by Sandy Kirby Quandt
Just in time for Independence Day celebrations. This delicious, easy to make gluten-free berry crisp recipe is packed with blueberries, blackberries, and strawberries. Add vanilla ice cream, or whipped cream, and you have a perfect summer combination. If you’d like to skip any of those berries, just even out the amount of berries so you end up with six cups.
- 1/2 cup gluten-free old-fashioned oats
- 1/2 cup gluten-free flour
- 1/2 cup packed light-brown sugar
- 1/3 cup chopped pecans
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
- 1 1/2 cups blueberries
- 1 1/2 cups blackberries
- 3 cups quartered strawberries
Preheat oven to 375 degrees F.
In medium-size mixing bowl combine the first six topping ingredients. Sprinkle the vanilla extract on top and add the butter, mixing it in with fingertips or a pastry blender until topping comes together. Set aside.
Combine all the filling ingredients in a medium-size mixing bowl, or directly in an 8X8 baking dish. Stir to combine.
Once berry mixture is in the baking dish, sprinkle the topping evenly on top. Bake until the topping is golden brown and the filling is bubbling around the edges. About 45 minutes.
Let cool for 5 minutes before serving.
Top with whipped cream or vanilla ice cream.
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I wish you well.