Nothing says summer picnic quite as well as a yummy cherry berry crisp. I love the sweet taste of the filling topped by the slightly crunchy brown sugar goodness of a great crisp topping. This recipe is based off of one found on food.com. My changes include making it gluten free, and using frozen fruit to make it a little simpler in the prep work.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
Filling
- 1 packge Frozen Cherry Berry Blend
- 1 cup 1 c. white sugar
Crisp topping
- 1 cup Gluten Free Oats Bob's Red Mill Brand
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 5 tbsp chilled butter cut into small pieces
Ingredients
Filling
Crisp topping
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Instructions
- Lightly grease the bottom of a glass baking pan or Pyrex dish.
- Place the frozen fruit in the bottom of the baking pan in a layer 1-2 inches deep.
- Sprinkle the white sugar over the frozen fruit. Set aside.
- In a small bowl, combine the topping ingredients. Use a pasty blender to cut the butter pieces into the dry ingredients. Work until the butter is in pea size pieces.
- Cover the frozen fruit with the topping mixture.
- Bake at 350 for 30 minutes or until bubbly. Serve warm or cooled. Goes great with vanilla ice cream!
Recipe Notes
I used Bob's Red Mill Gluten Free Old Fashioned Oats. You could also substitute a dairy free spread like "Earth's Balance Baking Sticks" if you want to make the dessert dairy free as well.
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There you have it, hope you enjoy this incredibly easy little summer treat!