We are on the heels of summer, when we all get to enjoy the bounty of fresh fruit that the warm weather gives us.
I have recently come to know Amy Fothergill, otherwise known as The Family Chef. I love Amy for her gluten free recipes, but even more-so for her approach to culinary education, family nutrition and fresh ingredients. In brief, we speak the same food language.
Amy Fothergill - The Family Chef
So, as we approach summer, when fresh fruit is abundantly available in all parts of the country, I thought it appropriate for Amy to share her recipe for Gluten Free Fruit Crisp. In her own words…
What I love about this recipe is that you can make it all year round. In the summer, there is a bounty of fruit like peaches, apricots, nectarines, and all types of berries. In the winter, you can use apples, pears, and frozen fruit. The recipe is very forgiving as well. You can measure the fruit or just put enough to fill your pan. Use what’s on hand and check the freezer.
If you are concerned about using certified gluten free oats (some people can’t even tolerate the gluten-free variety), add more gluten free flour mix and chopped nuts. To save time, measure the crisp ingredients (except the butter) beforehand and keep it in a bowl until you are ready to bake. Instead of a store-bought dessert, why not give this one a try? I’ll bet everyone will appreciate it!
Gluten-Free Fruit Crisp
Crisp Topping Ingredients:
1/2 cup Amy’s Gluten-Free Flour Blend*
1/3 cup certified gluten-free oats (if you can’t tolerate oats, substitute with gluten-free flour)
1/3 – 1/2 cup organic white sugar or natural sweetener
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
Optional: 1/2 cup chopped nuts (chop first, then measure)
6-8 tablespoons melted unsalted butter or vegetable oil (use less if you are watching calories; more if you want a crisper topping)
Filling Ingredients:
4 cups sliced, peeled and cored fruit like apples, pears, peaches, nectarines and/or blueberries, blackberries or olallieberries (use all of one or a combination)
1/3 – 1/2 cup sugar or agave nectar (use more sugar or agave if the fruit is tart or if you use more than 4 cups)
2 tablespoons cornstarch
*The blend can be found at http://celiacdisease.about.com/od/breads/r/The-Family-Chefs-Gluten-Free-Flour-Blend.htm
Variations:
Pear Ginger: use 4 pears, peeled, cored and sliced for the fruit filling. Add 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/2 cup slivered almonds to the crisp topping.
Instructions:
Preheat the oven to 375F. Grease a 2 to 2 1/2 quart baking dish or deep pie dish. Mix together all of the ingredients for the Crisp Topping and set aside. Mix the fruit, sugar and cornstarch and toss gently.
Transfer the fruit mixture to the baking dish and cover with the crisp topping, spreading evenly.
Place in the oven and bake until the top is well browned and the fruit is tender when pierced with a knife, about 30-35 minutes.
Enjoy as is, topped with whipped cream, ice cream or another favorite topping.
This entry was posted in Gluten Free Recipes and tagged Amy Fothergill, Fruit Crisp, Gluten Free Fruit Crisp, The Family Chef. Bookmark the permalink.← 31 Days of Celiac Awareness – Raising Our Celiac Kids (R.O.C.K.)31 Days of Celiac Awareness – Triumph Dining Restaurant Guide Review and Giveaway →-
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