Fruit 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.