Gluten-Free Blueberry Crisp
From inthekitchenwithkath.com
(Adapted from recipes in the 1981 Better Homes and Gardens New Cook Book and Mark Bittman’s How to Cook Everything The Basics)
Serves 6 – 8
I like to use my food processor to make the crisp but you can definitely do it by hand. Just chop the nuts, if you use them, into pieces that seem to be the right size. Then put all of the ingredients in a bowl and mash it together with your fingers until they are pretty well combined.
The blueberry filling
About 6 cups blueberries, picked over to remove any stems, rinsed and well-drained (4 – 5 half pints or 1½ - 1¾ pounds)
½ cup sugar (I used maple sugar.)
1/3 cup tapioca flour (Or all-purpose flour, but I actually like tapioca flour better for thickening blueberries.)
Zest of 1 lemon
Crisp topping
5 tablespoons cold butter, plus more for greasing the pan.
½ cup packed brown sugar (I used maple sugar.)
½ cup gluten-free rolled oats (not instant oats)
½ cup of your favorite gluten-free flour blend (I like this one)*
¼ cup nuts, optional (I used pecans. Chop them if you’re mixing by hand.)
Pinch of salt
Vanilla ice cream for serving, optional
1. Preheat the oven to 400°. Put a rimmed baking sheet in the oven to catch any drips that might occur.
2. Use a bit of butter to grease an 8x8-inch square baking pan or a 9-inch pie plate.
3. Cut the 5 tablespoons of butter for the crisp topping into small pieces and put them in the refrigerator or freezer for a few minutes while you prepare the blueberries.
4. Toss the blueberry filling ingredients (the blueberries, ½ cup sugar, tapioca flour, and lemon zest) together and put them in the prepared pan.
5. Put the topping ingredients in a food processor. Pulse a few times until everything is mixed but still has some texture.
6. Sprinkle the topping over the blueberries. Put the crisp on the baking sheet in the oven and bake for about 30 minutes, until the blueberries are bubbling and the top is browned a bit.
7. Serve warm or at room temperature.
*Jeanne’s Gluten-Free Flour Mix (found on her Art of Gluten-Free Baking blog)
Jeanne says that 1 cup of her blend is 140g. So if you use this blend for the blueberry crisp, you need 70g if you want to measure the blend by weight. Be sure to stir the blend together before measuring.
Mix together and store in the refrigerator:
1 1/4 cups (170g) brown rice flour
1 1/4 cups (205 g) white rice flour
1 cup (120g) tapioca flour
1 cup (165g) sweet rice flour (Mochiko)
2 scant teaspoons xanthan gum
.