Fruit Crisp - Gluten Free, Sugar Free
Serves: 6
  • For the topping:
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups rolled oats
  • 3/4 cup oat flour
  • 1/2 cup xylitol or palm sugar (also called coconut sugar)
  • 2 teaspoons cinnamon
  • For the filling:
  • 6 slightly rounded cups frozen blueberries, peaches, or cherries or a combination of your choice, Note: I use Costco's large, relatively inexpensive bags of organic fruit
  • 4 tablespoons xylitol or palm sugar (also called coconut sugar)
  • 2 tablespoons quick cooking tapioca
  1. Preheat oven to 350° with rack set in upper middle level.
  2. Melt the butter in a pot large enough to hold all the topping ingredients. Stir in all other topping ingredients and set aside.
  3. Put frozen fruit into an approximately 9"x11" baking pan. Add xylitol and tapioca and toss to mix. I use my hands. Don't worry if much of the tapioca falls to the bottom.
  4. Sprinkle topping over fruit and bake for about 1 hour or until fruit is bubbling and topping is lightly browned.
  5. This recipe works well doubled in a 9"x13" pyrex baking pan. The fruit will be higher and there will be more topping per bite. This is a very flexible and forgiving dessert and it will work out fine.
  6. This crisp maybe made a day in advance and kept covered and refrigerated. Reheat thoroughly at 350° before serving.
Recipe by Preheat to 350˚ at