Wash and cut the fruit so they are in pieces that are similar sizes. Since I used blueberries and strawberries, I only cut the strawberries and cut them so they were just a little bigger than my blueberries.
Place the berries in a large bowl and toss with the sugar, lemon juice, and cornstarch.
Pour the berries into the prepared baking dish and spread evenly.
In a medium bowl, whisk together the gluten free flour, gluten free oats, brown sugar, salt, and cinnamon.
Add the cold butter, and cut it into the dry mixture until it resembles coarse breadcrumbs, with no pieces of butter larger than a pea.
Evenly sprinkle the crumb topping on the fruit, and bake in the preheated oven until the berries are bubbling, and the topping is golden.
Serve warm, with a scoop of ice cream.
*You can use frozen berries or fruit if you’d like. You may need to cook your fruit crisp an extra 10-15 minutes to compensate for the frozen fruit.
You can use any combination of fruit and berries you’d like in this recipe. Raspberry & Blackberry, Pear & Blackberry, Raspberry & Peach, or Apple with a little extra cinnamon and a dash of nutmeg.
**If you can’t tolerate cornstarch, you can substitute arrowroot starch, tapioca starch, or potato starch.
***Vegan Butter (like Earth Balance or Melt) work great in this recipe. Use a vegan or dairy free butter to make this recipe dairy free and vegan.