Gluten-Free Triple Berry Crisp

Yield: 6 Servings (23)

Yield: 6 Servings (23)

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	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.