Buttery Blackberry Crisp - Gluten-free option!

Tuesday, October 14, 2014

Kate McDermott teaches the time-honored craft of pie making across the United States and at her home Pie Cottage. Creator and founder of Art of the Pie, Kate has taught thousands, and has been featured in the New York Times, Washington Post, USA Today and many more publications. Read more about her at www.artofthepie.com.

Blackberry Crisp

 

Crumbles, Crisps, Cobbler? They are similar and since they use the same ingredients, they are easily confused. The common theme is that they are delicious, very easy to make, and
are fruit topped by a pastry which can be:

  • biscuit dough or batter for a cobbler
  • butter, sugar and flour topping for a crisp
  • butter, sugar, flour, and nut topping for a crumble…plus some oatmeal!

Blackberry Crisp (1)

Today we’ll be making a Gluten Free Blackberry Crisp using all purpose gluten-free flour and gluten-free rolled oats but you can easily substitute all-purpose flour and regular oats.

The first thing you’ll need are some fresh picked blackberries. Living in the Northwest where I do, just about every alley and roadside has brambles in the late summer and early fall with beautiful berries begging to be picked. When picking berries wear an old long sleeve shirt so as not to get your arms too scratched up and look for the blackberries that are big, plump, and come off of the vine easily.

You won’t have to pick too many either. About four cups will do just fine…plus a few more for sampling! If blackberries don’t grow near you, you can find them in season in your grocery produce section, and frozen blackberries will do just fine any time of the year.

Blackberry Crisp (2)

 

Buttery Blackberry Crisp - Gluten-free option!
Serves:  6 - 8
Ingredients:
  • Crumble Topping
  • 1/2 cup brown sugar, packed
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose gluten free flour mix*
  • 1 and 1/2 cup gluten free whole oats*
  • 1/2 stick of chilled Kerrygold Irish Unsalted Butter (8 tablespoons)
  • 1/2 cup of chopped pecans**
  • Filling
  • 4 cups of fresh or frozen blackberries
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • a small grating of nutmeg
  • 1/4 teaspoon cinnamon
  • Juice of 1/2 small lemon
  • 1 tablespoon orange liqueur or teaspoon grated orange zest (optional)
  • *For a gluten-full topping, substitute an all-purpose flour and whole oats.
  • ** For a nut free version, omit pecans.
Directions:

Preheat Oven to 400 degrees Fahrenheit

Combine the sugar, salt, gluten-free flour, gluten-free oats in the bowl of a food processor.

Cut the butter into 8 large pieces and place in the food processor bowl.

Pulse the food processor about 20 times to cut the butter into the dry ingredients. It should look crumbly. Pulse more, if needed.

Add the chopped nuts to the crumble mixture and pulse a few more times.

Pour the mixture into a bowl and let chill for at least 15 minutes during which time you make the filling.

Put berries, sugar, salt, nutmeg, cinnamon, lemon juice, and orange liquor or zest into a bowl, and gently mix with a spoon until the berries are well coated. Set aside and have a cup of tea while you wait for the crumble topping to finish chilling.

Evenly spread the filling into a baking dish, tart, or pie pan.

Spread the crumbly topping evenly over the blackberry filling.
Pop the pan into the center of the preheated 400F oven and bake for 35 minutes.

You’ll want to let the crumble sit a bit before serving, but if you just can’t wait, place a scoop of ice cream on top to help it cool down. That will do nicely!

For Individual Servings: Divide the filling into ramekins, top with filling, place on a baking sheet, and bake as above.

 

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