Whether farmer’s markets are winding down and there’s a chill in the air, or spring is on the horizon, any time is a great time for this super easy gluten free fruit crisp recipe. Fruit forward favorites like this skillet crisp are amazing with any kind of fruit (fresh or frozen!) and can even be made over a campfire! Cast iron cooking is the best!
I’ve made this deliciously easy gluten free crisp recipe with apples, peaches, cranberries, cherries, blackberries, pears, plums … there’s hardly a combination that wouldn’t work — some are just juicier than others … so get creative!
Grab the last of the stone fruit harvest or take the family apple picking this weekend and whip up this rustic treat in just minutes. As the weather turns wintry, you can even use frozen, sliced peaches and cranberries to make this delicious dessert any time of year!
Made in a cast iron skillet, the edges are even more buttery-crispy, and it makes a lovely presentation without a lot of hard work, but feel free to bake in an 8×8 square pan or your favorite larger cake pan, like I did with this scrumptious gluten free cherry crisp.
With a dish like this one, there’s no right or wrong, only sweet, makes-you-want-to-eat-it-right-out-of-the-pan-with-a-spoon deliciousness.
Choosing the Right Gluten Free Oats
One important note on the gluten-free oats in any recipe: ONLY buy CERTIFIED gluten free oats grown under the purity protocol. For more on the difference between so-called gluten-free oats and certified, purity protocol oats, hop to this article on purity protocol or listen to my Gluten Free Voice podcast interview with Seaton Smith from GF Harvest. (*Note: Seaton no longer owns GF Harvest Oats and they are no longer recommended on GFWatchdog’s Purity Protocol Oats list, but the information he provides in this podcast on the purity protocol growing process is still accurate and relevant.)
Also be sure to read this article on shopping for safe gluten free products so you can identify labels indicating that a product is certified by a third party. Brands listed in this list compiled by the Gluten Free Watchdog sell or grow pure “gluten free” oats.
I offer certified gluten free, purity protocol oats in my store for my customers’ convenience. I thoroughly researched and trust these oats, and use them in my own kitchen. You can see them in the gfJules store link here.
If you can’t do any oats at all, check out my Easy Gluten Free Fruit Cobbler recipe for an oat-free version your family will love!
See recipe notes for making this delicious and super easy Gluten Free Fruit Crisp over a campfire on your next camping trip!
Easy Gluten Free Crisp Recipe
Easy Gluten Free Fruit Crisp
This easy skillet fruit crisp is delicious with any combination of fresh or frozen stone fruits, apples, pears or berries!
Ingredients
Fruit Filling
- 5-6 apples, peaches, pears, etc. (OR 32 ounces sliced, frozen peaches)
- ½ - 1 cup frozen cranberries or other berry of choice
- ¼ cup gfJules® Gluten Free All Purpose Flour
- ¼ cup coconut palm sugar OR brown sugar (reduce or eliminate if fruits are very sweet)
- 1 tsp. cinnamon
- ½ tsp. nutmeg
Crisp Topping
- 1 cup (135 gr) gfJules® Gluten-Free All Purpose Flour
- ¾ cup coconut palm sugar OR brown sugar (you may reduce for lower sugar)
- 1 cup Certified Gluten Free, Purity Protocol Oats
- 1 tsp. cinnamon
- ¼ tsp. sea salt
- ½ cup cold butter or vegan butter (e.g. Earth Balance® Buttery Sticks)
Instructions
- To bake in an oven, preheat to 400° F. To bake over campfire, make sure you have a nice hot fire with lots of coals at the ready! A lid for the pan is recommended, as well, although foil to cover the pan will certainly do.
- Prepare an cast iron skillet (or 8×8 or 9×13 baking dish for oven method) by oiling the bottom and sides lightly (a smaller pan will yield a thicker crisp and will need to bake longer).
- In a large bowl, stir to combine all filling ingredients. Set aside while preparing the topping.
- Combine all dry topping ingredients in a large bowl, then cut in the butter using a pastry cutter, two butter knives, your fingers, or an electric mixer or large food processor. The mixture should be like clumpy gravel in texture when the butter is incorporated. Don't over-work the mixture or the butter will start to get melty.
- Pour the fruit filling mixture onto the bottom of the prepared pan and sprinkle with the topping until covered evenly.
- Bake in the oven for approximately 30 minutes, or until the fruit is bubbling and the topping is lightly browned.
- To cook over a campfire, place a well-fitted cast iron lid on top of the pan (or cover with foil, crimped at the edges with a couple of holes poked to vent steam) and place on a rack over the open campfire. If using a lid, cover top of lid with hot coals and cook for approximately 20-30 minutes, checking often. If using foil, place over the campfire for 45-60 minutes until nicely browned.
- Serve warm as it is, or top with ice cream or non-dairy “ice creams”.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 295Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 166mgCarbohydrates 50gFiber 5gSugar 43gProtein 1g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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What size skillet do you use?
Hi Angela, I have a couple that I use — a 10 inch and a 12 inch. It really depends on the ratio of fruit: filling you prefer. Enjoy the recipe!
~jules
Hi, this recipe sounds delicious, however I cannot eat oats of any kind, even the gluten free. Is there anything I can use as a substitute for the gluten free oats in this recipe?
Hi Jean, why don’t you just use my gluten free fruit cobbler recipe instead (since oats are such a huge part of this crisp recipe). It’s the same basic fruit base and it’s really just as easy. I hope you love it!
~jules