Gluten Free Berry Crisp Recipes
MIXED BERRY CRISP (GLUTEN FREE)
Make this delightful berry crisp with any mix of strawberries, blueberries, raspberries or blackberries. It's the perfect simple and fruity summertime dessert. Recipe yields one 9-inch crisp, about 8 servings.
Provided by Cookie and Kate
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the berries and pick through to remove any stems still attached. If you're using strawberries, slice them into 1/4-inch thick pieces. If you're using particularly large blackberries, slice them in half.
- In a 9 by 9-inch baking dish, mix together the berries, honey, starch, citrus zest and juice. Set aside.
- In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds (if using), sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
- Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).
Nutrition Facts : ServingSize 1 of 8 servings (no ice cream), Calories 333 calories, Sugar 27.7 g, Sodium 83.6 mg, Fat 12.7 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 44.3 g, Fiber 6.2 g, Protein 6.1 g, Cholesterol 16.1 mg
GLUTEN-FREE BERRY CRISP
© 2014 Turner Broadcasting System, Inc. All rights reserved. This easy dessert is the perfect crowd pleaser. The combination of gluten-free rolled oats and gluten-free flour blend creates a slightly nutty, golden delicious topping. Make some extra topping to use with yogurt, ice cream or fresh fruit.
Provided by Turner Broadcasting
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
- In a large bowl add the strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch and cinnamon. Mix until the berries are evenly coated, and then pour into the prepared baking dish.
- Combine the oats, flour, brown sugar, butter and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the berries, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
- Cool for 10 minutes before serving.
Nutrition Facts : Calories 287, Fat 9, SaturatedFat 5, Cholesterol 20.3, Sodium 105.5, Carbohydrate 52, Fiber 7, Sugar 35.4, Protein 2.9
GLUTEN-FREE BLUEBERRY CRISP
This is a fast-to-fix dessert and is suitable for those who are following a gluten-free diet. Feel free to swap around the fruit flavor and cake mix flavors. For instance, cherry and yellow cake mix with pecans.
Provided by thedailygourmet
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour blueberry filling in a 9x9-inch baking dish and smooth to even out in the dish. Sprinkle dry cake mix over the filling, smoothing evenly to cover the top. Sprinkle with oats and almonds.
- Pour melted butter over the top, covering evenly. Mix sugar and cinnamon in a small bowl; sprinkle evenly on top.
- Bake in the preheated oven until filling is bubbly and top is brown, 40 to 50 minutes.
- Let cool for 30 minutes. Serve warm or cooled.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 56.7 g, Cholesterol 15.3 mg, Fat 9.1 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 207.4 mg, Sugar 22.9 g
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