Gluten Free Blueberry Crisp

      I don't know about you, but in my opinion crisps are better than pies. Don't get me wrong, I love that flaky pastry crust, but nothing can beat a brown sugar, crunchy crumbly topping. This is such a simple recipe and it is super sweet and delicious. It really couldn't be any easier.

   This time I made it I threw in two peaches, just because I love the warmth they bring. The blueberries have the tart kind of sweetness, and the bite of peach here and there is really nice.

  The recipe below just has blueberries, but it's very flexible so add in basically anything, just keep the amount of fruit to about 4-5 cups.

The recipe below has a little extra crisp topping than the recipe I based it off of, because who doesn't love a little extra crunchy topping!

Best served warm with ice cream :)
(Market Basket ice cream for that matter... How we all miss their good prices!!)

Gluten Free Blueberry Crisp
Ingredients:
4-5 cups fresh bluberries (or 3 cups and 4 peeled and chopped peaches)
1/3 cup sugar
Zest of 1 lemon
2 tsp fresh lemon juice
1 tbsp cornstarch
1/2 cup brown sugar
1/2 cup gluten free flour
1 cup gluten free oats
1/4 tsp cinnamon
pinch salt
5 tbsp softened butter

Directions:
Preheat oven to 375. Grease an approx. 10 inch baking dish
Combine fruit, sugar, lemon zest, juice and cornstarch in bowl. Pour into dish.
Combine brown sugar, flour, oats, cinnamon and salt. Mix in butter, with your hands if necessary, until crumbly. Top fruit mixture.
Bake in preheated oven and bake 40 minutes or until top is browned and blueberries and bubbling.