Gluten Free Blackberry Crisp Recipes

Steps:

• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
• In a large bowl add the strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch and cinnamon. Mix until the berries are evenly coated, and then pour into the prepared baking dish.
• Combine the oats, flour, brown sugar, butter and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the berries, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
• Cool for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix peaches, blackberries, 1/2 cup gluten-free flour, white sugar, lemon juice, and cinnamon together in a bowl; spread evenly into the prepared baking dish.
• Stir brown sugar, oats, and 3/4 gluten-free flour together in a separate bowl. Cut butter into oat mixture until it resembles coarse crumbs; sprinkle evenly over berry mixture.
• Bake in the preheated oven until golden brown, about 45 minutes.

Steps:

• 1. Preheat oven to 350 degrees F. and generously smear the bottom and sides of an 8-inch pie plate or 8x8-inch baking dish with butter.
• 2. Sprinkle a pinch or two of the GF baking or flour mix onto the blackberries and toss to coat. Pour the blackberries into the bottom of the dish.
• 3. In a mixing bowl, combine the gluten-free pancake mix with the brown sugar and cinnamon.
• 4. Add butter by hand (I chop it by hand first); and rub the mixture between your fingers until it resembles sugary coarse crumbs.
• 5. Layer the crumbs over the blackberries. Bake in a preheated oven until bubbly - about 30 minutes.
• 6. Serve warm, topped with a scoop of vanilla ice cream or frozen yogurt, if desired. Serves 4-6.