This is a terrific and easy dessert recipe — and it’s gluten-free! I don’t need to make anything gluten-free, specifically, but this is such a good recipe that I use it anyway. It came from Bread and Wine, a book of food-related essays and recipes by Shauna Niequist.
You can use almost any fruit or berry. I made it a few weeks ago using serviceberries, which grow on an ornamental tree in my front garden. Serviceberries are like blueberries but a little smaller and less juicy, so you need less cornstarch.
If you don’t have almond meal and don’t care about it being gluten-free, substitute all-purpose flour for the almond meal.
Ingredients:
4 to 6 cups fruit, cut into bite-sized pieces, or berries
½ to 1 cup sugar, depending on tartness of fruit
2 to 3 Tbs. cornstarch, depending on juiciness of fruit (berries would need more, apples and pears less)
1 cup rolled oats
½ cup almond meal
½ cup roughly chopped pecans or walnuts
¼ cup packed light brown sugar
pinch sea salt
4 Tbs. cold butter, margarine or coconut oil
Directions:
Preheat oven to 350 degrees and butter an 8×8 (or similar size) baking dish.
Mix fruit with sugar and cornstarch. Place in the dish and spread until flat.
Place the crisp ingredients in a mixing bowl and mix with your hands until all of the butter is evenly distributed.
Sprinkle the crisp mix evenly on top of the fruit.
Bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden.
Serve with a dollop of whipped cream or a scoop of ice cream if you like!
Serves 6 to 8
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