Gluten-Free Berry Crisp

© 2014 Turner Broadcasting System, Inc. All rights reserved. This easy dessert is the perfect crowd pleaser. The combination of gluten-free rolled oats and gluten-free flour blend creates a slightly nutty, golden delicious topping. Make some extra topping to use with yogurt, ice cream or fresh fruit.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

•  nonstick cooking spray
• 4  cups strawberries, hulled and quartered
• 3  cups blackberries
• 3  cups blueberries
• 3  cups raspberries
• 1⁄2 cup granulated sugar
• 1⁄4 cup cornstarch
• 1 1⁄2 teaspoons ground cinnamon
• 1 1⁄2 cups  gluten-free rolled oats
• 1  cup  gluten-free flour, blend
• 1  cup brown sugar, packed
• 1⁄2 cup  cold unsalted butter, cut into 1/2-inch cubes
• 1⁄2 teaspoon kosher salt

Directions

1. Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
2. In a large bowl add the strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch and cinnamon. Mix until the berries are evenly coated, and then pour into the prepared baking dish.
3. Combine the oats, flour, brown sugar, butter and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the berries, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
4. Cool for 10 minutes before serving.