Gluten Free Berry Crisp | Butter Nutrition (2024)

Ingredients

Filling

• 4 cups fresh blackberries (rinsed and drained)
• 1 cup fresh blueberries (rinsed and drained)
• ½cup + 2 tablespoons light brown sugar, lightly packed
• 2 tablespoons sweet rice flour(do not use regular rice flour)
• ½ tablespoon crème de cassis liqueur (liqueur made from blackcurrants)
• 1 teaspoon vanilla extract

Topping

• ½cup sweet rice flour (do not use regular rice flour)
• ½cup Pam's Baking mix
• ¼ cup + 1 tablespooncup organic granulated sugar
• ¼ cup + 1 tablespoon light brown sugar, lightly packed
• ¼teaspoon kosher salt
• ½ teaspoon cinnamon
• 5 tablespoons cold salted butter, cubed

Garnish

• Vanilla ice cream

Instructions

1. Preheat your oven to 350 degrees.
2. Combine 4 cups of rinsed blackberries and 1 cup of blueberries in a large mixing bowl.
3. Add the brown sugar, sweet rice flour, vanilla extract, cassis and mix well to complete the filling.
4. Place the filling in 6-8 small ramekinsor a medium-sized shallow baking dish.
5. Make the topping by combining the rice flour, baking mix, white sugar, brown sugar, cinnamon, and salt in a bowl.
6. Cut the cold butter into several pieces and add it to the topping mixture.
7. Using your hands, break the butter up into small pieces until it is fully incorporated with the topping and the mixture had as crumblytexture.
8. Add the topping to the crisp. Use as much or as little to your liking (I usually have a little bit leftover, but you may prefer more).
9. Bake at 350 degrees for about 45-55 minutes, remembering to put a baking pan beneath your crisp to catch the berry filling drippage.
10. Serve warm or room temperature with vanilla ice cream.