There’s nothing quite like walking through a farmers’ market. It brings me back to Mother Earth, to see the most gorgeous produce she can offer. Right now is the time to pick up wooden boxes of whatever plump, colorful berries---blackberries, strawberries, blueberries, raspberries---you can find.
Berries are always delicious in their purest form, sprinkled over yogurt, or granola. But they're an even greater treat when baked with a crunchy cinnamon-infused topping and served alongside your favorite ice cream. The beauty of this recipe is that it can be altered to suit whichever fruits are in season: Toss in nectarines along with the blueberries; combine blackberries and peaches. Rhubarb is sprouting up at markets right now and is a delicious match for strawberries. And this recipe works all year-long; just use frozen berries in place of fresh ones.
If you plan on serving this crisp to guests, you can prepare the topping ahead and store it in a glass container until you’re ready to use it. Simply throw everything together 10 minutes before your guests arrive and pop the crisp in the oven. (Easy, right?!) Your kitchen will not only smell amazing, but the crisp will be ready when you are.
GLUTEN-FREE BERRY CRISP
Berry Filling
7 cups fresh or frozen (unthawed) mixed berries
1/3 cup granulated sugar
1 Tbsp all-purpose gluten-free flour blend
1 tsp freshly squeezed lemon juice
½ tsp grated lemon zest
Crisp Topping
1 cup Gluten Free Rolled Oats
1 cup all-purpose gluten-free flour blend
½ cup brown sugar
1 tsp ground cinnamon
½ cup dairy- and soy-free margarine, cut into small pieces
1. Preheat oven to 400 F. Make the filling: in a medium bowl, combine the berries, sugar, 1 Tbsp gluten-free flour blend, and lemon juice and zest. Transfer to an ungreased 8" glass square baking dish. Bake 15 minutes.
2. Meanwhile, make the topping: in a medium bowl, whisk together the gluten-free oats, 1 cup gluten-free flour, brown sugar, and cinnamon. Using a pastry blender or your fingers, cut in the margarine. The mixture should clump into pea-sized pieces.
3. Sprinkle the crisp topping over the fruit mixture and bake until the fruit is bubbling and the crisp topping is golden brown, about 30 minutes more. Serve the crisp warm with your favorite ice cream.
Kelly Rudnicki is the author of the bestselling The Food Allergy Mama’s Baking Book and Vegan Baking Classics. She advocates for food-allergy awareness and is a Parent Ambassador for Healthy Child Healthy World, a not-for-profit organization that promotes a healthier, greener and cleaner environment. She blogs about family-friendly, allergy-free recipes at FoodAllergyMama.com.
From: Food Allergy Mama » Blog Archive » Food Free Classrooms…In Progress! | 6/10/11 at 11:10 am
[...] I have another blog post up at Martha Stewart’s Whole Living. I’d love for y’all to check it out and post [...]
From: Diana | 6/10/11 at 2:14 pm
We have made almost all of Kelly's recipes from her book....one is better than the next!!!
She is also a wonderful advocate for the entire food allergy community!
Can't thank her enough for all of her efforts on behalf of all of our children!!!
From: Nichol | 6/11/11 at 8:35 am
I am so looking forward to making this! I too have cooked almost all of Kelly's recipes from her book as well as ones she has shared on her blog. My guests always enjoy her recipes and can not believe the recipes are free of this or that. Everyone always comments on how wonderful and satisfying the end product creates. As a mother with a child who has food allergies I am so thankful for everything Kelly has done!
From: Kim | 6/11/11 at 8:47 am
Perfect summer dessert! Can't wait to try it! Keep them coming, please!
From: Daisy M. | 6/11/11 at 2:16 pm
Can't wait to make this! My son has a number of food allergies so this will work great for us - plus we have ripe nectarines in the yard. We'll try that substitution! Thanks, Kelly! Your recipes have made all the difference in my preschool son's life!!
From: Sarah | 6/11/11 at 10:07 pm
Yum! We'll definitely be making this this summer! We love the Food Allergy Mama's Baking Book and appreciate your gluten free recipe now that we found out our son has Celiac Disease. Thanks, Kelly!
From: Kim | 6/22/11 at 12:33 pm
This looks fantastic! Love that your recipes work perfectly every time Kelly!