Print This Recipe Written by Chacha on Jul 2nd, 2017 in Black rasberry, Blueberry, Gluten-Free, Gluten-free flour blend, Lemon, Oats, Red rasberry, Strawberry, Vanilla | No Comments

Servings: 6 to 8



  • 1 pint fresh blueberries
  • 1 cup fresh red raspberries
  • 1 cup fresh black raspberries
  • 1 pound fresh strawberries, halved, or quartered if large
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 lemons, zested
  • 3 tablespoons freshly squeezed lemon juice
  • Vanilla ice cream, for serving


  • 1 cup gluten-free flour blend (I highly recommend America’s Test Kitchen gluten-free flour blend), recipe follows
  • 3/4 cup granulated sugar
  • ½ cup old-fashioned oats
  • 1/4 cup brown sugar, firmly packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 stick unsalted butter, at room temperature

America’s Test Kitchen Gluten-Free Flour Blend:

  • 4 ½ cups plus 1/3 cup White rice flour
  • 1 2/3 cups brown rice flour
  • 1 1/3 cups potato Starch
  • ¾ cup tapioca starch
  • 3 tablespoons instant nonfat dry milk powder

Special equipment:

  • Stand mixer with a paddle attachment
  • 9 by 13-inch baking dish


To mix gluten-free flour blend: In a large bowl, gently whisk all ingredients together until well combined. (Note: Take your time and make sure it all gets turned over well.) Then sift the flour blend. To ensure freshness, transfer blend to an airtight container. Refrigerate for up to 3 months.

Preheat the oven to 350 degrees F.

Lightly grease the baking dish. Set aside.

For the filling: In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Pour the fruit mixture into the prepared dish. Set aside.

For the topping: Combine the flour, granulated sugar, brown sugar, oats, cinnamon, nutmeg, vanilla and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Distribute the topping evenly over the berries, covering the fruit completely. Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned.

Serve warm or at room temperature with vanilla ice cream.

Comments are closed.