Last year when we found out one of our kids could no longer have gluten, egg and many other foods trying to find something they could eat and loved became a challenge. Thank goodness they could have oats. I started buying these certified gluten free oats and making Shauna Niequist’s blueberry crisp and everyone loved it.
Here we are a year later and I have come up with my own version that we make weekly.
Everyone in our family loves when I make it with mixed berries, but you could do blueberries, apples, peaches, anything you prefer. I have even used cherry pie filling and served it as a dessert (and everyone really loved that too).
Ingredients are simple:
1 1/2 Cups Oats (I use these)
1 /12 Cups of Berries
1 tsp. Cinnamon
4 T maple syrup
Mix dry ingredients well (I like to use a whisk) add syrup to dry ingredients, give it a stir.
Place frozen or fresh fruit in bottom in your pan. Pour crumbly mixture over berries.
Bake @ 350 for 30 – 45 minutes.
- You can add chopped nuts (I like to do almonds or walnuts) but the kids dont like the nuts unless I chop them tiny small.
- I do add flax seeds to the oat mixture and they don’t notice.
- It’s yummy as a breakfast or dessert. If serving it as a dessert it is great with ice cream!