Happy 2020. I took a long time off for the holidays this year. It was a much needed break for me and I was able to visit family and spend time with those I love.

Traveling can cause a lot of anxiety for those of us who have to avoid food due to Celiac Disease, Food Allergies and other food avoidance diagnosis. Extra planning for your travels and taking your own food helps ease some of the anxiety with travel. For me, if you have been following you know, I take Bobo bars or Bobo bites. I always take a reusable water bottle to fill up at the airport after going through security. I also pack a reusable thermos for hot coffee.

When planning for a trip check out the airport you will be traveling to and from ahead of time.  Even if there is just the standard gas station offerings there can be some safe food. For my Dairy/Soy/Peanut/Tree nut allergic Celiac child, Lay’s potato chips are offered almost everywhere.

Now that I am back and spent the last two weekends binging three seasons of The Great British Baking Show I have so many baking ideas in my head. I love the bold flavor combinations that so many of the contestants use in their bakes. I am not very artistic and the thought of piping anything is intimidating. My baking goals for the year do include “learn how to decorate cookies and cakes.” For today I will stick with some of my tried and true recipes.

My local veggie market has had blueberries at a great price so I made blueberry crisp twice this past week.  I love my Apple Crisp recipe but find this drier topping pairs well with blueberries.  You could use it with any fruit, and the addition of the oatmeal is a nice texture change from the hot fruit.

I heat this up for a treat mid-day, but have been known to have it for breakfast.

Blueberry Crisp

• Servings: 5
• Time: 45 minutes
• Difficulty: easy
• Print

Ingredients

• • 4 cups blueberries (frozen or fresh, or other fruit of choice)
  • 1 Tablespoon lemon juice
  • 3/4 cup light brown sugar
  • 1/2 cup sweet rice flour
  • 1/2 teaspoon ground cinnamon
  • 4  Tablespoon dairy and soy-free butter
  • 3/4 cup gluten-free oats

Directions

1. 1. Preheat oven to 375℉.
   2. Spray and 8×8 baking dish with coconut oil.
   3. Pour blueberries into baking dish and squeeze lemon juice over berries.
   4. In a bowl combine brown sugar, rice flour, cinnamon, and dairy-free butter with a pastry cutter until it resembles coarse sand.
   5. Stir in oats.
   6. Cover blueberries evenly with topping.
   7. Bake for 30 minutes until bubbly.
   8. Serve either warn or cooled.

Enjoy!