Found a new Farmer's Market to go to this weekend and LOVED it! Such wonderful produce and great people! "M" insisted on "please BIG blueberries Momma" (aka Mommy please buy the biggest container of blueberries they have), and so we did. I searched the web for Blueberry Crisp recipes and altered a few to come up with something that would work for us. It tasted AWESOME and even passed the test from our non-GF family we had over for dinner.
RECIPE: GLUTEN FREE BLUEBERRY CRISP
3 cups blueberries
3/4 cup brown rice flour
1/4 cup tapioca flour
1/2 cup brown sugar
1 tsp. cinnamon
5 TBSP coconut oil (or use 2 TBSP butter + 3 TBSP coconut oil or whatever combination works for you)
Grease square pan and spread blueberries out on pan.
In bowl, mix together flours, sugar, and cinnamon.
Add butter/oil and mix til crumbly (I mixed with my hands to knead it all together).
Spread crumb topping over blueberries.
Bake at 350 degrees for 30 minutes.
The dessert was gone before I had a chance to take a picture, but it was a wonderful way to end a fun day outside!