I recently made a gluten free fruit crisp. I don’t usually eat a lot of desserts but on this wheat free diet I’ve fixed several. My reasoning is that I don’t want to start feeling DEPRIVED. That’s often/usually a death knell for new ways of eating or living. Although the results so far have been so fantastic that I doubt there’s any chance of quitting. But still …
The Original Gluten Free Fruit Crisp Recipe
1 cup gluten free oats
1/2 cup chopped raw pecans (see below)
1/2 cup almond meal (see below)
1/4 olive oil (see below)
1/4 cup pure maple syrup
1/2 teaspoon salt – omit next time
3 envelopes stevia
4 cups of fruit
That was the original recipe but I made some changes.
My Version of the Gluten Free Fruit Crisp Recipe
#1. The cup of oats was no problem.
#2. Instead of using the pecans and almonds, I used a cup of filberts because that’s what I had on hand.
I ground them in my trusty coffee grinder.
I purposely left some chunks because I like chunks. :-) I always choose ‘chunky’ nut butters over ‘creamy’.
#3. I mixed the remaining ingredients together, except that I used 1/4 cup butter, instead of olive oil. I really LOVE olive oil – but not in desserts.
#4. I poured the four cups of fruit in an 8 x 8 baking pan. I used a mixture of strawberries, blueberries, pineapple, peaches and mangos. Then I covered it with the oatmeal-filbert topping. The fruit was still frozen.
#5. Bake at 350 degrees for approximately 40 minutes, depending on the heat of your oven.
And here’s the finished product …
On the left is the fruit crisp without a topping, and on the right, it’s covered with a favorite topping. It’s just plain yogurt, some agave nectar to taste and almond extract. You can substitute brown sugar for the agave nectar and it’s delicious either way, if you’re a yogurt fan.
What I Would Change In This Fruit Crisp Recipe
I thought I would enjoy the mixture of different fruits, but actually I prefer all one kind. The next time I make this, I will use all blueberries. It will be good with cherries, apples or cranberries, too. Also, I will try different nuts.