Originally posted February 18, 2012
What I love about this recipe is that you can make it all year round. In the summer, there is a bounty of fruit like peaches, apricots, nectarines, and all types of berries. In the winter, you can use apples, pears, and frozen fruit. The recipe is very forgiving as well. You can measure the fruit or just put enough to fill your pan. Use what’s on hand and check the freezer.
I love using berries in my crisp recipe because they are so healthy. For the crisp above, I used raspberries, blueberries, frozen peaches and fresh apple slices.
Remember, berries freeze very well so get them when they are fresh from the market, lay them flat on a cookie sheet, freeze, then transfer to a freezer-safe bag or container. The bag is a little better because you can remove the air which can cause freezer burn. If you wash your berries, make sure they are dry before freezing. I give mine a quick rinse and gently pat them with a paper towel to avoid breaking them.
I have been making this fruit crisp for a long time. When I went gluten-free, I adapted it so the whole family could enjoy it. It continues to be a favorite of my family, friends and students in my classes. It can be served as is, with ice cream or heavy cream, yogurt or, for a dairy-free ice cream, try some vanilla coconut “ice cream”.
If you are concerned about the oats (some people can’t even tolerate the gluten-free variety), add more gluten-free flour mix and chopped nuts. To save time, measure the crisp ingredients (except the butter) beforehand and keep it in a bowl until you are ready to bake. Instead of a store-bought dessert, why not give this one a try? I’ll bet everyone will appreciate it!
If you want to see a very old video of me and learn how to make this easy dessert, watch the video here on The Family Chef You Tube channel.
Gluten-Free Fruit and Berry Crisp
Makes 6-8 servings
Crisp Topping:
- 1/2 cup Amy’s gluten-free flour mix
- 1/3 cup gluten-free quick oats (if you can’t tolerate oats, substitute with more gluten-free flour mix and/or more chopped nuts)
- 1/3 cup white sugar
- 1/2 teaspoon fine sea or kosher salt
- 1 teaspoon ground cinnamon
- 6 – 8 tablespoons melted unsalted butter or coconut oil oil (use more if you want a crisper topping)
- Optional: 1/2 cup chopped nuts (chop first, then measure)
Filling:
- 4 cups sliced, peeled and cored fruit like apples, pears, peaches, nectarines and/or blueberries, blackberries or olallieberries (use all of one or a combination)
- 1/3 – 1/2 cup sugar or brown sugar (use less if the fruit is sweet or if you want less sugar)
- 2 tablespoons cornstarch or any other starch like tapioca or arrowroot
- Preheat the oven to 375°F. Grease a 2 to 2 – 1/2 quart baking dish or deep pie dish.
- Make the crisp topping by adding all of the topping ingredients in a medium bowl and mix. Set aside.
- Mix the fruit, sugar and cornstarch and toss gently in a large bowl. Transfer the fruit mixture to the baking dish and cover with the crisp topping, spreading evenly.
- Place in the oven and bake until the top is well browned and the fruit is tender when pierced with a knife, about 40 – 45 minutes.
- Serve with whipped cream or ice cream.
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