Oatmeal Crisp GF

Oatmeal Crisp GF
Adapted from gfjules.com
Oatmeal Crisp GF

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from gfjules.com

Ingredients

  • 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)

Directions

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. 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

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