A GF Crisp Topping Made with Pumpkin Flour
I am a sucker for crisp toppings. It’s hard to beat butter and brown sugar with oats thrown in for crunch. We received a bag of pumpkin seed flour from Oliver Farm and were inspired to incorporate it into a crisp topping along with GF oats. Along with the other classic ingredients this makes a great GF alternative to the traditional crisp topping that uses wheat flour. As with most of my crisps, I find that the topping is so sugary but the fruit filling can be left pristine. You will be thrilled with how quickly this gluten-free fruit crisp comes together. For another recipe featuring this GF flour try the Pumpkin Pecan Quick Bread.
I used a combination of raspberries, blueberries and apples because that’s what I had around. You can choose other fruit; just make sure it measures about 9 cups total.
- 3, 6-ounce packages of fresh or frozen raspberries
- 4 apples, peeled, cored and thinly sliced
- 1½ cups firmly packed light brown sugar
- 1 ¼ cups rolled oats (GF and not quick or instant)
- 1 cup pumpkin seed flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, melted
- ¼ cup pepitas (pumpkin seeds), optional
- Preheat oven to 375°F. Coat a shallow 3-quart gratin dish with nonstick spray.
- Toss fruit in prepared dish.
- In a medium sized mixing bowl, combine brown sugar, oats, pumpkin seed flour, cinnamon and salt. Stir in melted butter until combined. Scatter topping evenly over fruit. Sprinkle pepitas over the top, if using.
- Bake for about 40 to 50 minutes or until topping is golden and fruit is bubbling around edges. Let sit for 10 minutes before serving. It may be served at room temperature, or re-warmed after cooling. Best eaten the day it is made.
- Melt the butter in a large bowl in the microwave and then stir all the other topping ingredients into the butter – one bowl, easy cleanup.