Recipe

I Am Sharing Recipes Again All This Week!⁠


I am sharing recipes again all this week!⁠

When it comes to dessert, I am definitely more in the “moderation camp” vs. deprivation. I’m happy to share a recipe I got from my awesome mother in law, Terry, called Blueberry Crumble. ⁠

Here is Terry’s time tested family recipe– delicious and so easy! (Note: for the gluten-free version, please read to the bottom).⁠

Ingredients:⁠
-Butter (1 stick)⁠
-Sugar (1/2 cup brown and 1/2 cup white)⁠
-Cinnamon (~1 tsp)⁠
-1 cup flour⁠

Directions:⁠
Mix ingredients and pour over a generous amount of blueberries (or any type of fruit–at least 4 cups worth) in a pyrex dish. Bake at 350 until bubbly (about 45 min).⁠

A “healthier” alternative: I substituted the 1 cup flour with: 1/2 cup rolled oats, 1/2 cup white flour and 1/4 cup whole wheat flour. I also added some vanilla (about 1 tsp) because I felt like it. You could also add some lemon juice, or play around with different spices.⁠

For gluten-free: Follow the original recipe, but instead of 1 cup flour, replace with 1/2 cup rice flour, 1/4 cup almond flour, and 1/4 cup Bob’s gluten-free flour.⁠

I’ve tested this recipe in a slow cooker (on high for several hours) and it worked out great. ⁠

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