Products used in this recipe
Gluten-Free Triple Berry Crisp
Yield: 6 Servings (23 oz. each)
Yield: 6 Servings (23 oz. each)
Topped with a gluten-free, crumbly oat topping—the blueberries, blackberries and raspberries really are the true stars of this recipe. Simplicity at its finest in the form of a dessert crisp.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Pacific Berry Blend 4/5lb | 5 lbs. | 1 bag |
| Cornstarch, gluten-free | 4 oz. | 1 cup |
| Orange, zested and juiced (1/2 cup juice) | 1 each | |
| Vanilla extract | 1 Tbsp. | |
| Sugar, granulated, divided | 10.7 oz. | 1 1/2 cups |
| Butter, chilled, grated | 12 oz. | 3 sticks |
| Brown sugar, packed | 7.3 oz. | 1 cup |
| Kosher salt | 1 Tbsp. | |
| Quick cooking oats, gluten-free | 10 oz. | 3 cups |
| Old fashioned oats, gluten-free | 6.7 oz. | 1 1/2 cups |
Preparation Instructions:
- Step 1
- Preheat convection oven to 350°F. Spray six 8 x 3 7/8 x 2 16/32" loaf pans or three 8 x 8" disposable foil pans (adjust baking time if using these pans) with pan spray.
- Step 2
- In a large bowl, combine berries, cornstarch, orange zest and juice, vanilla and 1/2 cup of sugar. Portion 15-16 oz. of berry filling in each pan.
- Step 3
- For the topping; in a large bowl blend butter, brown sugar, 1 cup granulated sugar, salt and oats in a medium bowl. Blend in butter until mixture looks like coarse cornmeal. Top each pan with 7 1/2 oz. of topping blend. Bake uncovered for 20-25 minutes or until golden brown and bubbly.
