{Gluten-Free} Triple-Berry Crisp

Here in the Pacific Northwest, it’s prime berry pickin’ season! It’s been so hot the blackberries are ripe earlier than usual, the raspberries are teaming off the vines, and U-Pick blueberry farms are busy busy busy. What better use of berries than to mix them all up in a mouth-watering medley? I love this crisp because it tastes light and refreshing, and is the perfect summer dessert.

I love that you can throw the ingredients together so quickly and pop it in the oven. Feel free to modify the amount of sugar to your heart’s desire. I find that the berries add such a natural sweetener that not too much sugar is needed. I like to whip up real cream and put a healthy dollop on top. Enjoy!

Gluten-Free Triple Berry Crisp

2015-07-18 14:19:17

Write a review

Save Recipe

Ingredients

1 cup fresh blackberries
1 cup fresh raspberries
2 cups fresh blueberries
4 tablespoons white, organic sugar.
1 1/2 cups of almond meal/flour
2 cups rolled oats (I am under the impression that oats are gluten free, but if you have serious sensitives or celiac disease, then oats are off-limits. Bobs Red Mill sells gluten-free rolled oats)
1 1/2 cups packed organic brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups soft butter

Instructions

Preheat oven to 350 degrees
In bowl, toss together berries and white sugar.
In another bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Mix in butter until crumbly.
Press half the mix into the bottom of a pan, cover with berries, and sprinkle remaining crumble mix over the top.
Bake in preheated oven for 30 to 40 minutes, or until bubbly and golden brown.

By Andrea Laughery

Northwest Healthy Mama http://nwhealthymama.com/