Gluten Free Tiple Berry Crisp

• Filling:
• 1-1/3 cups frozen blueberries
• 1-1/3 cups frozen blackberries
• 1-1/3 cups frozen raspberries
• 2 Tablespoons sugar
• 1 tablespoon corn starch
• 1/2 teaspoon cinnamon
• 1/2 cup water
• 1 tablespoon lemon juice
• Topping:
• 1/2 cup butter softened
• 1 cup loosely packed brown sugar
• 1 cup gluten free quick oats
• 1/3 cup gf flour blend
• 1/2 teaspoon cinnamon

1. Preheat oven to 350u0b0F.
2. Filling:
3. Mix berries, sugar, cinnamon and corn starch in a large bowl.
4. Add water and lemon juice. Pour mixture into a 8-inch square baking dish.
5. Topping:
6. Combine butter, brown sugar, quick oats, gf flour and cinnamon
7. in a medium sized bowl with a pastry blend er until butter is in small pieces. Sprinkle over top of berries.
8. Bake for 45 minutes until fruit is bubbly and topping is browned. Serve warm or at room temperature. Delicious with a scoop of vanilla ice cream.

filling, frozen blueberries, frozen blackberries, frozen raspberries, sugar, corn starch, cinnamon, water, lemon juice, topping, butter, brown sugar, oats, flour blend, cinnamon

Taken from www.epicurious.com/recipes/member/views/gluten-free-tiple-berry-crisp-51119101 (may not work)