Berry Oatmeal Crisp, GF

By MaryEllen

Pile on those fruits, as they cook down during baking — the more fruit, the merrier, right? Mix up the berries and Rhubarb for a great summertime dessert.

Ingredients

• Fruit Filling:
• 2 cups rhubarb, trimmed and cut into 1/2 inch pieces (or 5-6 apples, peaches or pears, peeled & sliced)
• 1-2 cups fresh raspberries, blackberries, blueberries or cranberries (or strawberries, halved)
• 1/4 cup gfJules™ All Purpose Gluten-Free Flour
• 1/4 cup light brown or coconut palm sugar or 1-2 Tbs. maple, coconut or agave syrup (or less, depending on the sweetness of the fruit you use)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Crisp Topping:
• 1 cup gfJules™ All Purpose Gluten-Free Flour
• 3/4 cup light brown sugar or coconut palm sugar
• 1 cup Certified Gluten-Free Oats
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 8 Tbs. (1/2 cup) cold, unsalted butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)

Details

Servings 6
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 400° F.

Prepare an 8×8 or 9×13 baking dish by oiling the bottom and sides lightly (a smaller pan will yield a thicker crisp and will need to bake longer).

In a large bowl, stir to combine all filling ingredients. Set aside while preparing the topping.

Combine all dry topping ingredients in a large bowl, then cut in the butter or Buttery Sticks using a pastry cutter or an electric mixer or large food processor. The mixture should be like clumpy gravel in texture when the butter is incorporated.

If you mound the fruit and toppings as these are, wrap the outside of the pans with foil in case the juices overflow. The fruit will reduce as it cooks, so overfilling to some extent is a good idea.

Pour the fruit filling mixture onto the bottom of the prepared pan and sprinkle with the topping until covered evenly. Bake for approximately 30 minutes, or until the fruit is bubbling and the topping is lightly browned.

Serve warm as it is, or top with ice cream