- 1 pint of blueberries
- 2 Tbsp sugar
- 1 Tbsp cornstarch
- 1/2 cup gluten free oats or quinoa flakes
- 1/4 brown sugar
- 1/8 cup gluten free flour
- 1/4 tsp cinnamon
- 2-3 Tbs butter/margarine/ or dairy free alternative
- 1/4 cup chopped walnuts
Heat oven to 375 degrees. Wash, drain, and dry blueberries. In a medium bowl, mix sugar, cornstarch, and blueberries together. Fill 4 ramekins with blueberry mixture.
In separate bowl, mix the remaining ingredients together using a pastry blender/cutter until coarse crumbs form.
Top ramekins with crisp topping. Place ramekins on a baking sheet- to catch any over-boiling. Put sheet in oven for 25-30 minutes, or until filling is boiling or topping is light brown. Serve warm or cold with ice-cream or whipped cream (or the dairy-free versions).
Pair with a ruby port-style dessert wine.