The June 2009 edition of Martha Stewart: Living had this irresistible spread of blueberry recipes. Honestly, it reduced me to wiping drool off the magazine pages, because the blueberry crisp just looked SO GOOD. It looked so good, I needed to make it. I HAD to make it. It was calling to me.
I don't know about you, but when recipes start calling my name, it's time to cook. I think this crisp would be a fantastic finish to a summer BBQ, especially when topped with a big scoop of double vanilla ice cream. Mmmm.
Summer Blueberry Crisp - gluten free!
I adapted this recipe from the June 2009 Martha Stewart: Living, but I changed it so much it hardly resembles the original! I like this version better. Her crumble topping was... a little odd. It tasted a little... zingy. It was weird. We like this version MUCH better.
For the filling:
6 cups (3 pints) blueberries
1/2 cup sugar
2 tablespoons corn starch
juice of 1/2 a lemon
For the Crisp topping
1 cup gluten-free rolled oats
1/3 cup flour (I like to use oat flour, but quinoa flour, rice flour, or plain ol' wheat flour all all good too!)
1/3 cup brown sugar
1 stick butter, softened
1. Preheat oven to 350 degrees. Place blueberries in a baking dish. Mix sugar and corn starch together, and sprinkle over berries. Add lemon juice, and mix to combine.
2. Mix oats, flour, and brown sugar together in a small bowl. Add butter, and mix to combine, until mixture is crumbly. Spread over blueberries.
3. Bake in preheated over for 1 hour, until blueberries are thickened and crumbles are golden brown. Let cool. Serve with a scoop of ice cream or a dollop of whipped cream.
Wow! That was easy! Enjoy!