Wednesday, August 20, 2014

Gluten free Blackberry Strawberry Crisp

Combine gf flour, brown sugar, oats, and butter.

Combine sugar and gf flour.

Place mixture in pie ramekins.

Top berries with oat mixture.

Gluten free Blackberry Strawberry Crisp

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

Every year we like to pick what ever berries are in season, this year we picked strawberries, cherries, blackberries, and grandma gave us fresh picked raspberries that she grows every year. Almost her entire back yard is raspberries. My family makes a day of it and we head to grandmas house for raspberries, lunch, and a great visit.  I would say this has been such a pleasurable family tradition.
Fall is quickly approaching and cobblers and crisps are certainly make one feel warm and fuzzy.
I know it sure makes me feel that way. My daughter asked if she could have crisp for breakfast this morning because she liked it so much. :)

Prep time: PT20M
Cook time: PT45M
Total time: PT1H5M

  • 2 Cups Fresh or Frozen Blackberries
  • 2 Cups Fresh or Frozen Strawberries
  • 1/3 Cup Organic Sugar
  • 1 Tablespoon All Purpose Gluten free Flour
  • 1/2 Cup Brown Sugar, Packed
  • 1/4 Cup All Purpose Gluten free Flour
  • 1/2 Cup Quick Cooking Gluten free Oats
  • 1/4 Cup Butter, Chilled
Cooking Directions:
  1. Preheat oven to 350 degrees F.
  2. In a medium sized metal or glass bowl combine brown sugar, gf flour, and gf oats.
  3. Using a pastry cutter cut in chilled butter until mixture resembles small pebbles.
  4. Set mixture aside.
  5. In a clean bowl combine berries with 1/3 cup sugar and 1Tablespoon of gf flour.
  6. Transfer berries to 6 inch pie ramekins or a 8x11.5 pan. 
  7. Top berries with oat mixture.
  8. Line a cookie sheet with foil.
  9. Place ramekins or 8x11.5 pan on cookie sheet.
  10. Bake for 40-45 minutes or topping is golden brown and filling is bubbling.
  11. Enjoy!

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