Gluten Free Recipes from Gluten-Free-Desserts.com
Gluten-Free & Wheat-Free
Multi-Grain Multi-Berry Crisp Recipe
GF Recipe Summary
Gluten-Free Multi-Grain Multi-Berry Crisp: Your favorite berries with a delicious multi-grain "crisp" topping!
Simple to prepare, variations abound, and this is a delicious and somewhat nutritious treat! This recipe will fit your gluten-free diet nicely, especially if you are looking for ways to introduce additional gluten-free grain selections into your diet.
There are actually two recipe variations, which I will discuss below. Either variation makes for a delicious gluten-free dessert. Each recipe features a a combination of your favorite berries (in my case, this included a medley of blueberries, blackberries, and raspberries), coupled with a delightful, flavorful, and healthy gluten-free grains blend.
The first variation uses certified gluten-free oats as one of the grains of choice. If your gluten-free diet does not include such certified GF oats, then the second variation simply removes the gluten-free oats and substitutes additionally Buckwheat Groats instead. Both recipes use Quinoa Flakes, Flaxseed meal, and Buckwheat Groats (which ARE gluten-free, and add a nice toasted-grain flavor when baked).
Gluten-Free Recipe Card and Pictures
16oz Frozen Mixed Berries (I used Trader Joe's Fancy Berry Medley) ¼ Cup Fresh Lemon Juice (juice of 1 - 2 lemons) 1 Teaspoon Vanilla 4 Tablespoons Butter (room temp) ½ Cup Brown Sugar 1 Tablespoon Cornstarch ¾ Cup Quinoa Flakes ¼ Cup Almond Meal 2 Tablespoons Buckwheat Groats (Variation 2: increase to ¼ Cup if omitting Oats) ¼ Cup Gluten Free Oats (Variation 1) ¼ Cup Unsweetened Medium Shredded Coconut (such as Bob's Red Mill) ¼ Cup Flaxseed Meal ¼ Teaspoon Cinnamon
Place frozen berries into a 9-inch Pyrex pie pan. Place in microwave and defrost for 5 minutes. Pour lemon juice and vanilla over slightly defrosted berries.
In a large bowl, mix remaining ingredients together until butter is incorporated (don't over mix). Mixture should remain somewhat lumpy.
Evenly distribute the crisp's topping over berries and press down slightly, covering entire surface of berries.
Bake at 375 degrees for 35 minutes.
The picture below shows the gluten-free dessert after it has been baked, prior to serving.
See above notes about how the gluten-free oats are an option, which if you choose, can be substituted out with additional buckwheat groats.
Laura: if you prefer additional berries in relation to topping, you can up the proprotion of berries — in fact, in the close-up picture above, I used about 19-20 ounces of frozen berries.