I picked about 3 gallons of blueberries earlier in the summer and I am still finding things to create with them, as I have so many left. The following is a Gluten Free Blueberry Crisp that is incredibly decadent. It must be served with either Blue Bell Homemade Vanilla Ice Cream or a tall glass of milk. For those of you who are not gluten intolerant, you can substitute regular flour for the GF Pancake flour in the recipe or you can try it as is.
2 pints fresh blueberries, rinsed and dried
1 cup GF (gluten-free) Pancake or Baking flour
3/4 cup organic light brown sugar
1 tsp cinnamon
1/3 cup shortening (such as Crisco)
Using a pie dish or 8x8 baking dish, smear some shortening onto dish. Sprinkle a pinch of your GF flour onto the blueberries and toss. Pour blueberries into dish. In a separate bowl, combine GF flour, brown sugar, and cinnamon together. Using your hands, mash up the 1/3 cup of shortening into the flour mixture until it resembles coarse crumbs. Layer on top of blueberries. Bake at 350 degrees for 30 minutes or until bubbly. Enjoy with a scoop of ice cream or a glass of cold milk.