04 July 2010

Berry Crisp

Happy fourth of July!

Here's a recipe I adapted from the latest Weight Watcher's weekly handout.

2 cups blueberries
2 cups raspberries
extra berries for top
3/4 cup Jules' gluten free all purpose flour
2/3 cup brown sugar
1 stick unsalted butter
pinch salt

Rinse berries and drain, place in bowl.  Mix sugar and flour, then sprinkle 3 T of the mixture over the berries.  Put berries into an 8" square pan.  Melt butter and mix with flour and sugar.  Dot on top of berries.  Bake in preheated oven (350°) for 35-40 minutes.  Remove from oven and sprinkle fresh reserved berries on top.  Serves 8.  Serve with ice cream or whipped cream.

My topping did not brown as much as the WW one in their picture.  It may have been due to the gluten free flour.  Looks really good.  Can't wait to try it.  The WW version is 4 points (without the extra berries and the ice cream).

Have a happy holiday and stay gluten free...it's hard but it's worth it.

ps:  it tasted as good as it looked!
Karen, herself