I don’t know why I didn’t think of this sooner because this is my new favorite way to make and serve desserts. It was so easy and fast to make with already having the Blueberry Ice Cream ready in the freezer. This was a great gluten free, dairy free, soy free, sugar free dessert for Father’s Day. I keep sneaking in vegan dishes and no one in my family thinks anything about it. They will forget this line they just read.
I basically took my Blueberry and Blackberry Crumble Pie and made it in my muffin pan. I use Breads From Anna for the pie crust as usual. One package made an entire pan full of crusts. I pre-baked the crusts a little so the topping and the crust would be done at the same time. The filling was the same and the topping the same.
The sauce that I drizzled on top of everything was melted blueberry jam. The same that I use for the filling. I like Wild Oats Naturals jams (just a name, no oats involved) that are sweetened with fruit juice instead of sugar. But don’t get any ideas that this is not a sweet dessert. It’s very sweet and it was a big hit!
I’ve frozen the rest so now, anytime we want a little gluten free, dairy free, soy free, sugar free dessert, I can pop it into either the microwave or oven to heat up and we’re good to go.
Don’t forget tomorrow is Friday Foodie Fix and the Secret Ingredient is Spinach! I hope you will join in with your recipes either by using Mr. Linky to link back to your blog post or by leaving it in the comments section. If you have a blog post using spinach, new or old, I’d love for you to share it and provide a link back to the Friday Foodie Fix page post tomorrow within your post.