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.
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
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)
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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