At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

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Monday, April 30, 2012

Mixed Berry Crisp (Fish, Soy, Nut and Egg-Free)

I originally got this recipe from as submitted by Polly Giebler under the title "Triple Berry Crisp". I modified it to be used with frozen berries and made a few things flexible, but otherwise, it is as I found it. :) This is great for those days you want something sweet that won't make you feel like you totally blew your diet since it's made with fruit. :) I hope you enjoy it!
Please note that this recipe is only soy-free if you use all soy-free ingredients, and it is fish, nut and egg-free.

Mixed Berry Crisp
2 bags (12 oz. each) of frozen mixed berries
4 1/2 Cups total of any of the following:
fresh blackberries, fresh raspberries, fresh blueberries, fresh strawberries

4 Tablespoons white sugar

2 Cups soy-free flour

2 Cups quick cooking or old fashioned oats

1 1/2 Cups packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg (optional)

1 1/2 to 3 sticks salted, full-fat butter

1. Preheat oven to 350oF.
2. In a large bowl, gently toss together the berries and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon and nutmeg (if using).
4. Cut butter into flour mixture until crumbly.
5. Press half of the flour mixture into the bottom of a 9x13 pan, cover with berries, and then sprinkle the remaining flour mixture over the top of the berries.
6. Bake for 30 to 40 minutes or until fruit is bubbly and the topping is golden brown.

This is delicious as is or can be eaten with whipped cream or ice cream on top.

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