2 pints fresh blueberries, or any berries, picked over, rinsed, drained
3/4 cup organic light brown sugar, packed
1 teaspoon ground cinnamon
1/3 cup Spectrum Organic Shortening
Preheat oven to 350 degrees F. Generously schmear a pie plate
or 8x8-inch baking dish with butter or vegan shortening.
or 8x8-inch baking dish with butter or vegan shortening.Sprinkle a pinch or two of the Pamela's mix onto the blueberries and toss to coat. Pour the blueberries into the bottom of the dish.
In a mixing bowl, combine the 1 cup of the gluten-free baking and pancake mix with the brown sugar and cinnamon. Add in the vegan shortening by hand; and rub the mixture between your fingers until it resembles sugary coarse crumbs.
Layer the crumbs over the blueberries. Bake in a preheated oven until bubbly – about 30 minutes.
Serve warm, topped with a scoop of vanilla ice cream, frozen yogurt, or your favorite non-dairy frozen dessert, if desired.
Makes four generous servings.
