Very Berry Crumble Crisp, Gluten Free

Don't even start to ponder the difference between a crips and a crumble. There are as many answers as their are differences. But it doesn't even matter. It's a top to a fruit thing. As long as it has some fat, some sugar, some grain (or grainless grain like stuff) it's all good. Bake until the fruit gets all bubbly and starts to take over the crispy crumbly top. In the center. No matter how long it takes - wait for that and then it's done. I started out baking this one on a small baking sheet because I was averse to the smoke alarm going off when the fruit bubbled over the sides. I am pretty sure it slowed down the baking to a snail's pace and things quickened up once I placed the baking dish directly on the rack in the oven. Be sure to bake it in a dish that is deep enough to contain the fruity lava flow so none spills onto the bottom of the oven. Use whatever berries you have on hand (or if you have to buy some, mix them up). Taste the berries to know if you should amp up the sugar or dial it down. Make a sweet lemon pie crust to crumble over the top or buy your favorite GF shortbread or oat cookie dough and crumble it over the top. The theme here is that the dough should not be baked before adding it to the fruit.

Sometimes coming up with a name for a recipe is the hardest part of blogging. You want something catchy yet it should make sense. I’m not a fan of blog titles that read like a novel – you know – The Day the Berries Called Me to Ask for Another Chance to be Special Special. That kind of thing. Not a fan. I like blog titles that actually give the reader a head’s up about what they are about to read.

But sometimes it is hard to distinguish between what a baked thing should be called – like a crisp and a crumble. Or a pie with one crust and a tart. Or a hand pie or picnic pie. Or a cupcake with icing or a cupcake with frosting. Or pasta and cheese or macaroni and cheese. You get the idea.

Food names are as peculiar as the names we give our pets or children. Apple? A fruit or a kid? North West? Directions from Google Maps or a Kardashian/Kanye baby name?  Rainbow? Yeah, me. too. Don’t get me started on what happens to those kids once they hit the middle school lunch room crowd.

Don’t bother to ponder the difference between a crisp and a crumble. There are as many answers as there are differences. But it doesn’t even matter. It’s a baked fruit thing with a tasty top. As long as it has some fat, some sugar, some grain (or grainless grain like stuff) it’s all good.

Bake until the fruit gets all bubbly and starts to take over the crispy crumbly top. And wait for it to bubble up in the center to make sure it is completely baked.  Also, bake it in a dish that is deep enough to contain the fruity lava flow so none spills onto the bottom of the oven (been there, done that plenty).

Use whatever berries you have on hand (or if you have to buy some, mix them up). Taste the berries to know if you should amp up the sugar or dial it down. Make a sweet lemon pie crust to crumble over the top or buy your favorite GF shortbread or oat cookie dough and crumble it over the top. The theme here is easy.

We like this crumble crispy for dessert but it makes a great breakfast, too. It can be reheated in no time at all – either in the oven or give it a quick twirl in the microwave round-a-bout. Top it with ice cream (or nondairy ice cream) and enjoy.

Don’t forget the contest to end all contests (only slightly joking). Go here, and then follow the link to pre-order Nosh on This and follow the directions to be eligible to win good stuff. You have our undying affection for purchasing the book.  Be sure to tell your friends, or better yet – buy them a copy because the book makes a fabulous-o holiday gift. Contest ends August 5, 2013.

Mixed Berry Crispy Crumble, Gluten and dairy free.

Very Berry Crumble Crisp, Gluten Free
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A mix of berries will make the flavors a lot more fun. Use whatever is leftover and don't worry if the berries and a little beyond their best - as long as they aren't sprouting fuzz, they are fine. I like to keep extra pie dough in the freezer for this kind of thing, but I've also been known to use extra cookie dough. Be sure to bake it long enough so the middle gets bubbly because that is when you know it is evenly baked all the way through. Cool until just warm and serve with ice cream.
Ingredients
Topping
  • 150 grams Canteen Flour Mix (AP GF flour) (1 cup plus 2 tablespoons)
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 lemon, zested
  • 96 grams Spectrum shortening (organic) (8 tablespoons)
  • 40-50 grams cold water (3-4 tablespoons)
Filling
  • 750 grams mixed berries (about 5-6 cups)
  • 65 grams granulated sugar (1/3 cup)
  • 1 lemon zested
  • 1 tablespoon AP GF flour
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pectin
  • 1 teaspoon vanilla or 1 teaspoon lavender vanilla powder (optional)
Instructions
  1. Preheat oven to 350°F. Grease a 1.5 to 2 quart casserole with non stick spray.
  2. In a small bowl, using your finger tips work the zest into the sugar so it almost turns yellow. Let that mixture sit for about 10 minutes to infuse the flavor. In a food processor, pulse together the flour, lemon-sugar, salt just to combine. Add the shortening and pulse until mixture looks like large coarse, uneven crumbs. Add the cold water a little at a time and pulse just until the mixture forms a ragged ball of dough - it might even look slightly smeary. Don't add any more water. Turn dough onto a piece of plastic wrap and knead together. Wrap dough in the plastic wrap and place it in the refrigerator to chill while you prepare the filling.
  3. In a large bowl combine the fruit with the sugar, lemon zest, flour, salt, pectin and vanilla. Fold gently just to combine but not to break up the fruit. Scrape mixture into the prepared pan.
  4. Remove the dough from the refrigerator and break up pieces placing them over the fruit mixture until it is just about covered with some fruit peeking through. Leave a hole in the center without any dough so the fruit can bubble up and over and vent.
  5. If you think the dish is shallow enough that the fruit may bubble over, place the dish on a baking sheet to catch the drips. Place in the oven and bake 10 minutes. Turn down the temperature to 325°F and bake 45 minutes more or until the topping it dark-golden brown and the fruit is bubbling up over the crust, especially in the center. It might take 10-15 minutes more if the dish is on a baking sheet. Cool 15 minutes and serve warm with ice cream (or a nondairy version).