to ensure that everyone gets their fair share. But since a pint of blueberries lasts less than 60 seconds, I typically buy blueberries by the flat or case.
Since none of us can really exercise restraint when it comes to our berries, I take the liberty of labeling a pint of blues for each member of my family. Want to eat the pint in one-fell-swoop? Go ahead; the pint is yours, and when it’s done, it’s done. There are a few of us who devour a pint for breakfast, and then there are others who methodically portion their berries out to ensure that they have berry goodness for several days. We’re all so different but so similar as well.
Now that you know of our ferocious berry appetites, you’ll appreciate how difficult it was for me to protect four whole pints of berries for the Blueberry Crisp recipe that follows. But the promise of Blueberry Crisp was a huge bargaining tool for this mom!
I do hope that you give this recipe a try. It really is so simple to make and is, in my opinion, the perfect summer dessert.
Gluten Free Blueberry Crisp
8 cups fresh blueberries (about 4 pints)
2 tablespoons freshly squeezed lemon juice
1/4 cup powdered sugar
1/4 cup gluten free flour blend (I used Bob’s 1 to 1)
1/2 teaspoon ground cinnamon
1/8 teaspoon sea salt
1/2 cup (1 stick) cold, salted butter, cubed
1/2 cup granulated sugar
1 & 1/4 cups gluten free flour blend with xanthan gum (I used Bob’s 1 to 1)
1/4 cup corn flour (not cornmeal)
Preheat the oven to 350 degrees.
Place the blueberries into a rectangular baking dish. I used a 8″ x 10″ dish.
Add in the lemon juice and, using a silicone spatula, stir to coat the berries.
Sift together 1/4 cup powdered sugar, 1/4 cup gluten free flour, cinnamon, and salt. Add the mixture to the berries and stir until evenly distributed. The flour mixture should absorb the majority of the lemon juice.
In a separate bowl combine all of the ingredients for the crumbs. Be sure to start this process with cold butter straight from the refrigerator. Cut the butter into thin slices or small cubes. Using a pastry blender or your hands, work all of the ingredients together until large crumbs form and hold together. This will take a few minutes. I prefer to do this step with my hands. My hands tells me when the crumb topping is just right!
Just a little side note: I opted to add a bit of corn flour to the crumb mixture. It adds a little something unique to the texture, and I really love the addition. Be sure NOT to use cornmeal. Corn flour is what you need. If you can not locate corn flour, feel free to add an additional 1.4 cup of the gluten free flour blend instead.
Evenly sprinkle the crumbs on top of the blueberries. Some of the blueberries will peek through, which is what we want.
Bake for 35-40 minutes.
Be watchful of the dish as the baking time comes to a close. You do not want the liquid from the berries to bubble profusely. If this happens, those luscious crumbs will be submerged into the abyss- not what we want. The juices should be visibly thicker and bubbly along the edges – then you’ll know it’s done.
Remove from the oven and allow to set for at least 30-60 minutes prior to serving.
Top with either whipped cream or vanilla ice cream.
This dessert just screams fresh and yells SUMMER at the top of its lungs. It’s one of my family’s favorite treats.
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