Breakfast Fruit Crisp {gluten, dairy and egg-free}
Fruit - Choose your fruit:
- For peach crisp, you'll need 2 (16 oz) cans sliced peaches in juice or fresh peaches.
- For an easy berry crisp, use a 20 oz bag of frozen mixed berries.
Topping -
1 cup gluten-free oats
1/2 cup gluten-free flour (sorghum flour or buckwheat)
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup chopped walnuts
1/3 cup oil (coconut, safflower, or similar)
Step 1- If using peaches, open and drain 2 cans of sliced peaches. Pour drained peaches into baking dish (9 inch round casserole dish or an 8 inch square baking dish work great) and cut into bite-size pieces. If using berries, pour berries into baking dish and sprinkle with a little bit of sugar or agave nectar; then mix. (Berries tend to be tart after baking so they need a little sweetness added.)
Step 2- In large bowl, whisk together dry ingredients for the topping: oats, flour, sugar, cinnamon, and nuts. Add oil and mix into dry ingredients.
Step 3 – Sprinkle topping over fruit, spreading evenly.
Step 4 – Bake at 375 for about 35-40 minutes.
This recipe is being shared at Allergy Free Wednesday, Healthy 2day Wednesday, What's Cooking Wednesday, Gluten Free Wednesday, Cast Party Wednesday, Real Food Wednesday, Thriving of Thursday, Full Plate Thursday, Life as Mom Fall Favorites, Delightfully Inspiring Thursday, Frugal Food Thursday, Lifeology Potluck Party, Gluten Free Friday, Foodtastic Friday, Friday's Favorites, Fresh Bites Friday, Foodie Friday
This recipe is being shared at Allergy Free Wednesday, Healthy 2day Wednesday, What's Cooking Wednesday, Gluten Free Wednesday, Cast Party Wednesday, Real Food Wednesday, Thriving of Thursday, Full Plate Thursday, Life as Mom Fall Favorites, Delightfully Inspiring Thursday, Frugal Food Thursday, Lifeology Potluck Party, Gluten Free Friday, Foodtastic Friday, Friday's Favorites, Fresh Bites Friday, Foodie Friday
What a healthy breakfast dish. I love oat and peaches. Thanks for sharing this on foodie friday.
ReplyDeleteLooks super yummy! Thanks for linking up with Frugal Food Thursday at Frugal Follies!
ReplyDeleteWhat a great breakfast, we would just love this dish. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen
Yum, I love crisp for breakfast. Thanks for linking up to Healthy 2Day Wednesday!
ReplyDeleteThis looks awesome! I love crisp! Thanks for linking up at our Gluten Free Fridays party! We had some fabulous entries this week! Our gluten free blogger directory is growing too! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Cindy from vegetarianmamma.com
ReplyDeleteThis is my kind of dessert-comfort food ;)
ReplyDeleteYum!
Thanks for sharing it at the last Potluck Party. xoxo Ella
Just one problem... Your ingredients list states 1/3 cup oil but in your instructions you state to melt butter and mix into dry ingredients. So for dairy free use the oil and if not use butter?
ReplyDeleteThank you for pointing that out. When I first started making this I was using dairy-free butter but wanted to switch to more natural ingredients so I now use oil. I've corrected the error in the instructions. Thank you!
DeleteIs there anything that could be used in place of the oats for these type of recipes. DD can not have oats of any kind. Thanks for any ideas!!!
ReplyDeleteI haven't personally tried this, but it might work to use quinoa flakes. If you try it, let us know how it turns out. I'm sure there are others who could benefit from an oat alternative.
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