There is some concern over whether oats are truly gluten free. If they are not good for your diet, try substituting rolled quinoa (quinoa is lighter in texture, so use 2 cups rolled quinoa). This recipe works equally well using 1 1/2 cups of just about any flour, such as all purpose white, spelt or whole wheat pastry. It is very foolproof and a great way to showcase summer fruits.
3 tbsp sugar
4 tsp Clabber Girl Corn Starch
Crisp layer:
1 1/2 cups rolled quick oats
Fruit layer:
1 1/2 cups gluten free flour, such as rice, buckwheat or a gluten free blend*
5 nectarines, about 2 1/2 lbs, sliced and pitted
2/3 cup granulated sugar
1 pint blackberries
1/2 tsp salt
2 tsp orange zest
10 tbsp butter, cold and cut into bits
Preheat the oven to 350° F. Toss the fruit in a bowl with the orange zest. Mix together the sugar and corn starch, stir into the fruit. Spread the fruit evenly in a 9 x 13 baking dish. Stir the rolled oats, flour, sugar and salt in a medium size bowl. Cut in 8 tablespoons (1 stick) of the butter using a pastry cutter or your fingertips. Toss the crumb mixture evenly over the fruit and dot with the remaining 2 tablespoons butter. Bake for about 45 minutes, until the topping is evenly browned and the fruit is bubbling towards the center of the pan. Serve warm. Makes about 12 servings *Be sure to use a gluten free flour blend, not a baking mix. A gluten free flour blend will not contain leavening, as no leavening is needed for this recipe.
3 tbsp sugar
4 tsp Clabber Girl Corn Starch
Crisp layer:
1 1/2 cups rolled quick oats
Fruit layer:
1 1/2 cups gluten free flour, such as rice, buckwheat or a gluten free blend*
5 nectarines, about 2 1/2 lbs, sliced and pitted
2/3 cup granulated sugar
1 pint blackberries
1/2 tsp salt
2 tsp orange zest
10 tbsp butter, cold and cut into bits
Preheat the oven to 350° F. Toss the fruit in a bowl with the orange zest. Mix together the sugar and corn starch, stir into the fruit. Spread the fruit evenly in a 9 x 13 baking dish. Stir the rolled oats, flour, sugar and salt in a medium size bowl. Cut in 8 tablespoons (1 stick) of the butter using a pastry cutter or your fingertips. Toss the crumb mixture evenly over the fruit and dot with the remaining 2 tablespoons butter. Bake for about 45 minutes, until the topping is evenly browned and the fruit is bubbling towards the center of the pan. Serve warm. Makes about 12 servings *Be sure to use a gluten free flour blend, not a baking mix. A gluten free flour blend will not contain leavening, as no leavening is needed for this recipe.