GLUTEN-FREE BERRY CRISP

Gluten-Free Berry Crisp image

Provided by Turner Broadcasting

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

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nonstick cooking spray
4 cups strawberries, hulled and quartered
3 cups blackberries
3 cups blueberries
3 cups raspberries
1/2 cup granulated sugar
1/4 cup cornstarch
1 1/2 teaspoons ground cinnamon
1 1/2 cups gluten-free rolled oats
1 cup gluten-free flour, blend
1 cup brown sugar, packed
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt

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.

Nutrition Facts : Calories 287, Fat 9, SaturatedFat 5, Cholesterol 20.3, Sodium 105.5, Carbohydrate 52, Fiber 7, Sugar 35.4, Protein 2.9