After my recent visit to a blueberry farm let’s just say that I came home with an abundance of the delicious antioxidant packed berries. They’re ripe and in season. So I decided to try something simple but different. In the sense that I made this dessert completely gluten free. Just because I wanted to try it. And it was as good as if I had used regular baking flour, etc. Trust me on this – It really was that good!
GLUTEN-FREE BLUEBERRY CRISP
This crisp is delicious served warm or cold, with yogurt for breakfast, ice cream for dessert or simply on its own!
- 1 C. GF all purpose flour (I used Namaste perfect flour blend)
- 1 C. GF rolled *oats (see note below)
- 1/2 C. coconut palm sugar (or light brown sugar)
- 2 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 C. butter or dairy-free alternative
- 1 tsp. vanilla extract
- 3 C. blueberries, preferably fresh although you can use frozen
- 1/8 C. granulated cane sugar or coconut palm sugar
- Dairy or non-dairy yogurt or ice cream for topping (optional)
- 1.In a large bowl, combine flour, oats, sugar, cinnamon and salt.
- 2.Cut in butter until crumbly.
- 3.Press half of the flour mixture into a greased 8 or 9-inch square baking dish.
- 4.Bake at 350 degrees for 5 minutes to set.
- 5.Combine blueberries, extra sugar and vanilla extract; sprinkle over crust.
- 6.Top with remaining flour mixture.
- 7.Bake 35-40 more minutes, or until golden brown.
*So here’s the big question: Are oats truly gluten-free?
The short answer is YES — non-contaminated, pure oats are gluten-free. They are safe for most people with gluten-intolerance.
The main problem with oats in gluten-free eating is contamination. Most commercial oats are processed in facilities that also process wheat, barley, and rye. The gluten in these ingredients can contaminate oats, and the nature of most gluten intolerances is that even a trace amount of gluten can cause severe discomfort. So that box of Quaker Oats? Probably not gluten-free.
Recipe adapted from Valley Natural Foods