Gluten-Free Fruit Crisp

This fruit crisp is made using all gluten-free ingredients and used frozen fruit! It's sweet, juicy, and has the perfect crumble topping!

Course Dessert

Cuisine American

Diet Low Calorie

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 218kcal

Author Jillian Schneider

Equipment

9 x 13 inch baking dish or pie dish

Ingredients

4 cups frozen fruit (your choice) not thawed
2 tbsp cornstarch
2 tbsp lemon juice the juice from half a lemon
1 cup gluten free oats
¼ cup pecans or walnuts chopped
½ cup almond flour
½ cup light brown sugar
½ cup oil
½ cup pure maple syrup
¾ tbsp ground cinnamon
½ tsp kosher salt

Instructions

Preheat the oven to 350 degrees. In a medium-sized mixing bowl, combine fruit with cornstarch and lemon juice until well combined.
Spread in a 9 x 13-inch baking dish, pie dish, or ramekins if making for one or two. This is where you can choose the dish to your liking and who you plan on serving to.
Then, combine oats, nuts, flour, sugar, oil, cinnamon, and salt in a small mixing bowl until well combined. Spread evenly over the fruit.
Finally, bake until the fruit is tender and the topping is browned; 40 to 45 minutes. Let cool for 10 minutes before serving! You can store this in an airtight container in the fridge for up to 5 days. This can also be delicious for breakfast served over some coconut milk yogurt or plain Greek yogurt.

Notes

How can my kids help? Have your kids help you measure out all the ingredients into the mixing bowls.

Store in an airtight container in the fridge for up to 5 days or place in the freezer for up to 6 months.

To make this ahead of time, follow all steps up until baking. Then cover with an airtight lid and store in the fridge for up to 5 days or freezer for up to 6 months.

Nutrition