Thursday, August 28, 2014

Blueberry Crisp

I made this blueberry crisp using six cups of blueberries from the buckets and buckets full of berries my husband bought (and cleaned) last month while I was in Seattle. You can find the recipe here. I used Cup 4 Cup gluten-free flour to make the topping, and it was excellent! The square baking dish is from Crate & Barrel. I love simple white dishes and bakeware in the kitchen. So classic.

I hope you are enjoying the last days of summer. I'm sad to see it go, but we have a beach trip planned for September. Something to look forward to!


  1. Yum!!!! Would be so good with Maine wild blueberry :) We're headed there. Have a fabulous weekend!! Loi

  2. Looks gorgeous! We picked blueberries last week and froze them- this looks like a wonderful recipe to try out! Thanks for sharing.

  3. Hey Claudia,
    I'll never forget the raspberry buckle you brought to us when we were living on your street. I still use it as an example of the friendliness of this town and one of the reasons we moved here!

    My favorite gluten free flour is now coconut flour. I have made blueberry banana pancakes using just half cup of coconut flour, eight eggs, and no sugar or oil! They are amazing. And last night I breaded my chicken in coconut flour before frying, creating a white wine cream sauce and serving all on rice. The flavor was subtle but real.

    Happy cooking!

  4. Hello.
    This is my first comment here.
    This crisp looks very delicious:)


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