Berry Crisp
Don’t let the fact that this is gluten free stop you from indulging in this delicious old-fashioned dessert! You’ll never know that regular flour was substituted for oat flour.
 
Make one 8” pan
 
800 g mixed frozen fruit, such as raspberries, strawberries, blueberries, and/or peaches
2 ½ tbsp cornstarch
1 tbsp granulated sugar
 
2/3 cup oat flour*
1 cup large flake oats
2/3 cup packed brown sugar
pinch salt
1 tsp ground cinnamon
¼ tsp nutmeg
1 cup sliced almonds
½ cup unsalted butter, room temperature
 
Preheat oven to 350°F.
 
Grease an 8” square cake pan. Toss the frozen fruit with the cornstarch and sugar. (If using fresh fruit, decrease the cornstarch to 1 ½ tbsp). Transfer to the prepared pan.
 
In a medium bowl, add the oat flour*, oats, brown sugar, salt, cinnamon, nutmeg and almonds. Stir to combine. Cut the butter into cubes and add to the bowl. Toss well. Using your fingers, massage the butter into the dry mixture until well combined. Top the fruit with the topping.
 
Bake for 1 hour, gently draping with a sheet of aluminium foil half way through the baking to prevent the topping from overbrowning. Serve warm or room temperature.
 
* Oat flour is a cinch to make. Just process whole flaked oats in a food processor or blender until fine.