Black and Blue Crisp–modified for GF, nut free, soy free from Lonny Magazine

Baking and Posting on a sunny afternoon before heading out to begin the 2014 Gardening Season!

Baking and Breakfasts

Base:
2 c. blueberries
1 c. blackberries
2 T. sugar
2 T. organic gluten-free lemon juice (or juice and zest of one lemon)

Topping:
1/2 c. Premium Gold Flax and Whole Grain GF flour
1/4 c. brown rice flour
1 c. organic gf brown sugar
1.5 c. rolled oats (use certified gluten-free, and/or consult physician)
6 T. unsalted organic butter

–original source

Mix base ingredients in 9-inch square baking dish. Let sit.
Put topping items into food processor and pulse till small crumbs OR use pastry blender and then fingers in a medium to large bowl.
Sprinkle topping evenly over the base, yes use all of it.
Bake 375 for 40-45 minutes.

I halved this and used the smaller rectangle orange dish.
The original recipe is for blueberry. The first time I made it I used half a batch and had fresh blackberry only.
The second batch I used the…

View original post 17 more words

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2 thoughts on “Black and Blue Crisp–modified for GF, nut free, soy free from Lonny Magazine

  1. This sounds yummy. I keep meaning to mention that we have not been able to find my husband’s gluten-free bread recipe. 😦 I finally found all of my cookbooks, but there is a box of recipes missing. Well, maybe not missing. We still have a lot of boxes to sort through if/when we ever finish the renovations around here.

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