Healthy Gluten Free Blueberry Crisp Food

HEALTHY GLUTEN FREE BLUEBERRY CRISP

Steps:

• Pre heat your oven to 350 degrees and spray a pie plate with cooking spray.
• In a medium bowl combine all the filling ingredients and spread evenly onto the bottom of the pie plate.
• In a separate, medium bowl, combine all the crumble ingredients, except the coconut oil, making sure to break up the almonds slightly, until well mixed.
• Add in the coconut oil and stir until well mixed, leaving some nice chunky bits.
• Spread the crumble over top of the blueberries.
• Bake until the crumbly is golden brown and the blueberries are bubbly, about 45 mins-1 hour.
• Let cool for at least 10 minutes and then DEVOUR!

GLUTEN-FREE BERRY CRISP

Steps:

• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
• In a large bowl add the strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch and cinnamon. Mix until the berries are evenly coated, and then pour into the prepared baking dish.
• Combine the oats, flour, brown sugar, butter and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the berries, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
• Cool for 10 minutes before serving.

GLUTEN-FREE BLUEBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour blueberry filling in a 9x9-inch baking dish and smooth to even out in the dish. Sprinkle dry cake mix over the filling, smoothing evenly to cover the top. Sprinkle with oats and almonds.
• Pour melted butter over the top, covering evenly. Mix sugar and cinnamon in a small bowl; sprinkle evenly on top.
• Bake in the preheated oven until filling is bubbly and top is brown, 40 to 50 minutes.
• Let cool for 30 minutes. Serve warm or cooled.