How to Make a Gluten-free Seasonal Fruit Crisp

Gluten-Free Cooking is not as how hard as you think it is......
All you need is to think outside the box and your will succeed in making all your meals gluten-free without feeling deprived.

Difficulty: Easy

Instructions

Things You'll Need:

• Seasonal Fruit
• Gluten-free Oats
• Sorghum Blend
• Butter or alternative
• Sugar and Salt
• Maple Syrup
• Nuts
• Vanilla Extract
• Lemon
• Cinnamon
• Pie Tin

1. Preheat oven to 375F. Generously grease your pie tin.
   Prepare the crisp topping: In a small bowl blend until crumbly, 1 cup oats, 1/4 cup sorghum blend, 1/4 cup chopped nuts, 2 tablespoons maple syrup, 2 tablespoons butter, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and 1/4 teaspoon salt.

2. Making the filling: In baking tin stir together 2 pounds of seasonal fruit ( ie any stone fruit and berry combination or assorted berries),1/4 cup sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1/4 teaspoon salt, zest of a lemon and juice of half a lemon. Dot filling with 1 tablespoon of butter.

3. Top your filling with crisp topping making sure it covers all the fruit. Spray topping with non stick spray and cover with aluminum foil. Place on rack in middle of the oven. Bake 25 minutes, turn tin clockwise and remove foil. Bake another 25 minutes until topping is golden brown. Cool crisp and serve slightly warm.

Tips & Warnings

• Gluten-free rolled oats and Sorghum blend are available at www.bobsredmill.com and or any supermarket that carries Bobs Red Mill products.