{Gluten-Free} Summer Berry Skillet Crisp

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A summer berry crisp topped with buttery oat crumble.  It just so happens to be gluten-free!

Gluten-Free Summer Berry Skillet Crisp - full of the best summer berries

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.

{Gluten-Free} Summer Berry Skillet Crisp - just dig in with a spoon!

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.

{Gluten-Free} Summer Berry Skillet Crisp

Adapted from my Winter Fruit Crisp and Blackberry, Peach and Pistachio Crisp
Serves 6

55 grams / 2 ounces (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
40 grams / 1 1/2 ounces (~1/2 cup) old fashioned oatmeal*
70 grams / 2 1/2 ounces (~1/3 cup, tightly packed) light brown sugar
55 grams / 2 ounces (1/4 cup /  1/2 stick) cold unsalted butter, cut into small cubes

450 grams / 1 pound blueberries
370 grams / 13 1/8 ounces chopped strawberries (from 465 grams / 1 pound whole)
14 ounces (~4 cups) blackberries
2 ounces (~1/4 cup) granulated sugar
15 grams / 1/2 ounces (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
1 tablespoon fresh lemon juice (~1/2 lemon)
14 grams / 1/2 ounce (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


{Gluten-Free} Summer Berry Skillet Crisp - so delicious!

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7 Responses to “{Gluten-Free} Summer Berry Skillet Crisp”

  1. Sues June 16, 2014 at 8:51 pm #

    Gorgeous berry crisp! And I Love the animated gif… makes me extra hungry :)

  2. steph@stephsbitebybite June 17, 2014 at 8:23 am #

    I could totally eat this WHOLE skillet in like 10 minutes. So bad, but so good!!

  3. Ami@NaiveCookCooks June 17, 2014 at 9:32 pm #

    I love fruit crisps!Gorgeous looking dessert and I totally second you! I feel the same at Sam’s club..want to buy everything!

  4. Joanne June 17, 2014 at 11:21 pm #

    I wholeheartedly approve of this fruity sweet treat! And probably would have gone on the same fruit binge in the store. Necessary.


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