Blueberry Crisp

In a world of microwaves, dishwashers, fast cars, computers, and the Roomba…why are human beings still so busy??

Ya, I work full time, but I still have no clue why I’m constantly in a rush, always running late, never have time to clean or fold the flippin’ laundry!

Well, yesterday was no exception! I was moving at hyperspeed all day and still had no time to make dessert to bring to my in laws. Oh, and it had to be gluten free to boot. HELP!

Blueberry crisp to the rescue!!

This recipe literally took me 5 minutes to throw together at home. I then brought it to my in-laws and put it into the oven to bake while we ate dinner.

I usually don’t encourage serving fresh-out-of-the-oven dessert but I served it with ice cream so it was all good. Actually, my brother-in-law did burn his tongue but lets just pretend that never happened!

Oh, and I almost forgot to mention how amazing it tasted!!!!

Not only did I manage to make dessert in 5 minutes, I also satisfied everyone’s sweet tooth!!! Props to me!

It was a pretty good ending to my busy busy day!

Here’s the recipe! You’ll love it even if you are not GF:)

  • 4 cups fresh blueberries, rinsed and drained
  • 1 cup Pamela’s Ultimate Gluten-Free Baking & Pancake Mix (other GF baking and pancake mix will do)
  • 3/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup Shortening
  1. Preheat oven to 350ºF.
  2. Generously smear an 8×8-inch baking dish with butter or shortening.
  3. Sprinkle a tbsp of the Pamela’s mix onto blueberries and toss to coat. Pour blueberries into baking dish.
  4. In a mixing bowl, combine 1 cup of Pamela’s mix with the brown sugar and cinnamon.
  5. Add in shortening by hand and rub mixture between fingers until it resembles coarse crumbs
  6. Layer the crumbs over the blueberries. Bake for 30 minutes.
  7. Serve warm with vanilla ice cream.

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