Double Berry Crisp

My Garden Life
July 24, 2016

Servings: 9


2 cups blueberries, rinsed

2 cups raspberries, rinsed

2 tablespoons sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

1/3 cup brown sugar, packed

1/4 cup gluten free flour

1 cup gluten free oats

1/4 cup almonds, slivers

1 teaspoon cinnamon

1/2 cup butter, melted

Vanilla ice cream, optional


Preheat the oven to 350°F. Grease an 8″ x 8″ baking dish. Combine the berries, sugar, lemon juice and cornstarch in a bowl. Mix lightly to coat the berries and then pour into the baking dish.

Combine the remaining dry ingredients. Work in the butter until the mixture becomes crumbly. Sprinkle the mixture on top of the berries in the baking dish.

Bake for 40 minutes. The topping should be golden brown and the berries bubbly. Cool for 10 minutes before serving. Serve warm or cooled with a dollop of ice cream.


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