BRITISH: Easy Fruit Crumble

Even though my food allergies aren’t as bad as they once were, I keep going back to this recipe for blueberry crisp from Allergy Cooking with Ease when it’s blueberry season.

• 4 cups fresh blueberries or 1 pound frozen blueberries
• 1 cup sugar, divided
• 1/4 cup arrowroot or tapioca flour
• 2 to 6 TBSP water, divided
• 1 cup rolled oats or millet flakes, uncooked
• 1 tsp cinnamon
• 1/4 cup oil

1. Combine 1/2 cup of the sugar with the arrowroot or tapioca flour and stir them into the fruit in an 8″ by 8″ baking dish. If you are using fresh fruit, sprinkle 4 TBSP water over the blueberries.
2. In a small bowl, combine the oats or millet with the rest of the sugar and the cinnamon. Stir in the oil until the mixture is crumbly. Stir in 2 TBSP of water. Sprinkle the mixture on top of the fruit.
3. Bake at 325 for around 40 minutes or until the topping is slightly browned and crispy.

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