Friday, October 26, 2012

Sara Jane: Berry Crisp

For the past two weeks, I have had the opportunity to serve a sweet friend of mine, who has been in need of a little extra TLC, by taking her dinner.  My sweet friend is gluten intolerant so I have challenged myself to find delicious recipes that are within her strict dietary guidelines.  I have had so much fun doing this.  You would think that cooking for 6 extra people would be difficult but it really has been so easy and quite relaxing.  I don't know how else to describe it.  I have LOVED every minute of it and have found some pretty yummy alternatives to foods we eat all the time.  I will be compiling the recipes I have made along with some other delicious finds in a blog for my friend.  I am sure she won't mind me sharing the blog with you when it is finished.

With each yummy meal, I have tried to make a dessert that goes along with it.  I usually alternate between a fresh fruit dessert and a gooey chocolate dessert.  Yesterday, I made a creation that I know isn't new to anyone but it was so tasty last night at 10:00 PM that I have to share it with you.

Berry Crisp

I call this "Berry Crisp" because you could use any berry in it and it would still be delicious.  We happen to have raspberries so that is what I used.  I would just make sure to adjust the amount of sugar you use if you use a less tart berry, like a blackberries or blueberries. 

The only way this crisp is really different from other crisps I have made is that I didn't use flour in the topping.  Last week, I made my friend an apple crisp and used quinoa flour in the topping.  I didn't like the after taste that the quinoa left so I omitted that this week and actually enjoyed it better than my usual crisp topping.  


4 cups berries (I used frozen berries from this summer; fresh would be delicious, too)
1/4 to 1/2 cup sugar (depending on how sweet you want your berries)
2 Tablespoon cornstarch 
1/2 cup melted butter
2 cups rolled oats
1 cup brown sugar


Preheat your oven to 375*.

Toss your berries with the cornstarch and sugar, coating the berries. Set aside.

To make the "crisp" topping, combined your oats and brown sugar.  Pour your butter over the oats/brown sugar and mix together.  It should be very clumpy.  If it isn't, add more oats until it is.

To assemble the dessert, I filled small jars 1/2 way full of the berry mixture and then topped them with the crisp mixture.  When you have both in there, you should have your jar about 3/4 full.  Leave some room so when the berries start bubbling they don't over flow.

I put the full jars onto a pan (to catch any runaway berry juice) and cooked them for about a half hour or until the topping was nicely browned.

Since I was taking these to my friend and not eating them right away, I let the jars cool for about 10 minutes and then capped the them with a lid and a band.

* I find that when I make berry crisp with just sugar, the juices are too runny.  The cornstarch thickens the berry juices giving it more of a sauce feel.  If you don't care for that consistency, omit the cornstarch and just use the sugar.  

*If you feel like you need more or less of the oats, sugar and/or butter for the topping, then adjust to what YOU like.  We like a lot of oats in our topping so I tend to put a bit extra in.

*Since I knew a jar portion would be too little for my hubby, I cooked his crisp in an cereal bowl that was oven safe and it was the perfect portion for him. 

I really am so grateful for the opportunity to serve and hope that I can always serve with a happy heart, even if it doesn't involve food :)


Sara Jane

1 comment:

  1. Oh, you Northwesterners with your berries...cry me a river, I know. I have yeah. Take that! Take that, huge, beautiful, sun-ripened strawberries! Oh yeah. Also, good to know about quinoa flour--I've never tried it, but I have lots of other non-gluten flours around (I like to experiment), obviously they're not all created equal. (BTW, I do like wild-rice flour--I make a wild-rice flour pancake that's great.)