About this recipe

A bubbling, golden berry crisp packed with juicy mixed berries and topped with a buttery, cinnamon-spiced oat crumble — all made gluten-free. This crowd-pleasing dessert comes together in minutes and is equally delicious warm from the oven with a scoop of vanilla ice cream or a dollop of whipped cream.

Instructions

1. 1

   Preheat your oven to ![350°F]. Lightly grease a glass dish (9 x 12 x 2 inch) (or an equivalent 2-quart dish) with butter or cooking spray.

2. 2

   In a mixing bowl, combine the mixed berries, granulated sugar, cornstarch, lemon zest, and lemon juice. Toss gently until the berries are evenly coated. Pour the berry mixture into the prepared glass dish (9 x 12 x 2 inch) and spread into an even layer.

3. 3

   In the same mixing bowl, stir together the certified gluten-free old-fashioned rolled oats, almond flour, light brown sugar, cinnamon, nutmeg, and fine sea salt. Add the cold cubed butter and use your fingertips to work it into the oat mixture until it resembles coarse, clumpy crumbs with some pea-sized pieces of butter remaining. Fold in the pecans if using.

4. 4

   Scatter the oat topping evenly over the berry filling. Bake in the preheated oven for 38–42 minutes, until the topping is deep golden brown and the berry filling is bubbling up around the edges.

5. 5

   Remove from the oven and let the crisp rest for 10 minutes — this allows the filling to thicken slightly. Serve warm, scooped into bowls, with vanilla ice cream or whipped cream if desired.