Gluten Free Fruit Crisp

• Vegetarian

• Produce

  • 3 Apricots
  • 1 1/4 cups Blackberries
  • 1 1/4 cup Cherries, pitted
  • 1 1/4 cups Raspberries

• Breakfast Foods

  • 1 cup Rolled oats, gluten free

• Baking & Spices

  • 6 tbsp Brown sugar, light
  • 1/3 cup Gluten free all purpose flour
  • 1 Topping

• Dairy

  • 1 stick Butter

Found on noshtastic.com

Description

Ingredients

• 3 apricots, sliced and pitted
• 1¼ cups or 170g blackberries
• 1¼ cups or 170g raspberries
• 1¼ cup or 170g cherries, pitted
• 2 tbsp light brown sugar
• TOPPING
• ⅓ cup or 50g gluten free all purpose flour (gum not required)
• ¼ cup or 55g light brown sugar
• 1 cup or 90g gluten free rolled oats (not instant)
• 1 stick butter or 110g cut into little pieces

Directions

• You will need an 8x8 size oven proof baking dish to bake this in.
• Preheat your oven to 350°F
• Cut the apricots into pieces and pit them, then cut the cherries in half and pit them also.
• Add all the fruit to a bowl with the brown sugar and stir gently to combine.
• Transfer the fruit and sugar mixture to your baking dish.
• Cut the butter into very small pieces, less than an inch in size.
• Add the chopped butter to a bowl with the remaining topping ingredients and mix together.
• cover the fruit mixture with the topping and cook for 30 - 40 minutes, until topping is just a little bit brown on top.
• I have found that theres a little bit of a tradeoff between getting a super crispy topping which sometimes results in the fruit getting really soft the longer you cook it, or having the fruit hold its shape a little better but not having such a crispy topping, so if you want it more crispy you may need to cook it a bit longer.
• Let it cool down for a few minutes before you serve it.