Salmonberry Crisp

 Salmonberry Crisp

Filling:

5 cups salmonberries

3/4 cup coconut palm sugar

2-3 tablespoons orange juice concentrate (this is really a to taste thing, if you want to taste it, use more, if you don't use less, or omit)

1/4 cup gluten-free flour (we like Bob's Red Mill 1:1)

1 teaspoon ground cinnamon

Topping:

1 cup gluten-free oats

1 cup gluten-free flour blend (we use Bob's Red Mill 1:1 gf blend)  

1/2 cup coconut palm sugar

1 teaspoon cinnamon

1/2 cup palm shortening

1. Preheat oven to 350 degrees.

2. In a 9x13 pan, mix the filling ingredients: salmonberries, palm sugar, orange juice concentrate, gf flour & cinnamon.

3. In a small bowl, mix the dry topping ingredients, then cut in the palm shortening.

4. Spread topping all over the filling. 

5. Bake for 40 minutes, until bubbly & crispy around the edges. Enjoy alone, or topped with coconut whipped cream or dairy-free ice cream.