Served to Audra and Hubby by Christine Taylor…you would NEVER know it was Gluten free.
Ingredients for filling:
- 2 containers of fresh blueberries (24 ounces)
- Juice of one half of a lemon
- 2 tablespoons of one to one gluten free flour
- 3 tablespoons sugar
Combine above ingredients in baking dish, make sure all are well combined.
Ingredients For Crisp topping:
- 1/2 cup melted butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3/4 cup of one to one gluten free flour
Combine above and then drop crisp over blue berries. Sometimes easiest to use your hands.
Bake at 375 degrees Fahrenheit for 25 min until crisp topping browns a bit.
Serve with vanilla ice cream.
Christine, our hubbies, and I ate the whole thing! I can’t wait to make it myself….and we ate it so fast we didn’t even think to take a picture so the picture we used is a random example of another blueberry crisp!
