You’re probably sick of hearing me talk about strawberries by now, but I have one last strawberry dish for you! The season is sadly ending, and I am holding out as long as I can before having to wait another year for my favorite red fruit again. Luckily, Summer is full of great tasty fresh fruits throughout the season, so now there are things like cherries, melons are coming in, and soon there will be peaches! I think I might be able to survive entirely on fresh fruit during this season, well if it weren’t for things like cheese or chocolate to distract me…ok maybe there are some other foods too that I enjoy as well
This dish, however, might be the one. And by that I don’t mean my next life-long relationship (even strawberries cannot trump the awesomeness of my husband), I mean the dish that lets the berries sing through every bite, a joyous chorus of praise and adoration for all things wonderful in life. Bright and cheerful, you can feel your spirits lifting and your cares dissolving with each successive spoonful. I think this crisp may have the ability to mollify tensions and makeup after arguments. Especially served right out of the oven with a scoop of vanilla ice cream on top. I think it could be that powerful.
Ok, maybe not, but if you were going to try with a food item, this would be the one to make. I enjoyed this past holiday weekend in the States with my parents and sister, and this was the blissful dish that ended the weekend. As I did not have my gluten free husband with me, I did not make this gluten free. But it’s easy to convert, and I bet you can do this without even having to mutter a prayer to the gluten free baking gods! You can substitute your favorite gluten free flour mix (or even one pre-made from a package!) wherever flour is needed, because the gluten is not integral to this dish – the flour is merely a thickening agent in the fruit mixture, and the topping is going to bake to be sweet and crumbly anyways. It’s the perfect adaptable GF dessert! The topping does call for oats though – you can either use very pricey certified GF oats, but I also bet that quinoa flakes would work just fine here. In fact, I’ll even go out on a gamble, and write them into the recipe as an alternative. When I make this again for my husband (because after seeing this post he surely is going to request it!), I will be using quinoa flakes instead of oats.
So here is to the last of the strawberries, and the ultimate swan song to celebrate them, a very berry crisp!
Also linked to – Slightly Indulgent Tuesdays – ok this is a bit more than slightly indulgent, but highlighting such awesome fresh fruit has to have some nutritional value somewhere, right? 😉
4 cups strawberries, quartered
2 cups blackberries
1 tsp. cinnamon
Juice of 1/2 lemon
1 tbs. brown sugar
2 tbs. your favorite flour mix
5 tbs. butter, diced
1/2 cup oats (check to make sure GF if you need them to be) or quinoa flakes
1/2 cup your favorite flour mix
2/3 cup brown sugar
1/4 tsp. salt
1. Preheat oven to 400F. Grease an 8-9″ pan with butter. Mix the fruit in a large bowl with cinnamon, lemon juice, 1 tbs. brown sugar, and 2 tbs. flour and spread in pan. You want it to fill the pan completely.
2 . Cream the butter into the rest of the ingredients with a pastry blender until mixed together and crumbly, and crumble it on top of the fruit.
3. Bake for 35 minutes or until golden brown on top. Enjoy!