SImple Substitution: Blueberry Crisp

Sometimes making a conventional recipe gluten-free is as easy as switching a GF ingredient for a non-GF ingredient. For this blueberry crisp, adapted from a Betty Crocker recipe, I simply made two subsitutions. Bob's Red Mill All-Purpose Gluten-free Flour for the all purpose flour called for in the recipe and Bob's Red Mill Gluten-Free Rolled Oats for the oats in the recipe. Simple and delicious.

Blueberry Crisp

• 3 cups blueberries
• 2 tablespoons lemon juice
• 2/3 cup packed brown sugar
• 1/2 cup GF All-Purpose flour
• 1/2 cup GF rolled oats
• 1/3 cup butter, softened
• 3/4 teaspoon cinnamon
• 1/4 teaspoon salt

Carefully clean the blueberries and spread evenly in your baking dish. Sprinkle with the lemon juice. Combine the brown sugar, flour, oats, cinnamon and salt, use a fork to cut in the butter. Spread the topping evenly over the blueberries. Bake for about 30 minutes at 350 degrees. Serve with a scoop of vanilla ice cream.