Blueberry and Strawberry Crisp (before the summer ends!)

I'm one of those people who actually prefers frozen blueberries and strawberries over fresh. That is, unless it's the peak of summer and berry season.  Sadly, that time is coming to an end, but I made sure to take advantage of the delicious fresh and sweet berries one last time before fall approaches.  I saw this great recipe on Grace's blog a few weeks ago and made it literally the next day.  It was just as amazing as I had imagined.  Maybe even better, actually.  The recipe called for "flour" so I used my favorite oat flour, which is both low FODMAPs and gluten free.  You could also use brown rice or rice flour (as noted below).

Blueberry and Strawberry Crisp

Source

Makes: 6 servings

Ingredients

For the Filling
4 cups blueberries
2 cups strawberries
1/4 cup brown sugar (use an non-caloric version if you are watching sugar intake)
1/4 cup flour **
1 Tbsp. fresh lemon juice
Zest of one lemon
1/2 tsp. cinnamon
Dash of salt

For the Crisp Topping
3/4 cup old fashioned rolled oats
2/3 cup light brown sugar
3/4 cup flour **
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. salt
5 Tbsp. chilled, unsalted butter cut into small pieces
1/2 cup sliced almonds **

**NOTE:  If you are following a low FODMAPs diet keep in mind that almonds are not low FODMAPs at amounts of >10 almonds. This recipe should be fine since you will not be getting that many almonds.  Also, use a wheat/barley-free flour such as oat flour, rice flour or brown rice flour (I used oat flour and it was perfect).  These flours are also gluten free.

Directions

1. Preheat oven to 375 degrees F.

2.  Prepare the filling by combining all filling ingredients in a bowl and tossing to blend well.  Transfer to a 9-ince glass pie dish (or use a small casserole dish like I did!)

3.  Prepare the crisp by combining the oats, sugar, flour, spices and salt in a medium bowl.  Add butter and rub in with fingertips (or use a fork) until moist clumps form.  Stir in almonds.  Sprinkle evenly over berry mixture.  

4.  Place pie dish on a baking sheet and bake until berries are bubbling and topping is golden brown, 45-55 minutes.  Let stand 15 minutes.  Serve warm or at room temperature (add vanilla ice cream or fro yo on top if you wish, but to be honest it doesn't even need that!).

Estimated Nutrition Facts for 1/6th of recipes

Source: CalorieCount.com

Nutrition Highlights:  Good source of iron, excellent source of fiber and vitamin C

I will be honest, I was so eager to eat this that I dove right in and burnt my mouth.  Don't do that.  It wasn't smart.  But it smelled so good and I just couldn't wait!  What will be my go-to fruit now that summer is ending?? Bananas? Kiwis? Oranges? All of the above. And, of course, my frozen berries, which I just can't seem to get enough of.

Soon we will be in the midst of fall and I may even use butternut squash to "squash" my sweet tooth.  Last year I made several sweets with butternut squash, which you can find on the right side of my blog.  This year I need to get more creative.....any ideas for me? Butternut squash icing? Butternut squash crumble?? Why not?!  First I've got some great pumpkin recipes to prepare, because, after all, that's my first fall true love.

QUESTION:  Which fall food are you most looking forward to this year?

So we are half way through the week, and this Saturday is the first OSU BUCKEYE FOOTBALL game! In honor of the Buckeyes I will be posting some buckeye protein pancakes. Get excited.

Thanks for reading!

The Candid Rd