Gluten Free Blackberry Crisp Recipes

MIXED BERRY CRISP (GLUTEN FREE)

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!).

GLUTEN-FREE BLACKBERRY CRISP

Steps:

• 1. Preheat oven to 350 degrees F. and generously smear the bottom and sides of an 8-inch pie plate or 8x8-inch baking dish with butter.
• 2. Sprinkle a pinch or two of the GF baking or flour mix onto the blackberries and toss to coat. Pour the blackberries into the bottom of the dish.
• 3. In a mixing bowl, combine the gluten-free pancake mix with the brown sugar and cinnamon.
• 4. Add butter by hand (I chop it by hand first); and rub the mixture between your fingers until it resembles sugary coarse crumbs.
• 5. Layer the crumbs over the blackberries. Bake in a preheated oven until bubbly - about 30 minutes.
• 6. Serve warm, topped with a scoop of vanilla ice cream or frozen yogurt, if desired. Serves 4-6.

THE BEST BLACKBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix peaches, blackberries, 1/2 cup gluten-free flour, white sugar, lemon juice, and cinnamon together in a bowl; spread evenly into the prepared baking dish.
• Stir brown sugar, oats, and 3/4 gluten-free flour together in a separate bowl. Cut butter into oat mixture until it resembles coarse crumbs; sprinkle evenly over berry mixture.
• Bake in the preheated oven until golden brown, about 45 minutes.