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.
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!
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.