Recently I made a voluntary switch to a (mostly) gluten-free diet. I’ve found that I don’t really miss bread and pasta all that much, but baked goods? Ugh. Put a loaf of banana bread or some oatmeal raisin cookies in front of me and I’m ready to throw ‘gluten-free’ out the window. Luckily, there are a ton of GF alternatives to wheat flour, including my personal favorite, oat flour. All you need to do is put some oats* in a food processor for a few minutes—no need to purchase an expensive pre-made package!
This recipe was inspired by an apple crisp that I found on The Wannabe Chef. The topping is a little thicker than a traditional crisp, but it’s absolutely delicious. My classic applesauce + butter combo makes it lower in fat than the original, too. Feel free to substitute the berries and cherries for your favorite fruits!
*Make sure to use certified GF oats if you have a gluten intolerance. Pure oats don’t contain gluten, but most standard commercial brands are processed in facilities that make wheat-based products and there’s a high risk of cross contamination.
Gluten Free Berry Crisp
Makes about 6 servings
- 1 cup blackberries
- 1 cup raspberries
- 1 cup fresh cherries, pitted and quartered
- 1 tbsp. sugar
- ¼ cup cornstarch
- ½ cup + 2 tbsp. oat flour
- ¼ cup oats
- 1/3 cup brown sugar
- 3 tbsp. unsweetened apple sauce
- 3 tbsp. butter, room temperature
- ¼ cup water
Preheat oven to 350 degrees.
Wash and drain fruit. Toss in a large bowl with sugar and cornstarch. Set aside.
In a separate bowl, combine oat flour, oats, and brown sugar. Add applesauce and butter and mix well.
Pour water into an 8″ x 8″ baking dish and add berries. Spread oat mixture evenly over berry layer.
Bake for 30 minutes until crust is firm and golden brown. Serve hot.