Bluberry Crisp Bars

 

 It is definitely a bit later than normal, but blueberries are finally here!!  I promised the kids that we'd go to a blueberry patch, but we had to keep putting it off as none of the berries were ready yet!  Most places around here opened last weekend, so I was eager to get out and get our share.  Any true lover of blueberries knows...they are quite amazing fresh off the bush...a taste almost never found in store-bought berries.  We found a u-pick that didn't use any sprays and were on our way!  After only an hour, we were able to harvest 12 pounds of fresh berries...and I swear I only hit up 5-6 bushes to fill my gallon bucket!  It was so gratifying, me and my friend were giddy with our blueberry bounty.  The kids had so much fun, and managed to pick a couple of berries...but most of them made their way into their bellies instead of their buckets!  Yesterday I made a blueberry buckle for all the pickers (which was great, but I neglected to take a picture or make careful measurements so it could be recreated!) and today I made these for the preschool kids. Buttery, gooey with a lovely tartness from the berries.  You could use any mix of berries here.

1 cup brown rice flour
1 cup gluten free oat flour
1/2 cup tapioca flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar
1/2 cup dairy free margarine
3 tablespoons any milk - about (see directions)
2 teaspoons vanilla
4 cups fresh blueberries (or thawed frozen)
1/2 cup sugar
2 tablespoon arrowroot starch

In a food processor fitted with the "S" blade, pulse the first 7 ingredients through the margarine.  When well combined, with the machine running, add the vanilla and the milk, 1 tablespoon at a time.  Stop adding milk when the dough can be pressed together with your fingers.  Press 1/2 of the dough into the bottom of a 9 x 13 pan (I used my silpat so it did not stick to my hands).  Mix the blueberries, sugar, and arrowroot starch together.  Spread this over the crust, and crumble the remaining cookie crust over the top.  Bake in a 375 degree oven for about 45 minutes until the crust is golden.  Let cool before cutting.