Gluten Free Summer Fruit Crisp Recipe
Summer is here and with it comes all those lovely summer fruits. While I really love pie, I love fruits crisps even better. Why? They are easier to make (no pie crust required) and I love how all those luscious sweet fruit juices mingle with the crispy top. This gluten free summer fruit crisp is easy, delicious, and a celebration of summer fruits.
Use any stone fruits you can find – a stone fruit is one that has one big seed in the middle. So many summer fruits are stone fruits – peaches, nectarines, plums, cherries …
This recipe is so simple. You mix up some certified gluten free quick-cook rolled oats (I used Hodgson Mill) with some flour, sugar, and butter (I toss in some almonds for extra flavor and crunch), put that mixture on top of sweet fruits, and bake!
A scoop of vanilla ice cream on top is really nice but not required.
Gluten Free Summer Fruit Crisp Recipe
Ingredients
- 1 cup Hodgson Mill quick-cook rolled oats divided
- ½ cup gluten-free all-purpose flour
- ½ cup light brown sugar lightly packed
- ½ teaspoon kosher or fine sea salt
- ½ cup cold butter cut into small pieces
- ½ cup slivered almonds
- 8 cups mixed berries and pitted stone fruits (peaches, nectarines, plums, cherries)
- 1 cup sugar
- 2 tablespoons corn starch
- Juice of 1 lemon
- 1 tablespoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Place ¾ cup oats, flour, brown sugar, and salt in a food processor fitted with a steel blade. Process until it resembles coarse crumbs. Add the butter and process until it forms into clumps. Stir in the remaining ¼ cup oats and almond slivers.
- In a large mixing bowl, combine the fruit, sugar, cornstarch, lemon juice, and vanilla. Stir well. Pour the fruit into a large oven-proof skillet or baking dish, crumble the topping over the top, and bake for 1 hour. Let cool for about 30 minutes before serving.
Nutrition
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Looks gorgeous Carol! Absolutely delicious, I love summer fruit crisp. I’ve also been making them “in reverse”, in a skillet on the stovetop, so I don’t have to turn on the oven. First I toast the topping well in a dry pan until it’s good and brown and tasty, then I set that aside, and cook the fruit down in the same skillet. Then I sprinkle on the crunchy topping when it’s time to serve – yum! I think that would work great for this recipe, I’m going to give it a try.
I subscribed to your magazine several weeks ago, and am wondering when my subscription will start. Could you please advise?
Hi Emily,
I have sent your email to Julia in our customer service department and she should get back to you shortly! I hope you enjoy the magazine :)
xo,
Carol
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