Gluten-Free Stawberry-Blueberry Crisp
Top this fragrant crisp with a dollop of fresh whipped cream or, better yet, vanilla ice cream. Substitute other berries if you prefer, raspberries and boysenberries are also delicious here.
Servings: 8 servings
Ingredients
Topping
- 1/2 cup gluten-free old-fashion oats
- 1/2 cup coconut flour or gluten-free flour such as Cup4Cup
- 1/2 cup packed light brown sugar
- 1/3 cup chopped pecans
- 1/8 teaspoon freashly ground nutmeg
- 1/4 teaspoon cinnamon
- Generous pinch of salt
- 1 teaspoon vanilla extract
- 6 tablespoon 3/4 stick chilled unsalted butter, cut into 1/2- inch cubes
Filling
- 1 1/2 cups blueberries
- 1 1/2 cups blackberries
- 3 cups quartered strawberries
- 1/4 cup sugar
- 1/8 teaspoon arrowroot powder
- 1/2 lemon juiced ( about 2 tablespoons)
Instructions
- Preheat oven to 375 degrees.
- In a medium-size mixing bowl, combine the first seven topping ingredients. Sprinkle the vanilla extract on top and add the butter, mixing it in with fingertips or a pastry blender until topping comes together. There should not be any bits of flour or brown sugar left in the bowl; you should be left with creamy crumbles of topping. Set aside.
- Combine all the filling ingredients in a medium-size mixing bowl or directly in an 8x8 baking dish; stir to combine.
- To assemble, once berry mixture is in the baking dish, sprinkle the topping evenly on top. Bake until the topping is golden brown and the filling is bubbling around the edges, about 45 minutes. Let cool for 5 minutes before serving.