Gluten Free Triple Berry Crisp

In the Sunday coupon section of the newspaper I found a picture for Triple Berry Crisp along with the website www.bakeforthecure.com Needing little more encouragement than the grumble in my tummy I headed for my computer. Much to my delight I had all of the ingredients and I set to work on this amazing dessert. I won't be surprised if this finds it's way onto the Thanksgiving table...it's as good as or better than a berry pie and it's so much easier to make. I followed the recipe pretty closely, substituting gluten free when applicable. I also omitted the almond extract and some sugar called for because my berries were sweet and delicious on there own. Here's how I made it:

Gluten Free Triple Berry Crisp

Filling:

1-1/3 cups frozen blueberries 1-1/3 cups frozen blackberries 1-1/3 cups frozen raspberries 2 Tablespoons sugar 1 tablespoon corn starch 1/2 teaspoon cinnamon 1/2 cup water 1 tablespoon lemon juice Topping: 1/2 cup butter softened 1 cup loosely packed brown sugar 1 cup gluten free quick oats 1/3 cup gf flour blend 1/2 teaspoon cinnamon

Directions

Preheat oven to 350°F. Filling: Mix berries, sugar, cinnamon and corn starch in a large bowl. Add water and lemon juice. Pour mixture into a 8-inch square baking dish. Topping: Combine butter, brown sugar, quick oats, gf flour and cinnamon in a medium sized bowl with a pastry blend er until butter is in small pieces. Sprinkle over top of berries. Bake for 45 minutes until fruit is bubbly and topping is browned. Serve warm or at room temperature. Delicious with a scoop of vanilla ice cream.