Does anybody know where the expression “As easy as pie” came from? Perhaps it makes sense for domestic divas and talented pastry chefs, but I’ve never really considered pie to be all that easy to make (although I find that ice cream pies like this one and this one, with easy press-in crusts, to be exceptions).
If it were up to me, the saying would be “As easy as crisp.” Forget rolling out dough and sealing edges… you just have to toss some fruit with a little sugar and then sprinkle it with a buttery oat topping and bake everything until golden and bubbly. No rolling pins required.
Although apple crisp reigns supreme in the fall season and rhubarb crisp dominates the spring months, summer is all about blueberry crisp. You can’t go wrong with a bowl of blueberry crisp topped with a scoop of vanilla ice cream or a dollop of whipped cream. I like my crisp quite heavy on the topping, but feel free to up the amount of blueberries or halve the amount of topping if you’d like to make it healthier.
Gluten-Free Blueberry Crisp
Yield: 6-8 servings
Base (see note below):
* 6 cups fresh blueberries
* 1/4 cup sugar
* Juice and zest of 2 limes (can substitute 1 lemon)
* 1 cup gluten-free oats
* 3/4 cup superfine rice flour
* 1/2 cup potato starch
* 1/4 cup tapioca starch
* 1 cup brown sugar
* 1 teaspoon xanthan gum
* 1/2 teaspoon salt
* 10 Tablespoons butter, at room temperature
* vanilla ice cream or whipped cream, for serving (optional)
Preheat oven to 375°.
In a large bowl, toss together the berries, sugar, and the juice and zest of the limes. Pour into a medium baking dish or individual ovenproof bowls.
Toast the oats in a small saucepan until the darken a shade or two and begin to smell toasty. Remove and set aside to cool slightly.
In a large bowl combine the toasted oats, rice flour, potato starch, tapioca starch, brown sugar, xanthan gum and salt and stir to mix. Add the butter and use a fork mix until the mixture is well combines and crumbly. Use your hands to form the dough into clumps and sprinkle over the blueberry mixture.
Bake until the filling is bubbling and the topping is golden, about 50-60 minutes. Remove from oven and let cool slightly. Serve warm with a scoop of vanilla ice cream or whipped cream
Note: I like the blueberry base to be juicy/runny. If you prefer a thicker/firmer base, toss one Tablespoon of cornstarch in with the blueberries, sugar and lime juice and zest.
Inspired by Ricky Lauren's Recipe in Lonny Magazine