There’s nothing quite like walking through a farmers’ market. It brings me back to Mother Earth, to see the most gorgeous produce she can offer. Right now is the time to pick up wooden boxes of whatever plump, colorful berries---blackberries, strawberries, blueberries, raspberries---you can find.
Berries are always delicious in their purest form, sprinkled over yogurt, or granola. But they're an even greater treat when baked with a crunchy cinnamon-infused topping and served alongside your favorite ice cream. The beauty of this recipe is that it can be altered to suit whichever fruits are in season: Toss in nectarines along with the blueberries; combine blackberries and peaches. Rhubarb is sprouting up at markets right now and is a delicious match for strawberries. And this recipe works all year-long; just use frozen berries in place of fresh ones.
If you plan on serving this crisp to guests, you can prepare the topping ahead and store it in a glass container until you’re ready to use it. Simply throw everything together 10 minutes before your guests arrive and pop the crisp in the oven. (Easy, right?!) Your kitchen will not only smell amazing, but the crisp will be ready when you are.
GLUTEN-FREE BERRY CRISP
7 cups fresh or frozen (unthawed) mixed berries
1/3 cup granulated sugar
1 Tbsp all-purpose gluten-free flour blend
1 tsp freshly squeezed lemon juice
½ tsp grated lemon zest
1 cup Gluten Free Rolled Oats
1 cup all-purpose gluten-free flour blend
½ cup brown sugar
1 tsp ground cinnamon
½ cup dairy- and soy-free margarine, cut into small pieces
1. Preheat oven to 400 F. Make the filling: in a medium bowl, combine the berries, sugar, 1 Tbsp gluten-free flour blend, and lemon juice and zest. Transfer to an ungreased 8" glass square baking dish. Bake 15 minutes.
2. Meanwhile, make the topping: in a medium bowl, whisk together the gluten-free oats, 1 cup gluten-free flour, brown sugar, and cinnamon. Using a pastry blender or your fingers, cut in the margarine. The mixture should clump into pea-sized pieces.
3. Sprinkle the crisp topping over the fruit mixture and bake until the fruit is bubbling and the crisp topping is golden brown, about 30 minutes more. Serve the crisp warm with your favorite ice cream.
Kelly Rudnicki is the author of the bestselling The Food Allergy Mama’s Baking Book and Vegan Baking Classics. She advocates for food-allergy awareness and is a Parent Ambassador for Healthy Child Healthy World, a not-for-profit organization that promotes a healthier, greener and cleaner environment. She blogs about family-friendly, allergy-free recipes at FoodAllergyMama.com.