Thursday, August 4, 2016

Gluten-Free Fruit Crisp Recipe

Gluten-Free Blackberry and Blueberry Crisp

Our Sunday morning Bible study class had a potluck this past Saturday evening. Although we were asked to bring just one dish, I signed up to take a salad and a dessert. When one sticks close to a gluten, dairy, and egg-free diet, it only makes sense to take food we know we can eat. There are no guarantees there will be anything else we can eat if we leave it to chance, and it's too much to expect others to cook to my needs in a potluck setting.

Plus, my food is delicious and nobody needs to know it's gluten-free, unless they ask. I got compliments on both my salad and this dessert.

This is a recipe that adapts to any kind of fruit you want to use. Blackberries and blueberries are in season and in abundance at the stores right now, so they were my choice.  But you can use any fresh fruit you want as long as you stick with the same amounts as the original recipe.

Please note that this recipe calls for oatmeal. Not all oats are gluten-free. Often oats are contaminated with gluten when they are processed in a facility where wheat is also processed. For that reason, if you want this recipe to be gluten-free, you MUST use a product that says on the package that it is gluten-free. Bob's Red Mill Extra Thick Rolled Oats is a gluten-free product:

look for this in any store that carries Bob's Red Mill products,
including Kroger, Walmart, and health food stores
Also, this recipe calls for a gluten-free baking mix. Bisquick's gluten-free pancake and baking mix works very well. (I also use this product to make homemade waffles.)

look for this product in Kroger and Walmart,
as well as other major food stores
Gluten-free Blackberry and Blueberry Crisp

1 pint blackberries, fresh or frozen
1 pint blueberries, fresh or frozen
3/4 cup water, divided
1/2 cup golden light blue agave syrup
2 teaspoons lemon juice
1/4 cup cornstarch

In a large saucepan, place the blackberries, blueberries, and 1/2 cup of the water, agave syrup, and lemon juice.  Bring to a boil over medium-high heat.

In a small jar, stir together the remaining 1/4 cup of water and the cornstarch. Stir until no lumps remains. Pour the cornstarch mixture into the boiling berries in a slow stream while stirring the berries rapidly. Cook until thick and bubbly. Our into a 9” x 13” pan. 

Gluten-Free Streusel Topping with Oatmeal 

1cup firmly-packed brown sugar
1 cup gluten-free rolled oats*
2/3 cup Bisquick Gluten-Free Pancake & Baking Mix
12 Tablespoons butter, melted

Preheat the oven to 350 degrees.

In a small bowl, combine all the ingredients. Stir until crumbly. 

Sprinkle the Streusel Topping evenly over the hot blackberry blueberry mixture. 

Bake for 20 - 25 minutes.


  1. Yummy!!! I use Red Mill products as well. Have a beautiful day. smiles

  2. Looks and sounds delicious! It's nice that there are so many gluten-free products available now for folks with allergies.