A summer berry crisp topped with buttery oat crumble. It just so happens to be gluten-free!
I know I’ve talked about this before, but I have a serious issue when I see summer fruit at Costco. I can NOT buy enough. A few weeks ago, I needed food for five days, just five. Now, given my current insatiable pregnancy hunger, I do eat enough for an extra person, but I’m pretty sure that either way, Matt and I can not possibly consume 4 pounds of blueberries, 4 pounds of strawberries and 1 pound of blackberries in just five days. Believe me, I’ve tried. So what’s a person to do when they have an excessive amount of fruit? Bake of course.
I generally don’t let a season pass without making at least one warm fruit crumble of sorts. They are almost too easy to make and compared to some of my typical baking, they are definitely on the lighter side. Of course a generous helping of ice cream is always necessary, but hey, a pregnant lady needs calcium! This might be one of my favorites because it is heavy on the blueberries. There was one summer where I swear, we made blueberry crisp multiple times a week throughout the entire season. So between the nostalgia, and the wonderful bursts of flavor, this crisp definitely made me happy.
- 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
- Pre-heat oven to 350 degrees
- In a medium bowl, prepare topping; mix together oat flour, oatmeal and brown sugar
- Add butter and use fingers to combine until mixture is slightly lumpy; set aside
- Prepare filling; in 10 or 12-inch skillet, stir together fruit, granulated sugar, oat flour, lemon juice and butter; sprinkle evenly with topping
- 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
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
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