MARION BERRY CRISP (wheat-free)
adapted from Mixed Berry Crisp Recipe at Epicurious.com
I think any kind of fruit would work in this recipe.
9 cups of frozen marion berries (I'm sure you could use fresh, but I used frozen)
~ 1/3-1/2 cup agave or maple syrup
1.5 tablespoon fresh lemon juice
2/3 cup oat flour (or 2T corn starch)
3/4 cup oat flour (or other alt flour)
3/4 cup almond meal
3/4 cup old-fashioned oats
3/4 cup granola
1.5 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup maple syrup
1 cube of chilled unsalted butter, diced
Preheat oven to 375°F.
Combine berries, agave or maple syrup, flour and lemon juice in large bowl. Toss to blend well. Transfer berry mixture to 9x13 inch pyrex pan.
Combine all dry ingredients and mix thoroughly. Add maple syrup and mix. Add butter; use a pastry cutter or simply use your hands to mix in the butter until topping holds together in moist clumps. Distribute over berry mixture.
Bake until berry mixture bubbles and topping is golden brown, about 1 hour. Mine looked a bit dry while cooking but the result was quite good.
This is one I made with just oats and flour (no granola). I think it's better with granola.
Let stand for some time. Serve warm or at room temperature with ice-cream, whipped cream or plain.