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KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Grease 8×11 pan well. Place blackberries and raspberries in the pan. Cut up 1/4 cup margarine and place over the blackberries and raspberries.
In a small bowl, combine the sweet rice flour, brown sugar, cinnamon, and salt. Stir. Then add softened, almost melted, 1 cup margarine into mixture. Mix well and be sure that butter is combined with dry ingredients. Pour or scoop mixture over berries. Cut up the 2 remaining tablespoons of margarine and place on top of crisp mixture.
Bake in preheated oven for 40-45 minutes or until crisp is slightly browned.
This recipe works both with butter (if you do not have a milk allergy) or with margarine. I have not tried this recipe with any other flours but should work fine with all purpose flour if not avoiding wheat.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.