This gluten free berry crisp is one of those recipes that feels like comfort but still stays light and wholesome. I even love it cold the next day with a spoonful of plain yogurt!
Ingredients for topping:
1 1/2 cups of oat flour
1/2 cup rolled or quick oats
1/2 cup dark brown sugar
1/3 cup organic can sugar
1/4 teaspoon salt
1/2-1 teaspoon of lemon zest
1 teaspoon cinnamon
1/2 cup (1 stick) butter ( or plant based) melted and cooled
Ingredients for filling:
2 tablespoons of cornstarch
4 tablespoons of brown sugar or cane sugar.
1 tablespoon of lemon zest
8 cups of fresh berries or fruits ( blueberries, raspberries, cubed peaches, plums, pitted cherries, apricots, or a combo)
Vanilla ice creme or whipped creme for topping if desired.
Instructions:
Heat you oven to 350 degrees
Make your topping: Whisk together in a bowl, oat flour,oats,salt, spices, sugar. Stir in cooled butter and with your hands mix until you have coarse crumbles about 1/2 inch or some smaller.
Take a rimmed baking sheet ( ungreased) and spread topping evenly. Bake for about 15 minutes. Topping will not change too much in color but will be solid to the touch. Transfer to a wire rack to cool ( you may make your topping a day ahead and store in an airtight container)
Time for the filling: In a large bowl, whisk togther sugar and cornstarch. Add fruit and toss carefully to coat. Pour your filling into a 2 quart dish or a 10’ cake pan.
Spoon crumble over your filling and place on a baking sheet. Bake until it starts to bubble around the edges, about 50-60 minutes.
Let cool. Serve warm or room temp with ice creme or fresh whipped creme!
Great the next day re-heated on oatmeal or from the fridge on plain yogurt.