Gluten-Free Blackberry, Blueberry and Cherry Crisp
Farmer’s market fresh fruits combine with a crunchy almond and oat crumb topping to make an easy Summer dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 1/2 cup almond meal
- 1/2 cup Gluten-Free Old Fashioned Rolled Oats
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter melted
- 2 tablespoons extra fine granulated sugar
- 2 tablespoons corn starch
- 1 teaspoon finely grated lemon zest
- 1 cup fresh blueberries
- 1 1/4 cups fresh blackberries halved
- 1 1/2 cups fresh cherries pitted and halved
Heat oven to 375°F. Butter three 7-ounce creme brulee ramekins.
In a medium bowl, combine the Almond Meal, Rolled Oats, Brown Sugar and Cinnamon. With a spatula, mix in the melted Butter until everything is thoroughly combined, then set aside.
In a large bowl, whisk together the Granulated Sugar, Corn Starch and Lemon Zest. Add in the Blueberries, Blackberries and Cherries. Stir gently with a spatula until everything is combined and the fruit is covered with the Corn Starch mixture.
Divide the fruit evenly between the ramekins and place on a sheet tray with sides. Divide the topping mixture evenly between the three dishes.
Bake for 20-25 minutes, or until the crisp is bubbly and the topping is golden brown and delicious. Let it cool for 5 minutes before eating.
Serving: 1g | Calories: 509kcal | Carbohydrates: 68g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 9mg | Potassium: 361mg | Fiber: 9g | Sugar: 43g | Vitamin A: 13.3% | Vitamin C: 28% | Calcium: 9.2% | Iron: 12%