Fruit Crisp Recipe (With Gluten Free Option)



catering fort lauderdale personal chef


Filling Ingredients:
1 cup/125g all purpose/regular flour
4 pints/2 liters mixed berries
1 cup/192g granulated sugar
1 teaspoon/5ml cinnamon 
1 teaspoon5ml nutmeg
1/2 teaspoon/2ml vanilla extract

Topping Ingredients:
1/2 cup/85g toasted hazelnut nut
1 cup/124g granola 
1/2 cup/72g brown sugar
1 cup/125g flour 
1 cup/230g unsalted butter

Toss together filling ingredients.

Separately, in a food processor blend the topping ingredients together.

Place the filling ingredients in an ungreased baking dish. 

Add the blended topping mix on top of the filling.

Place in a preheated 350F/175C/Gas 4 oven for 30-40 minutes until golden brown.

Serve with fresh plain yogurt or Creme Fraiche.

** To make gluten free, use a standard gluten free flour mixture. **



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