Shopping farmers’ markets and roadside fruit and vegetable stands is one of my favorite things to do. In the spring, I love to couple rhubarb with strawberries and raspberries for a delightful (& super easy) gluten free oatmeal crisp!
Later in the summer, my combinations include peaches and pecans or mixed berries. In the winter, I love to use frozen tart cherries. Pretty much anything goes with this easy gluten free oatmeal crisp. I’d love to hear what combos you love, too!
Gluten free peach-blueberry oatmeal crisp
In the fall I switch gears to making apple concoctions (apple + cranberries is incredible!), and since I froze my early season raspberries, I can still combine the two for a fantastically festive fall dessert!
Pile on those fruits, as they cook down during baking — the more fruit, the merrier, right?
It’s good to know I’m not the only one thinking this way about using the bounty of fresh fruits available in the summer. In 2011 here in Maryland, our First Lady launched “Chop Chop Maryland” at the Government House, and my kids and I were honored to have been invited to attend.
The initiative, a state-wide effort to support the efforts of Michelle Obama’s “Let’s Move” campaign against childhood obesity, focuses on getting kids into the kitchen with fun, healthy and local foods. The state teamed up with Sally Sampson’s Chop Chop Magazine (“The Fun Cooking Magazine for Families”) to create this new initiative with monthly recipes featured online, at local non-profits and health organizations, and sent via text message.
Dr. Judith Palfrey, the head of the “Let’s Move” campaign, joined with my kids and others to make a local apple crisp as the first “Chop Chop Maryland” recipe. Although it wasn’t gluten-free (they used wheat flour and non-certified gluten free oats), it easily could have been, leading me to share my gluten free version then, and to reshare it now.
Whether you hit the farmer’s market, grow your own fruit, find frozen berries in your freezer, chop apples, or otherwise, you need to try this quick gluten free oatmeal crisp. It’s a real crowd pleaser and an easy way to get kids cooking with you in the kitchen as well!
This yummy peach, strawberry & blueberry crisp is topped with So Delicious’ Cocowhip topping!
Super easy, super fast and super friendly – a recipe you’ll want to keep in your dessert arsenal, for sure! To watch a video of just how easy it is to make a fruit crisp, check this out! Also, check this list for fruits that are Low FODMAP, if you’re interested, since the rest of this recipe’s ingredients comply with most Low FODMAP diets.
Prepare an 8×8 or 9×13 baking dish 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 or Buttery Sticks using a pastry cutter or an electric mixer or large food processor. The mixture should be like clumpy gravel in texture when the butter is incorporated.
If you mound the fruit and toppings as these are, wrap the outside of the pans with foil in case the juices overflow. The fruit will reduce as it cooks, so overfilling to some extent is a good idea.
Pour the fruit filling mixture onto the bottom of the prepared pan and sprinkle with the topping until covered evenly. Bake for approximately 30 minutes, or until the fruit is bubbling and the topping is lightly browned.
Serve warm as it is, or top with ice cream or non-dairy “ice creams”