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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
Gluten-free baking flour (see note below)
Gluten-free rolled oats (see note below)
What You’ll Need
Ground cinnamon (optional)
Makes 6 servings
20 minutes active
50 minutes total
Preheat the oven to 375°F. Grease a cast-iron skillet (about 10 inches) or square baking dish (about 8 inches) with butter.
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.
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.
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.
Scoop the crisp into bowls and serve warm.
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.