Gluten Free Summer Fruit Crisp Recipe
Servings: 6 people
Calories: 591kcal
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
Calories: 591kcal | Carbohydrates: 97g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 337mg | Potassium: 247mg | Fiber: 8g | Sugar: 69g | Vitamin A: 570IU | Vitamin C: 6.1mg | Calcium: 73mg | Iron: 1.8mg