Low Iodine Gluten Free Mixed Berry Crisp
Total time1 hr 10 min
Prep time15 min
Cook time45 min
5.0(23)
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Learn more →Ingredients
6 servings
For the filling
- 5 cups mixed berries (fresh or frozen), such as blueberries, raspberries, blackberries, and sliced strawberries
- 3 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
For the topping
- 1 cup gluten free oats
- ½ cup almond flour
- ⅓ cup packed light brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 5 tbsp cold unsalted butter, cut into small cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup chopped pecans or walnuts (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
- 2
In a large mixing bowl, combine the mixed berries, granulated sugar, cornstarch, and lemon juice. Toss until the berries are evenly coated and the cornstarch is fully dissolved. Pour the berry mixture into the prepared baking dish and spread into an even layer.
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