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July 12, 2012 Breakfast

Fruit Crisp


Apricot Crisp

I made this with apricots and blueberries the other day. You can also make it with peaches, pitted cherries, strawberries and rhubarb, or apples.

Either way, it’s yummy.

Note: Oats. I use Quaker oats and they don’t affect us. Here’s an article on that. The article also lists online stores where you can buy guaranteed gluten-free oats.

 

Note 2: You can make a breakfast-y crisp using only ¼ cup brown sugar. If you want more of a dessert crisp, use ¾ cup brown sugar.

 

Topping Ingredients

2 cups GF oats (see above)

½ cup rice flour

½ cup cornstarch

1 teaspoon baking powder

½ teaspoon xanthan gum

¼ to ¾ cup brown sugar (see above)

1 cup butter, melted

2 eggs

 

Filling Ingredients

8 cups fruit of choice (see above), cut into small pieces if using large fruit.

2 tablespoons cornstarch (if not using apples, peaches, or apricots)

3 tablespoons sugar

1 teaspoon cinnamon (if using apples. if using peaches use ½ teaspoon cinnamon, if other fruit use none at all)

 

Directions:

Grease a 9 by 13 inch glass baking dish with butter.

Preheat the oven to 350 degrees F.

Mix all the topping ingredients together in a medium-sized mixing bowl until fully blended.

Prepare the fruit mix in a large bowl, then pour the mix into the prepared baking dish.

Sprinkle the oat mixture on top of the fruit.

Cook for 1 hour, until the oats on top are golden brown.
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Categories: Breakfast Tags: breakfast crisp, dessert crips, fruit crisp, gluten-free crisp

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Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

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