Summer berries are on sale at every grocer I go to these days and I’ve been stocking up – blueberries, blackberries, raspberries and I’ve even found some nice-looking strawberries. I’m freezing them for later use but couldn’t resist doing something yummy with the fresh ones. I’ve made a gluten-free apple crisp in the past and did a variation on that a while back with apples, pears and cardamom. I decided that using berries instead would be a perfect dessert for these seasonal fruits.
Look at those beautiful and colorful berries! This dessert is so easy to make and is always a crowd-pleaser. It can be served with a scoop of vanilla ice cream or be just as easily enjoyed on its own.
Straight out of the oven – the topping is buttery and slightly crunchy. The lemon juice and zest that I add to the fruit mixture helps bring out the the different flavors of the berries and keeps it tasting bright and light.
It may not look as pretty in the bowl, but it tastes wonderful.
- 1 cup blueberries
- 1 16-oz package of strawberries, cut into pieces
- 1 cup of raspberries or blackberries
- 1 tbsp lemon juice
- 1/3 cup water
- 1 tbsp cornstarch
- 1 tsp lemon zest
- 1 cup rolled quick-cook oats
- 1/2 cup butter, softened
- 1/3 cup brown sugar
- 1/3 cup oat flour
- pinch of salt
- Spray a 9x13 pan with non-stick spray
- Heat oven to 350 degrees F
- Add berries to a mixing bowl, then add cornstarch, lemon juice, water and lemon zest
- Stir to combine, then pour into baking pan
- Combine butter, oats, oat flour, salt and brown sugar into a mixing bowl
- Stir together until all ingredients are well-combined (batter will be thick and clumpy)
- Spread clumbs of the topping over the fruit
- Bake for 45 minutes until fruit mixture is bubbling and topping begins to darken