Low-glycemic, gluten-free Fruit/Berry Crisp

 

                                                                                           Photo taken by Duncan Kidd

Need a quick dessert for dinner? This is a nice fall dessert that can be whipped up in minutes. Can use any fruit or berries you have on hand; or can be a combination of both as I show in the recipe below.

Berry and Fruit Crisp

Filling:

1 1/2 cup  peaches (fresh or frozen)

1 cup blueberries (fresh or frozen)

3-4 tablespoons sugar substitute

1/8 teaspoon pure stevia

1 tablespoon gluten-free flour

1/4 teaspoon cinnamon

1/8 teaspoon salt

Crumb topping:

2 tablespoons butter

2 tablespoons date sugar

1/2 cup quick oats

1/4 cup gluten-free flour

1 teaspoon sugar substitute

1.8 teaspoon salt

1/8 teaspoon pure stevia

Preheat oven to 350 degrees. In a medium mixing bowl, place fruit in bowl and set aside. In a small mixing bowl, combine all the dry ingredients and mix into the fruit mixture and place in large pie plate or small baking dish. Set aside. To make the crumb topping, blend dry ingredients. In a separate bowl combine dry ingredients and add softened butter to make crumbles. Evenly distribute crumb topping over fruit filling. Bake for approximately 50-60 minutes. Cover with parchment the last 15-20 minutes if topping is browning fast. Check filling to see if it has cooked through, tender and bubbly. It may not need a whole hour to bake.