Among Friends Trish the Dish Any Kind of Fruit Crisp Mix Gluten Free Description
- For the People You Love™
- Free of the Bad Stuff™
- Hand-crafted Baking Mixes
- All Natural Whole Grains that Nourish and Delight™
- 14g of Whole Grains Per Serving
Blueberries at the beach
This recipe honors my friend Trish, the best baker I know. Her treats are delectable and her taste buds finely honed after years of dining with her gourmet husband, Steve. (He’s the sort who can taste a hint of pear or anise in wine.) I’ve made crisp for years but this particular version came about while on vacation with Trish and her gang at Lake Michigan. One gorgeous Sunday we picked buckets of blueberries. When we returned to the cottage, I wanted to make crisp. Then I realized we had scant flour but lots of oatmeal. Too lazy to leave the beach, I improvised. We’ve never gone back.
Preheat oven to 350°. In a 9 x 13 baking dish, place 6 to 8 cups of fruit. This works with any kind of fruit-fresh or frozen. (Fresh apples are great with frozen raspberries.) Just as in pie-making, ripe berries may require thickening; adding up to 3 Tbsp gluten-free flour or instant tapioca will help soak up extra juices. Empty crisp mix into a bowl. Add vanilla and 5-8 Tbsp butter. Mix until crumbly and sprinkle over fruit. Turbinado sugar on top is yummy, too. Bake until fruit bubbles and topping crisps, about 35-40 minutes.
Gluten and GMOs.
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