CHEF JEFF — ONE BYTE AT A TIME: Blueberry Crisp

Celiacs can enjoy this gluten-free sweet treat.

Blueberry Crisp

4 cups blueberries (thawed and drained if frozen)

Juice of 1 lemon

¼ cup sugar

FOR TOPPING:

½ cup crumbled, gluten-free oatmeal or ginger cookies

¼ cup oatmeal

1 tablespoon sugar

1 teaspoon cinnamon

2 tablespoons butter or vegan margarine, melted

Heat oven to 350 degrees. Lightly grease 8-inch baking dish. Add blueberries, lemon juice, sugar to pan. Mix gently. In small bowl, mix cookie crumbs, oatmeal, sugar, cinnamon. Scatter topping over berries. Drizzle with butter. Bake until crust is golden brown,berries begin to bubble.

Note: You can swap blueberries for chopped mangoes, peaches, etc. Crumble cookies by hand or place in plastic bag and crush with rolling pin.

Yield: Serves 4.

Approximate nutritional analysis per serving: 220 calories, 7 grams fat, 15 milligrams cholesterol, 2 grams protein, 43 grams carbohydrates, 4 grams fiber, 43 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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