Gluten free blackberry crisp
I am in love with fruit crisps and crumbles but I especially love the tartness of blackberries against a sweet crumb topping and vanilla ice cream. This gluten free blackberry crisp is the perfect summer dessert.
Ingredients
For the filling:
- 6 cups Blackberries Fresh or frozen
- 1 tbsp Cornstarch
- 3 tbsp Sugar
- 1 tbsp Lemon juice, fresh squeezed
For the topping:
- ¾ cup Bob's Red Mill 1:1 All Purpose Gluten Free Flour
- 1 cup Gluten free old fashioned oats
- ¼ cup Sugar
- ⅓ cup Brown sugar
- ¼ t. Kosher salt
- Zest of ½ a lemon
- 8 tbsp Unsalted butter, cold & small diced
Instructions
- Preheat the oven to 350 degrees Fahrenheit. In a large bowl combine all the filling ingredients and stir really well with a large spoon until all the berries are well coated.
- Pour filling mixture into an 8 by 8 baking dish and set aside.
- In a large bowl stir together all of the topping ingredients except the butter. When all is combined add the cold cut up butter and work it into the flour mixture with your fingers. Keep working until a thick mixture forms similar to cookie dough.
- Evenly spread the topping over the blackberry mixture. Add as much topping as you prefer on a crisp.
- Bake at 350 degrees Fahrenheit for 60 minutes until the outsides of the crisp are bubbling and the inside is hot,
Notes
- If you like your topping to be softer and less "crisp" simply add ¾ cup of old fashioned oats instead of 1 cup.
- If you like the crisp to be jammier then use frozen blackberries instead of fresh.
Tried this recipe?Let us know how it was!