Gluten Free Raspberry Crisp Recipes

GLUTEN-FREE RASPBERRY CRISP

Steps:

• Preheat oven to 350° degrees
• Wash and dry raspberries thoroughly
• Combine raspberries with sugar and gluten-free flour. Use a wooden spoon to gently combine.
• In a separate bowl, combine butter with gluten-free oats, brown sugar and gluten-free flour.
• Use a pastry cutter or fork to blend the butter into the dry ingredients. You will end up with small clusters of butter and oats. Ain't no harm in tasting a bite either!
• To assemble the jars, cover the bottom with oatmeal crumble in all four jars.
• Proceed to fill with the raspberry mixture. You can fill these jars right up to the top because they will compress when baked.
• Lastly, pile on the crumb mixture and don't be shy. You can gently press it into the raspberries.
• To bake these, I placed them on a cookie sheet with a baking mat to prevent them from sliding during transporting from the counter to the oven. If you don't have a baking mat, no worries, just use a little bit of caution. Do not bake these with the lid on.
• Bake at 350° for 25-30 minutes on a rack placed in the middle of the oven. Bake until the crisp on top is golden brown.

GLUTEN-FREE BERRY CRISP

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.

RASPBERRY CRISP

Steps:

• In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.

RASPBERRY-ALMOND CRISP

Steps:

• Crumble: Preheat oven to 350 degrees. Brush an 8-inch baking dish with melted unsalted butter. Pulse 1/2 cup rolled oats in a food processor until finely ground. Transfer to a bowl; stir in 1 more cup oats, 1/2 cup sliced raw almonds, 1/4 cup light-brown sugar, 1/2 teaspoon kosher salt, and 6 tablespoons melted butter.
• Filling: In another bowl, gently combine all ingredients and a pinch of salt.
• Transfer filling to prepared dish. Sprinkle top with oat mixture; bake until bubbling around edges and top is golden brown, 45 to 50 minutes. Let cool 30 minutes; serve with plain yogurt.