Monday, August 20, 2012


What says summer more than picking blackberries?  There is something timeless and soothing about slowing down to pick the sweet, juicy fruit.  Eating some...saving some.  The juice trickling down your fingers into the thorn pricks.

Today my family went on a bike ride and had to stop and pick.  The warm sun on our backs just added to the experience.  This is one of those things that will never go out of style.

Then, of course I had to make something with the berries we didn't pop into our mouths.  I always make Blackberry Crisp found in the pages of "It's All Good Without Gluten!"  the recipe is at the end of the post.

Blackberry Crisp

4 cup black berries
1/4 cup GF flour mix (to blend a batch to use:  1 c brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour)
1/4 cup organic sugar
1/4 cup brown sugar
2 Tbl grape juice


1 1/2 cup GF flour mix
1/2 cup brown sugar
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt
1/2 tsp xanthan gum
1/2 cup organic butter, cold

1) Preheat over to 375 degrees
2) Toss berries with flour, sugar and juice
3) Transfer to a 9 inch pie plate
4) Mix topping in a bowl and cut in butter with a pastry blender
5) Pour topping over the berries
6) Bake 35 min to brown
7) Serve warm with vanilla ice cream

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