Last week I posted a Cornbread & Chili Bake recipe and got such amazing feedback on that and requests for more recipes.

So, here it is!

This Berry Crisp recipe is so delicious and easy - you will have no reason not to make it.

I even have the gluten free version.  My husband's side of the family has issues with gluten.  I love having this recipe to make for family get-togethers so everyone can enjoy the dessert.

 

What you need:

Fruit mixture:

2 cups blueberries

2 cups raspberries

2 cups blackberries

{you can also use chopped strawberries as an alternative.  really, whatever combo of berries you like - just amounting to 6 cups}

1/4 cup sugar

1/4 cup flour {HERE is your Gluten Free alternative - use Rice Flour instead of All Purpose Flour}

1/4 teaspoon cinnamon

2 tablespoons lemon juice

For the topping:

1 cup rolled oats

1/2 cup all-purpose flour {HERE again with the Rice Flour for Gluten Free alternative}

1/2 cup brown sugar

1/2 cup sugar

pinch of salt

1/2 cup (one stick) cold, unsalted butter cut into small pieces

Serve with vanilla ice cream or whipped cream if you are feeling saucy.

 

To Prepare:

• Preheat oven to 350 degrees.  Butter 9 inch pie plate.
• Gently combine the berries with the sugar, flour, cinnamon, and lemon juice; place in the prepared pie plate.

• Prepare the crisp topping:  Combine oats, flour, both sugars and salt in a bowl.  Use a pasty blender or 2 knives to work in the butter until it resembles coarse meal.  It doesn't have to be perfect, just combine well.  Sprinkle mixture over the berries.
• Place pie plate on baking sheet.  Bake in center of the oven until the top is golden brown and the fruit is bubbly - about 50 minutes - 1 hour.

 

 

Enjoy!

 

 

 

 

 

 

{Fort Wayne Photographer, iPhone photo, Berry Crisp}