This gluten-free blueberry crisp has a brown sugar-cinnamon crumb topping with NO oats.
The easy recipe mixes up in less than 15 minutes for the ultimate summer dessert.
Ingredients fresh blueberries • lemon sugar • tapioca starch gf flour • brown sugar cinnamon • salt • butter
Add the blueberries to a large mixing bowl. Zest the lemon into the bowl. Juice the lemon & add 2 tsps lemon juice.
Add the sugar and tapioca starch and stir thoroughly to evenly coat the blueberries.
Make the cinnamon crumb: In a mixing bowl, mix the gf flour, brown sugar, sugar, cinnamon and salt. Then add the melted butter and mix until all the dry ingredients are moistened.