Ingredients
Method
- Preheat oven to 375 degrees.
- For the Topping: Place baking mix, tapioca, xanthan gum, baking powder, salt, brown sugar, sugar, cinnamon, nutmeg, and lemon zest food processor workbowl fitted with steel blade. Pulse briefly to combine. Add chilled butter and pulse until mixture moves from dry sand-like appearance with large lumps of butter to a coarse cornmeal texture, about five 4-second bursts. Continue to pulse until larger crumbs start to form and the mix starts to resemble a crumb topping, with chunks being about ½ inch pieces. Refrigerate mixture while preparing fruit, at least 15 minutes. (You can also store it in the freezer and use as needed)
- For the filling: Combine the lemon juice with the cornstarch to make a slurry. Toss the berries and sugar together in a large bowl. Add the cornstarch and lemon mix.
- Place the filling in your large chafing dish. Sprinkle chilled topping evenly over the fruit.
- Bake for 40 to 45 minutes. Serve warm.
Notes
Per serving — Phe: 48.8 mg | Protein: 1.35 g | Calories: 362 | PKU exchanges: 3.25
Reader Q&A:
Q: Can I use frozen berries instead of fresh berries? If so, is there anything I should change about the recipe? A: Yes. No need to change anything, but do not defrost the fruit first.
Q: Can I use frozen berries instead of fresh berries? If so, is there anything I should change about the recipe? A: Yes. No need to change anything, but do not defrost the fruit first.