Berry Apple Crisp (Gluten Free!)

Ingredients

• For the filling

  • 1 TBSP butter (for greasing the pan) or vegan substitute

  • 3 large apples (Pink Lady, Honeycrisp or Granny Smith work well), cored and cut into 1 in. chunks

  • 3-4 cups of mixed berries (fresh or frozen raspberries, blackberries, blueberries, strawberries, etc.)

  • 2 TBSP GF flour (or flour of choice)

  • 1/4 cup of white sugar (or sugar of your choice! I like ‘Sugar in the Raw’ or Brown Sugar)

  • Sprinkle of cinnamon

  For the topping:

  • 1/2 cup of white sugar

  • 1/3 cup of packed brown sugar

  • 1 cup of oats

  • 1/2 cup of GF flour (Bob’s Red Mill or GF Jules are my fav options! Or you can use the flour of your choice!)

  • 1 1/2 TSP ground cinnamon

  • A pinch of salt

  • 6 TBSP melted butter

Instructions

• Preheat your oven to 350° F.

• Grease a 9-inch by 13-inch baking dish with the butter.

• Add the apple chunks, mixed berries, sugar, cinnamon, and flour to the baking dish and toss with a wooden spoon until well combined; the flour and sugar should coat the fruit.

• In a separate bowl, add the white and brown sugar, the oats, the flour, the cinnamon, and the salt stir until combined. Add the melted butter, stirring until well combined.

• Spoon the topping evenly over the fruit mixture in the baking pan. Gently press mixture down.

• Cover with aluminum foil and bake for 20 minutes at 350° F.

• Remove the aluminum foil after 20 minutes and bake for an additional 20-25 minutes, or until the topping is golden brown and the fruit filling is bubbly.

• Let sit at room temperature for about 5-10 minutes before serving with vanilla ice cream!

-Victoria Barney

With ice cream, please!