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Blackberry and Raspberry Crisp
Rate Blackberry and Raspberry Crisp
Avg. rating 5 from 11 votes.
# of Servings: 12
Recipe Created By: Elyse Hahne
24 oz fresh or frozen blackberries
24 oz fresh or frozen raspberries
1 1/4 cups sweet rice flour
1 1/4 cups brown sugar
1 1/4 cups margarine, divided use
2 Tbsp margarine
1 1/2 tsp cinnamon
1 tsp salt
Preheat oven to 375 °F.
Grease 8x11 pan well. Place blackberries and raspberries in the pan. Cut up 1/4 cup margarine and place over the blackberries and raspberries.
In a small bowl, combine the sweet rice flour, brown sugar, cinnamon, and salt. Stir. Then add softened, almost melted, 1 cup margarine into mixture. Mix well and be sure that butter is combined with dry ingredients. Pour or scoop mixture over berries. Cut up the 2 remaining tablespoons of margarine and place on top of crisp mixture.
Bake in preheated oven for 40-45 minutes or until crisp is slightly browned.
This recipe works both with butter (if you do not have a milk allergy) or with margarine. I have not tried this recipe with any other flours but should work fine with all purpose flour if not avoiding wheat.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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