Gluten-Free Blackberry Crisp
|2 pt||blackberries, blueberries or any berry, picked over, rinsed, drained and patted dry|
|1 c||gluten-free pancake mix (i use cravings place gluten-free pancake and waffle mix)|
|3/4 c||brown sugar, lightly packed (i use a little less)|
|1 tsp||ground cinnamon|
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DirectionsPreheat oven to 350 degrees F. and generously smear the bottom and sides of an 8-inch pie plate or 8x8-inch baking dish with butter.Sprinkle a pinch or two of the GF baking or flour mix onto the blackberries and toss to coat. Pour the blackberries into the bottom of the dish.In a mixing bowl, combine the gluten-free pancake mix with the brown sugar and cinnamon.Add butter by hand (I chop it by hand first); and rub the mixture between your fingers until it resembles sugary coarse crumbs.Layer the crumbs over the blackberries. Bake in a preheated oven until bubbly – about 30 minutes.Serve warm, topped with a scoop of vanilla ice cream or frozen yogurt, if desired. Serves 4-6.