{Gluten-Free} Summer Berry Skillet Crisp
Recipe type: Dessert
Makes: 6 servings
A summer berry crisp topped with buttery oat crumble. It just so happens to be gluten-free!
  • 55g (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
  • 40g (~1/2 cup) old fashioned oatmeal*
  • 70g (~1/3 cup, tightly packed) light brown sugar
  • 55g (1/4 cup) cold unsalted butter, cut into small cubes
  • 450g (~4 cups) blueberries
  • 370g chopped strawberries (from 465 grams / 1 pound whole)
  • 400g (~4 cups) blackberries
  • 57g (~1/4 cup) granulated sugar
  • 15g (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
  • 15 milliliters (1 tablespoon) fresh lemon juice (~1/2 lemon)
  • 14g (1 tablespoons) unsalted butter, chilled, cut into small pieces
  1. Pre-heat oven to 350 degrees
  2. In a medium bowl, prepare topping; mix together oat flour, oatmeal and brown sugar
  3. Add butter and use fingers to combine until mixture is slightly lumpy; set aside
  4. Prepare filling; in 10 or 12-inch skillet, stir together fruit, granulated sugar, oat flour, lemon juice and butter; sprinkle evenly with topping
  5. Bake for about 30 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time
Adapted from my Winter Fruit Crisp and Blackberry, Peach and Pistachio Crisp*
If serving to someone with a gluten allergy make sure your ingredients are labeled gluten-free
You can replace fresh berries with frozen but cooking time may increase
This warm berry crisp is best served family style with generous scoops of ice cream
The entire dish can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/gluten-free-summer-berry-skillet-crisp/