Mixed Berry Crisp

• 6 cups mixed berries
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup light agave nectar
• 2 tablespoons cornstarch
• 1/2 cup plus 2 tablespoons sweet rice flour
• 1/2 cup plus 2 tablespoons Basic Gluten-Free Flour Mix (page 19)
• 1/4 teaspoon xanthan gum
• 1 teaspoon double-acting baking powder
• Pinch of salt
• 3/4 cup palm sugar, maple sugar, Sucanat, or firmly packed brown sugar
• 1 cup gluten-free old-fashioned oats or quinoa flakes
• 1/2 cup dairy-free, soy-free vegetable shortening

1. Preheat the oven to 350F.
2. Gently toss the berries with the lemon juice and agave nectar.
3. Sprinkle with the cornstarch and toss to coat evenly.
4. Grease an 11 by 7-inch or 8 by 8-inch baking dish.
5. Transfer the berries to the baking dish, using a rubber spatula to scrape out all the agave/lemon juice.
6. Whisk together the flours, xanthan gum, baking powder, salt, and palm sugar.
7. Add the oats and combine.
8. Melt the shortening (30 to 60 seconds in the microwave does it).
9. Add it to the dry ingredients, a little at a time, tossing between each addition.
10. Mix until you have a large crumb.
11. Sprinkle evenly over the berries.
12. Bake in the center of the oven for 30 minutes.
13. Decrease the temperature to 325F and bake for 20 minutes longer, or until the top is golden brown and the fruit is bubbling up around the sides.
14. Let cool to room temperature before serving.

mixed berries, freshly squeezed lemon juice, light agave, cornstarch, sweet rice flour, flour, xanthan gum, doubleacting baking powder, salt, palm sugar, oats, vegetable shortening

Taken from www.epicurious.com/recipes/food/views/mixed-berry-crisp-379100 (may not work)