Ingredients:
Filling

• 2 cups fresh blueberries
• 2 cups of fresh raspberries
• 2 tablespoons flour (Note: I used King Arthur Gluten Free flour)
• 1/4 cup sugar
• 2 tablespoons lemon juice
• Zest of 1 lemon

Crust

• 2 cup rolled oats (Note: I used gluten free rolled oats)
• 1/3 cup brown sugar
• 2 tablespoons flour (Note: I used King Arthur Gluten Free flour)
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup cold butter, cut into chunks

Instructions:

1. Mix filling ingredients together in a bowl and transfer them to an 8″ or 9″ cast iron skillet or 8” square baking dish or 9″ pie pan.
2. Mix together the dry ingredients. Add the butter, working it into the mixture until incorporated. Sprinkle over the berries and bake.
3. When topped, bake the crisp in a preheated 375°F oven for about 25 minutes, until the berries are bubbling and the topping has started to brown.

Serves about 9 people

Allergen information:

• This recipe is dairy free.
• This recipe is egg free.
• This recipe is gluten free.
• This recipe is nut free.

Nutrition Information:

Photographs: