Tuesday, July 30, 2013

mixed berry crisp.

inspired by jennifer chong 

what we used:
3 tB. gluten free flour
3 tB. sugar
2 cups blueberries
2 cups raspberries
1/4 cup lemon juice
1 cup brown sugar
3/4 cup gluten free flour
3/4 cup gluten free oats
1.5 ts. ground cinnamon
1/2 cup smart balance spread or butter

mix together the three tablespoons of flour and sugar.  add the blueberries, raspberries, and lemon juice to the mixture. spoon evenly into a casserole dish and set aside. for the topping- mix the brown sugar, gluten free flour, gluten free oats, and cinnamon. cut in the cold butter/spread until mixture begins to crumble. sprinkle over berry mixture and bake for 30 minutes at 375 until the edges begin to bubble. serve with vanilla ice cream.

there is nothing better than fresh berries. repeat- n o t h i n g! i am so obsessed with raspberries. when i was a little girl i would go out to pick them with my papa and by the time i made it back to the house they would all be gone. add a little sugar and the most perfect crunchy topping....you get this. and this is madness! totally could have eaten the entire thing! make it now. it is the most perfect fresh summer dessert.

p.s. happy birthday to my (chelsea) momma! love you love you

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