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Dump a bounty of berries into this easy crisp, the quintessential summer treat. The filling tosses together quickly, and it’s a breeze to top with a simple rolled-oat crumble topping.
What You Get
Strawberries
Blackberries
Blueberries
Gluten-free baking flour (see note below)
Gluten-free rolled oats (see note below)
Brown sugar
What You’ll Need
Butter
Sugar
Salt
Ground cinnamon (optional)
Makes 6 servings
20 minutes active
50 minutes total
Step 1
Preheat the oven to 375°F. Grease a cast-iron skillet (about 10 inches) or square baking dish (about 8 inches) with butter.
Step 2
Hull and slice the strawberries. In a large bowl, combine the strawberries, blackberries, and blueberries. Sprinkle with ¼ cup white sugar, 2 tablespoons gluten-free flour, and ¼ teaspoon salt and toss to coat. Pour the berry mixture into the prepared pan.
Step 3
In a large bowl, add 1 cup gluten-free baking flour, 1 cup rolled oats, ¾ cup firmly packed brown sugar, 1 teaspoon cinnamon, if using, and ½ teaspoon salt and stir to combine. Drizzle with ½ cup melted butter and stir to coat. Sprinkle the oat topping evenly over the berries in the pan.
Step 4
Transfer the pan to the oven and bake until the oat topping is crispy and the filling is bubbling around the edges, 30 to 35 minutes.
Step 5
Scoop the crisp into bowls and serve warm.
Contains: soy.
Allergen note: This meal kit was made with ingredients that do not contain wheat, but it was made in a facility that also processes wheat.