Gluten Free Summer Fruit Crisp Recipe

By mluoceanbeach

Looks gorgeous Carol! Absolutely delicious, I love summer fruit crisp. I’ve also been making them “in reverse”, in a skillet on the stovetop, so I don’t have to turn on the oven. First I toast the topping well in a dry pan until it’s good and brown and tasty, then I set that aside, and cook the fruit down in the same skillet. Then I sprinkle on the crunchy topping when it’s time to serve – yum! I think that would work great for this recipe, I’m going to give it a try.

Ingredients

• Ingredients
• 1 1 1 cup Hodgson Mill quick-cook rolled oats, divided
• 1/2 1/2 1/2 cup gluten-free all-purpose flour
• 1/2 1/2 1/2 cup light brown sugar, lightly packed
• 1/2 1/2 1/2 teaspoon kosher or fine sea salt
• 1/2 1/2 1/2 cup cold butter, cut into small pieces
• 1/2 1/2 1/2 cup slivered almonds
• 8 8 8 cups mixed berries and pitted stone fruits (peaches, nectarines, plums, cherries)
• 1 1 1 cup sugar
• 2 2 2 tablespoons corn starch
• 1 of 1 lemon
• 1 1 1 tablespoon pure vanilla extract

Details

Adapted from simplygluten-free.com

Preparation

Step 1

Directions
Preheat oven to 350 degrees.

Place ¾ cup oats, flour, brown sugar, and salt in a food processor fitted with a steel blade. Process until it resembles coarse crumbs. Add the butter and process until it forms into clumps. Stir in the remaining ¼ cup oats and almond slivers.

In a large mixing bowl, combine the fruit, sugar, cornstarch, lemon juice, and vanilla. Stir well. Pour the fruit into a large oven-proof skillet or baking dish, crumble the topping over the top, and bake for 1 hour. Let cool for about 30 minutes before serving.

Servings
A gluten free recipe that serves 6