Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Friday, June 19, 2009

GFCF Blueberry Crisp

2 pints blueberries, rinsed and dried (about 5 cups)
1 tsp. grated lemon peel plus 1 tsp. lemon juice
1/4 cup sugar
2 tbsp. tapioca starch
1/4 tsp. nutmeg or mace

1/3 cup All Purpose GF flour blend
1/3 cup packed brown sugar
1/4 tsp. nutmeg or mace
1/4 cup dairy-free, soy-free margarine, such as Earth Balance
1/2 cup quinoa flakes (or gluten-free oats or even uncooked buckwheat hot cereal)
1/2 cup walnut meal

Preheat oven to 375 degrees. Grease one 8 inch square baking pan, set aside.

Combine the blueberries, lemon peel and lemon juice in a large bowl, toss to coat. Stir together the sugar, tapioca starch and nutmeg or mace and add to the blueberries, tossing well. Pour blueberry mixture into the prepared baking dish.

Combine the flour, brown sugar and nutmeg or mace. Cut in the margarine with a pastry blender until the mixture resembles small crumbs. Stir in the quinoa flakes and walnut meal and pour over the blueberries, spreading evenly. Bake 35 minutes or until the topping is lightly brown. Remove from oven and cool on a wire rack. Serve warm.


Susan said...

Wonderful recipe! I live in Connecticut, where blueberries are plentiful at the moment.

Like you, I have a child with high-functioning Asperger's. (He's 5). And like you, I like to cook. We went GFCF this summer. I've had some luck - and some disasters - in the kitchen. I'm so glad that you're posting your trials and errors, but moreover I'm glad you're posting your wonderful recipes!! Thank you.

Erin said...

Hi Susan, thanks for your comment! I'm glad you like the recipes!