Subj : 7/8 Nat Blueberry Day - 5
To   : All
From : Dave Drum
Date : Sun Jul 07 2024 02:01 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Gluten Free Blueberry Crisp
Categories: Fruits, Desserts, Citrus, Grains, Nuts
     Yield: 6 servings

 1 1/2 lb (5 c) fresh blueberries;
          - rinsed, dried
     3 tb Gluten-Free flour baking
          - blend
     2 tb Granulated sugar
     1 tb Lemon juice
     1 ts Vanilla extract
          Ice cream OR whipped cream
          - to serve

MMMMM----------------------CRISP TOPPING-----------------------------
   3/4 c  Gluten-Free old fashion oats
   1/2 c  Brown sugar
   1/4 c  + 2 tb fine ground almond
          - flour
   1/4 c  Sliced almonds
     1 ts Cinnamon
       pn Salt
     6 tb Cold butter; in 1/4" cubes

 Set the oven @ 350oF/175oC.

 Spray a medium-sized baking dish (6" X 9" or 8" X 8")
 w/nonstick spray and set aside.

 To a large mixing bowl add the blueberries, gluten free
 flour blend, and granulated sugar then toss with your
 fingertips or fold with a spatula to coat. Add the lemon
 juice, and vanilla extract then stir with a spatula to
 combine. Pour into the prepared baking dish.

 FOR THE CRISP TOPPING: to the same mixing bowl add the
 oats, brown sugar, almond flour, sliced almonds,
 cinnamon, and salt then stir to combine. Add the cubed
 butter then use a pastry cutter or your fingertips to
 incorporate the butter into the dry ingredients until
 the butter is the size of peas and the consistency is
 like a crumbly paste. Crumble the topping mixture evenly
 on top of the blueberry mixture.

 Bake for 40 - 45 minutes or until the topping is golden
 brown and the blueberries are bubbling, rotating the
 baking dish 180 degrees halfway through. Note: If the
 crisp topping is already browning at the halfway mark,
 place a piece of foil on top (no need to crimp) then
 continue baking.

 Let the blueberry crisp cool until warm or room
 temperature then scoop into bowls and serve with ice
 cream or whipped cream, if desired. Store leftovers
 covered in the fridge for up to 3 days.

 By Kristin Porter

 RECIPE FROM: https://iowagirleats.com

 Uncle Dirty Dave's Archives

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