This is my variation of an apple-berry crisp found in Susan O’Brien’s Gluten-Free, Sugar-Free Cooking. It contains quite a few nuts, so avoid it if you’re allergic to nuts. However, my version does not contain soy, dairy, gluten, or any cane sugar. Vary the fruit to whatever is in season, keeping in mind that apples do have some natural pectin, and berries tend to be much juicier, requiring a greater amount of arrowroot to thicken.

Steps

1. Preheat oven to 350 degrees.
2. Combine apples and next four ingredients in a bowl.
3. In a separate large bowl, combine dry topping ingredients. Beat liquids until combined, then drizzle into dry mixture while stirring with a fork. Combine together into crumb topping. Reserve.
4. Place fruit in a 13-by-9-inch baking dish. Cover with foil and bake for 30 minutes, or until fruit is beginning to soften. Remove from oven, sprinkle with crumb topping, and return to oven, baking uncovered an additional 20 to 30 minutes, until golden-brown. Let crisp stand undisturbed for at least 15 minutes before serving.