Blueberry Crisp

July 22, 2015

Blueberry Crisp

  • 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.