Blackberry, Peach and Pistachio Crisp {Gluten-free}

A summer fruit crisp topped with buttery crumb topping and crunchy pistachios.  It just so happens it is gluten-free!

This fruit-filled dessert is topped with an oatmeal based crumb topping that I added pistachios to for a salty contrast and crunch.  You can use any fruit, really.  I used some lackluster blackberries that were better off in a dessert and giant juicy peaches.  Oh, and I am way too lazy to peel off the skin, so you can peel it if you prefer.

Blackberry, Peach and Pistachio Crisp {Gluten-free}

Yield: 6 servings

Ingredients:

- Topping:

- 2 ounces (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)

- 3/4 ounces (~1/4 cup) old fashioned oatmeal*

- 1 1/2 ounces (~1/3 cup) salted pistachios, roughly chopped

- 2.5 ounces (~1/3 cup, tightly packed) light brown sugar

- 2 ounces (1/4 cup /  1/2 stick) cold unsalted butter, cut into small cubes

- Filling:

- 1 1/2 pounds (3 large / ~4 cup yield) peaches, thinly sliced, peeling the skin is optional

- 14 ounces (~4 cups) blackberries

- 2 ounces (~1/4 cup) granulated sugar

- 1/2 ounces (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)

- 1/2 teaspoon ground cinnamon

- 1 teaspoon fresh lemon juice

- 1/2 ounce (1 tablespoons) unsalted butter, chilled, cut into small pieces

Instructions:

1. Pre-heat oven to 350 degrees; grease a 9-inch baking dish (or one of comparable volume) and set aside

2. In a medium bowl, prepare topping; mix together oat flour, oatmeal, pistachios and brown sugar

3. Add butter and use fingers to combine until mixture is slightly lumpy; set aside

4. Prepare filling; in a very large bowl, stir together fruit, granulated sugar, oat flour, cinnamon, lemon juice and butter

5. Spread filling into prepared baking dish; sprinkle evenly with topping

6. Bake for about 35 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

Notes:

Best served warm with vanilla ice cream or frozen yogurt.

The entire dish can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold