Fruit Crisp

Inspired by https://www.onelovelylife.com/gluten-free-berry-crisp/

It works well gluten-free for sure, likely works fine with vegan butter substitute.

Filling

Berry Option

• 1 pint blueberries
• 2 6 oz pkgs blackberries
• 1 6 oz pkg raspberries

Other Fruit

• About 550 grams of bite-sized chopped fruit (I did apple and pear mix tonight, but I will try plum soon!)
• a couple of generous shakes of cinnamon (optional)

Plus

• 1 Tblsp Lemon Juice
• 1/3 c sugar
• 3 Tblsp cornstarch

Topping

• 3/4 cup brown sugar
• 1/2 cup flour or gluten-free alternative
• 3/4 cup oats
• 1/2 tsp vanilla
• 1/4 tsp salt
• 6 Tbsp. butter or vegan butter, softened

Makes one 11 x 7 pan.

In a medium-to-large bowl, mix the filling ingredients. Spread them in the pan. It should be thickly covered in fruit.

in the same bowl, combine brown sugar, oats, flour, vanilla, and salt. Use a pastry cutter to mix in the softened butter. There will still be dry spots, but not that many if your fruit got the bowl gooey, and it will taste great anyway.

Use a measuring cup to spread topping over the pan. It should fully cover the filling.

Put the pan on a cookie sheet in case it boils over. (I have trust issues.)

Bake at 350 for 40 minutes.