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I am so excited to welcome a new contributor to the Cupcakes & Kale Chips family. My friend Terri from Love and Confections will be bringing us some Farmers Market Finds. I love chatting with Terri online and to see pictures of her adorable little girl, but I was so thrilled to see her in person again at the Food and Wine Conference a couple of weeks ago. Since she lives in Florida, she is seeing amazing seasonal fruits and vegetables before many others in the country, so she will bring you some amazing recipes just in time for you to get local produce where you live. Farmer’s market fresh fruits combine with a crunchy almond and oat topping, to make an easy Summertime dessert – Gluten-Free Blackberry, Blueberry and Cherry Crisp.
Gluten-Free Blackberry, Blueberry and Cherry Crisp
I love local farmer’s markets. The hustle and bustle of vendors setting up their stalls reminds me of my time at the bakery. As the pastry chef, I would be working with the Master baker well before the sun came up, to make sure we had enough baked goods for the bakery and the farmer’s market around the corner. The little downtown came alive as the sun peeked out over the trees. Bikers stopped to get a coffee and pastry after exercising on the 22-mile trail. Parents with children headed toward the splash pad, and eagerly awaited for fun in the water to begin. Saturdays were our busiest day and it seemed like everyone visited the market.
Nowadays, even though I am still up early with a toddler, it is nowhere near as hectic as the farmer’s market days at the bakery. Instead of rushing to make sure we had enough pastries, croissants and bread, I can leisurely take my time to wander through the market. The sights and smells are incredible: fresh eggs, artisan cheeses, breads and pastries, and of course, the beautiful fruits and vegetables.
I love going to the farmer’s market any time of the year. Here in Florida, our growing season is earlier than most other parts of the country. Strawberries arrive in late February and blueberries in mid-May. I am able to enjoy wonderful produce while a lot of the country is still shoveling snow. Strawberry Freezer Jam and Blueberry Sangria are two of my favorite things to make with fresh fruit.
Gluten-Free Blackberry, Blueberry and Cherry Crisp
Ingredients
Topping:
- 1/2 cup almond meal
- 1/2 cup Gluten-Free Old Fashioned Rolled Oats
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter melted
Filling:
- 2 tablespoons extra fine granulated sugar
- 2 tablespoons corn starch
- 1 teaspoon finely grated lemon zest
- 1 cup fresh blueberries
- 1 1/4 cups fresh blackberries halved
- 1 1/2 cups fresh cherries pitted and halved
Instructions
- Heat oven to 375°F. Butter three 7-ounce creme brulee ramekins.
- In a medium bowl, combine the Almond Meal, Rolled Oats, Brown Sugar and Cinnamon. With a spatula, mix in the melted Butter until everything is thoroughly combined, then set aside.
- In a large bowl, whisk together the Granulated Sugar, Corn Starch and Lemon Zest. Add in the Blueberries, Blackberries and Cherries. Stir gently with a spatula until everything is combined and the fruit is covered with the Corn Starch mixture.
- Divide the fruit evenly between the ramekins and place on a sheet tray with sides. Divide the topping mixture evenly between the three dishes.
- Bake for 20-25 minutes, or until the crisp is bubbly and the topping is golden brown and delicious. Let it cool for 5 minutes before eating.
Did you make this?
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This crisp is so delicious and easy to make. I have the recipe memorized because my husband asks me to make it 1-2 times a week!
I love to hear that!