Blueberry Crisp, easy GF

By kallen2302

Ingredients

• 2 pints fresh blueberries, or any berries, picked over, rinsed, drained
• 1 cup Pamela’s Ultimate Gluten-Free Baking & Pancake Mix or GF baking and pancake mix
• 3/4 cup organic light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/3 cup Spectrum Organic Shortening

Details

Servings 4
Adapted from glutenfreegoddess.blogspot.com

Preparation

Step 1

Preheat oven to 350ºF. Generously schmear a pie plate or 8x8-inch baking dish with butter or vegan shortening.

Sprinkle a pinch or two of the Pamela's mix onto the blueberries and toss to coat. Pour the blueberries into the bottom of the dish.

In a mixing bowl, combine the 1 cup of the gluten-free baking and pancake mix with the brown sugar and cinnamon. Add in the vegan shortening by hand; and rub the mixture between your fingers until it resembles sugary coarse crumbs.

Layer the crumbs over the blueberries. Bake in a preheated oven until bubbly – about 30 minutes.

Serve warm, topped with a scoop of vanilla ice cream, frozen yogurt, or your favorite non-dairy frozen dessert, if desired.