Showing posts with label bumbleberries. Show all posts
Showing posts with label bumbleberries. Show all posts

Friday, January 21, 2011

Gluten-Free Bumbleberry-Apple Crisp

photo from Thrify Foods site... Vancouver Island, BC
We have another Church potluck on the weekend and tomorrow (Friday) we're off to do something else, so I am making up a few things tonight.  This Bumbleberry -Apple Crisp turns out to be a bit of a dessert hit with a couple of the single guys.  It's easy to make, and it uses up some of the excess of frozen blackberries in the freezer (yes, we are blessed with an excess due to having gone hog-wild in the berry patch this past summer-- love it!), and everyone I know of can eat it.  You can use any combination of berries you want (that is why they are classed as "bumbleberries").  The chopped apples provide pectin that gives it a nice gentle binding.  You can always add a little skiff of tapioca inside the fruit as you lay it down as well. (old prairie woman secret).

Be sure to look for "gluten-free" on your oats package.  Many oats are grown, harvested, cleaned, or processed in close proximity to wheat and this "cross contamination" is  very problematic for anyone with more than a mild gluten sensitivity.  This oat farm-mill company is run by a family with Celiac disease and looks like a safe, healthy source of oats. (you can see their video below this recipe).


2 1/2 cups fresh or frozen blackberries
1 1/2 cups fresh or frozen blueberries
1 cup fresh or frozen strawberries
1 cup fresh Apples, chopped
8 tablespoons organic cane sugar
3 1/2 cups gluten-free oat flour (I grind up oats in the Vitamix)
3 1/2 cups gluten-free rolled oats
1 cup unsweetened shredded coconut
3 cups packed organic brown sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups extra virgin coconut oil


  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, gently toss together berries and organic cane sugar; set aside.
  • In a separate large bowl, combine flour, oats, coconut, brown sugar, cinnamon, and nutmeg.  
  • Cut in extra virgin coconut oil until crumbly. 
  • Press a quarter of mixture in the bottom of a 9x13 inch pan and about 1/2 in a couple of smaller pans. (You can cut the recipe in half to make just one large pan of the crisp- I like to bake several things in one go and freeze the extra for another time.)  
  • Cover with berries. 
  • Sprinkle remaining crumble mixture over the berries.
  • Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

  Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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