Flourish: Mema’s Blueberry Crisp

Skillet baked, gluten free blueberry cobbler ala mode.

Here's to nourishing yourself to flourish this summer! We want you to fill up your cup, so it overflows with joy, good vibes, and good health. Because let's be real; we make awesome healthcare products, but you make them work for you, and you bring that flourishEvery day you wake up and do incredible things, from caring for others to crushing it at work to running that marathon. Every woman is a Binto woman because we're made for the every woman.


Flourish Recipe:

My grandmother, Mema, was the picture of health. I’m pretty sure she invented farm-to-table. Growing up, she loved to cook for us. Some of my favorites include her stewed apples, famous bran muffins, enchiladas, and salad (yes, she made the best salad and homemade vinaigrettes). She indulged in a delicious dessert every now and then, and this blueberry crisp is my favorite summer treat.


Mema's Blueberry Crisp:

  • Approximately 4-5 cups of organic blueberries
  • 3 tbsp of flour (can use GF, almond, oat, coconut)
  • 3 tbsp of lemon juice
  • 1/2 cup sugar (optional or use sugar alternative of your choice)
  • 1/2 cup (1 stick) of butter or butter substitute
  • 1 1/2 cups oatmeal
  • 1/2 cup GF flour (or regular flour)
  • 1/2 cup brown sugar (or coconut sugar)
  • 1 tsp vanilla

Preheat oven to 350 degrees.

Step one: Wash and mix the blueberries with the 3 tbsp of flour, lemon juice and 1/2 cup of sugar

Step two: Put into a greased pan

Step three: Mix the topping - oatmeal, flour, sugar, butter, vanilla - and put over the blueberry mixture

Step four: Bake for about 30 minutes or until bubbling and crumble is crisp and browning.


We hope you enjoy this delicious summer treat with your loved ones.




Nurse Suzie

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