Friday, March 9, 2012

Strawberry Blueberry Bake


This is a yummy treat that is so quick and easy to whip up. We made it this afternoon, and it literally took minutes. Plus anything fruity and warm to melt ice cream over is always a crowd pleaser.
We made this today because we are having a group of people over for dinner from our church. Tonight we are also having gluten-free meatballs  with brown rice pasta and spinach artichoke dip.

4 cups fresh strawberries hulled and halved
2 cup frozen or fresh blueberries
(or several cups of berry mix of your choice)
1/2 cup sugar
3-4 Tbsp corn starch

1/4 cup gluten free all purpose flour
1 cup gluten free oats
1/2 cup brown sugar
1/2 cup butter - cubed
2 tbsp cinnamon
1 cup sliced almonds (optional)
your favorite ice cream for topping

Mix together the first 4 ingredients in a mixing bowl. Anything that starts out looking like this is bound to be good.

Next Mix together the flour, oats, brown sugar, butter, and cinnamon in a bowl. Use a fork or pastry cutter to cut in the butter. The butter can still be in small chunks.
Sprinkle topping over the fruit mixture in a baking dish.
Bake for 40 minutes at 350 or until bubbly and brown on top.
Remove from oven and let cool slightly before serving in individual dishes with ice cream on top.  Enjoy!

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