Products used in this recipe
Gluten-Free Triple Berry Crisp
Yield: 6 Servings (23)
Yield: 6 Servings (23)
Topped with a gluten-free, crumbly oat topping—the blueberries, blackberries and raspberries really are the true stars of this recipe. Simplicity at its finest in the form of a dessert crisp.
Preparation Instructions:
Step 1
Preheat convection oven to 350°F. Spray six 8 x 3 7/8 x 2 16/32" loaf pans or three 8 x 8" disposable foil pans (adjust baking time if using these pans) with pan spray.
Step 2
In a large bowl, combine berries, cornstarch, orange zest and juice, vanilla and 1/2 cup of sugar. Portion 15-16 oz. of berry filling in each pan.
Step 3
For the topping; in a large bowl blend butter, brown sugar, 1 cup granulated sugar, salt and oats in a medium bowl. Blend in butter until mixture looks like coarse cornmeal. Top each pan with 7 1/2 oz. of topping blend. Bake uncovered for 20-25 minutes or until golden brown and bubbly.
