Gluten Free Tiple Berry Crisp Food

TRIPLE BERRY CRISP

Steps:

• Preheat the oven to 350°F.
• In a 9′ by 9′ baking dish, combine the berries, vanilla extract, honey, cornstarch and sea salt. Toss together to ensure everything is well combined. (If using frozen berries, they can be added frozen, however, add an extra tablespoon of cornstarch to help absorb any additional liquid.)
• In a medium bowl, combine the rolled oats, flour, almonds (optional), cinnamon and salt. Stir well to combine.
• Slowly drizzle in the honey and melted butter into the oat mixture, stirring to combine.
• Cover the berry mixture with the oat mixture, ensuring that it is evenly spread over the top.
• Transfer the baking dish to the oven and bake for 45-50 minutes or until the fruit begins to bubble and the top is golden brown.
• Once the berry crisp is baked, allow to cool slightly before serving (about 5 minutes) and serve on its own or topped with a dollop of yogurt, whipped cream or vanilla ice cream.
• Any leftovers can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.

HEALTHY GLUTEN FREE BLUEBERRY CRISP

Steps:

• Pre heat your oven to 350 degrees and spray a pie plate with cooking spray.
• In a medium bowl combine all the filling ingredients and spread evenly onto the bottom of the pie plate.
• In a separate, medium bowl, combine all the crumble ingredients, except the coconut oil, making sure to break up the almonds slightly, until well mixed.
• Add in the coconut oil and stir until well mixed, leaving some nice chunky bits.
• Spread the crumble over top of the blueberries.
• Bake until the crumbly is golden brown and the blueberries are bubbly, about 45 mins-1 hour.
• Let cool for at least 10 minutes and then DEVOUR!

GLUTEN FREE TIPLE BERRY CRISP

Steps:

• Preheat oven to 350°F. Filling: Mix berries, sugar, cinnamon and corn starch in a large bowl. Add water and lemon juice. Pour mixture into a 8-inch square baking dish. Topping: Combine butter, brown sugar, quick oats, gf flour and cinnamon in a medium sized bowl with a pastry blend er until butter is in small pieces. Sprinkle over top of berries. Bake for 45 minutes until fruit is bubbly and topping is browned. Serve warm or at room temperature. Delicious with a scoop of vanilla ice cream.

GLUTEN-FREE BERRY CRISP

Steps:

• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
• In a large bowl add the strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch and cinnamon. Mix until the berries are evenly coated, and then pour into the prepared baking dish.
• Combine the oats, flour, brown sugar, butter and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the berries, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
• Cool for 10 minutes before serving.