Saturday, September 10, 2016

Sycamore Bakes: Mixed Berry Crisp

 We made something scrumptious tonight. So good, in fact, that Emery asked for this to be served on a semi-regular basis. :) Call it a cobbler. Call it a crisp. Call it Yum!
I found this recipe on pintrest. You can find the original (with pictures) HERE.

Now, fruit cobblers/fruit pies have never been my true-blue love language. With the exception of apple pies or crisps, I haven't made hardly any during the seven years we've been married.  (I can think of one blue berry pie occasion, five plus years ago.) But y'all, this was great.  I did slightly alter the recipe because of what I had on hand, you'll find my changes in bold type.
Also, this recipe calls for beet sugar. I have never used or tried beet sugar, and to be honest, I think beets taste like dirt. I'm not sure if the sugar tastes that way or not. I lean towards a combination of palm sugar and stevia - but having none of that on hand either just used raw sugar. 

Fruit Crisp
Cook time: 
Yields: 12 servings
For the topping:
  • 1 cup gluten free all-purpose flour - I used 2/3 cup rice flour and 1/3 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup granulated beet sugar - 1/2 cup granulated sugar
  • 3 cups gluten free rolled oats
  • 1 cup coconut oil (solid state) - My coconut oil was sort of melted at room temp.
For the crisp:
  • 8 cups fresh or frozen fruit (not thawed) - I had a bag of frozen strawberries and a bag of frozen blueberries. That was around 3 cups.  I think more berries would be all the merrier, but it was fine with that much
  • 2 tablespoons granulated beet sugar - reg. sugar again
  • ½ teaspoon cinnamon
  1. Heat oven to 350 degrees F. Grease bottom and sides of 13-by-9-inch baking dish.
  2. In large bowl, stir flour, baking soda, salt, cinnamon, sugar and oats. Use pastry cutter or two forks to cut in coconut oil until mixture resembles coarse crumbs. - Just stirred it all up
  3. In separate large bowl, stir fruit, sugar and cinnamon. Spread evenly into prepared baking dish. Sprinkle evenly with crisp topping. - Mixed the fruit, cinnamon and sugar right in the baking dish. I'm all for saving dishes.
  4. Bake 90 minutes until crisp topping is golden and fruit is bubbling. Cool slightly before serving.

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