Recipe Header

Gluten-Free Triple Berry Crisp

Tripple Berry Crisp Recipe
Yield: 6 Servings (23 oz. each)

Yield: 6 Servings (23 oz. each)

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 4/5lb 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.
Products used in this recipe

More Recipe Collections