GLUTEN FREE TIPLE BERRY CRISP

GLUTEN FREE TIPLE BERRY CRISP image

Yield 6-8 servings

Number Of Ingredients 15

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Filling:
1-1/3 cups frozen blueberries
1-1/3 cups frozen blackberries
1-1/3 cups frozen raspberries
2 Tablespoons sugar
1 tablespoon corn starch
1/2 teaspoon cinnamon
1/2 cup water
1 tablespoon lemon juice
Topping:
1/2 cup butter softened
1 cup loosely packed brown sugar
1 cup gluten free quick oats
1/3 cup gf flour blend
1/2 teaspoon cinnamon

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.