Berry Oatmeal Crisp (can be gluten-free)

This was the only new-to-me thing that I brought to Thanksgiving, and when I took it out of the oven, I was concerned that it was basically going to be sawdust-dry oats dumped on top of berries. I shouldn’t have worried – the top was actually perfect, with enough butter and a bit of moisture from the berries, to be fantastic!

Ingredients:

Berries:

  • 4 cups berries of choice, fresh or frozen
  • 2 tablespoons all-purpose flour/gluten-free flour blend
  • 1/4 cup sugar

Topping:

  • 2 cup (gluten-free) rolled oats
  • 1/3 cup brown sugar
  • 2 tablespoons all-purpose flour/gluten-free flour blend
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cut into chunks

Preheat oven to 375 degrees.

Combine the berries, flour, and sugar and stir together. Transfer into an 8×8″ pan or 9″ pie pan or cast iron skillet.

IMG_6629In a medium bowl, combine the oats, sugar, flour, cinnamon, and salt, stirring together. Add the butter and work in with your fingers or knives until well spread throughout the oat mixture. Sprinkle on top of the berries. It made a pretty thick coating, which is why I expected it to be dry.

IMG_6630Bake, 25 minutes for fresh berries, 45 for frozen. Serve warm, with vanilla ice cream or whipped cream if you’ve got it!

IMG_6631Unfortunately because I brought this to someone else’s Thanksgiving I didn’t really get a chance to take pictures of it being eaten, but I promise, everyone loved it!

Berry Oatmeal Crisp

From King Arthur Flour.

Berries:

  • 4 cups berries of choice, fresh or frozen
  • 2 tablespoons all-purpose flour/gluten-free flour blend
  • 1/4 cup sugar

Topping:

  • 2 cup (gluten-free) rolled oats
  • 1/3 cup brown sugar
  • 2 tablespoons all-purpose flour/gluten-free flour blend
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cut into chunks

Preheat oven to 375 degrees.

Combine the berries, flour, and sugar and stir together. Transfer into an 8×8″ pan or 9″ pie pan or cast iron skillet.

In a medium bowl, combine the oats, sugar, flour, cinnamon, and salt, stirring together. Add the butter and work in with your fingers or knives until well spread throughout the oat mixture. Sprinkle on top of the berries.

Bake, 25 minutes for fresh berries, 45 for frozen. Serve warm.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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4 Responses to Berry Oatmeal Crisp (can be gluten-free)

  1. Mary Kate says:

    This is really good. And easy. I really like good and easy recipes.

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