Black Raspberry Crisp {Gluten Free}

Donuts are to bagels what cupcakes are to muffins, or what store bought is to homemade- sugary and overrated versus wholesome and even healthy.

I propose another lovely switch for gluten free people: crisp in exchange for pie. Pies are already too time-consuming for me my mom to make, and it only gets worse when you add gluten-free dough! It sticks to everything but itself! It won’t hold its shape. Crisps are quick and obedient by comparison.

Filling:

5 cups black raspberries

½ cup sugar

¼ cup potato starch

½ teaspoon cinnamon

dash of cloves

Combine and dump in a greased 8 by 8 pan. We use coconut oil for grease.

Topping:

½ cup each of oats*, 

sugar, and Pamela’s Artisan Flour Blend

1 teaspoon of cinnamon

6 tablespoons butter or coconut oil
*I am not celiac, and I am able to eat oats that are processed in a facility that also handles wheat. Oats themselves are gluten free, so sensitive celiacs can buy more expensive certified gluten free oats if they want.

Directions:

Combine topping and place on top.

Bake at 350 degrees for 30 minutes. Serve warm with vanilla ice cream melted over the top!

What are your food substitutions? For some people, rice or pasta is to quinoa, what carbs are to protein; replaced. For me, ketchup is to mustard. Yes, I switched sugary tomato jam with sugar-free, zero calorie mustard. And speaking of substitutions, you can sub the raspberries for some other fruit like apples or rhubarb.


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