Ali Shapiro

Apple and Berry Crisp

Here’s another delicious recipe from the Gluten-Free, Sugar-Free Cookbook by Susan O’Brien. I made this last weekend and plan on whenever I’m craving something sweet with some crunch. It is delicious! And to make this recipe easy, use whatever fruit you have in the house. That’s what I did. It all worked out!

Ingredients:

Fruit

4 cups apples, peeled,cored and slice

5 cups strawberries, fresh or frozen

3 cups raspberries, fresh or frozen

1/2 tsp cinnamon

1/4 tsp nutmeg

2 T arrowroot (you can use cornstarch too)

1 T o.j. (I used lemon since I didn’t have orange juice)

Topping:

6 T agave nectar

2 cups oats or rice flakes (I used Eden’s rice flakes – my first time, turned out great!)

1/2 cup brown rice flour

2 tsp cinnamon

1/2 tsp all spice

1 cup walnuts, chopped

1/2 cup butter (calm down, it’s for the entire recipe!)

Preheat oven to 350

In a large bowl, combine fruit, cinnamon, nutmeg and arrowroot. Squeeze the orange juice over the fruit and toss again. Place the fruit in a 9 x 13-inch pan that has been lightly coated with olive oil (I used the biggest dish I had that would fit all the fruit and it still turned out for me)

Cover with foil and bake for about 45 minutes, until hot and the fruit is beginning to bubble (I don’t like to use aluminum so skipped this too)

While the fruit is baking, mix together the agave nectar, oats, flour, cinnamon, allspice and walnuts. Cut in the butter until mixture is crumbly.

Remove the pan of fruit from the oven and spread the topping over the fruit. Return the pan to the oven and continue baking, uncovered, for another 20 to 30 minutes, or until the topping is browned.

Serve hot or at room temperature. The crisp will thicken as it cools.

Posted by alishapiro