Gluten-Free Blackberry Crisp


Nancilee Iozzia Recipe

By Nancilee Iozzia ZeeZee13


Rating:
Serves:
4-6
Prep:
20 Min
Cook:
30 Min
Method:
Bake
Comments:

Blackberry cobbler... takes me back to childhood summers spent on my Grandparent's farm. My Granny always made her blackberry crisps from scratch... farm fresh eggs, butter and berries... pure heaven, especially with a glass of ice cold fresh milk or, occasionally, homemade ice cream!
I had been looking everywhere for a really good gluten-free Blackberry Crisp or Cobbler. I finally combined several recipes and came up with this one. It is quick, easy and yummy!
Nothing ever tastes as good as Granny's cooking, but this comes as close as any crisp I have ever tried.
I hope you enjoy it as much as I do.

Ingredients

2 pt
blackberries, blueberries or any berry, picked over, rinsed, drained and patted dry
1 c
gluten-free pancake mix (i use cravings place gluten-free pancake and waffle mix)
3/4 c
brown sugar, lightly packed (i use a little less)
1 tsp
ground cinnamon
1/3 c
butter

Directions Step-By-Step

1
Preheat oven to 350 degrees F. and generously smear the bottom and sides of an 8-inch pie plate or 8x8-inch baking dish with butter.
2
Sprinkle a pinch or two of the GF baking or flour mix onto the blackberries and toss to coat. Pour the blackberries into the bottom of the dish.
3
In a mixing bowl, combine the gluten-free pancake mix with the brown sugar and cinnamon.
4
Add butter by hand (I chop it by hand first); and rub the mixture between your fingers until it resembles sugary coarse crumbs.
5
Layer the crumbs over the blackberries. Bake in a preheated oven until bubbly – about 30 minutes.
6
Serve warm, topped with a scoop of vanilla ice cream or frozen yogurt, if desired. Serves 4-6.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Southern
Dietary Needs: Gluten Free
Other Tag: Quick & Easy


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22 Comments

user
Nancilee Iozzia ZeeZee13
May 2, 2013
Phronsieone, Thank you for trying this recipe and for your comments. I am very happy that you found a topping combination that suites you... adaptability is one of the advantages of this kind of recipe. Several friends and family members have had success with the topping as written. I will give your suggested changes a try soon. :-)
user
Gael Mounger Phronsieone
May 1, 2013
I always try a recipe as written before changing it, so when I saw how much butter there was in comparison to the dry mixture, I was worried. I made it exactly as the recipe called for anyway. Although it is very tasty, the topping doesn't hold up because the proportions are wrong. Try using only 1/4 cup butter, 1/2 cup sugar and the 1 cup of GF pancake mix and cinnamon called for. Yum.
user
Nancilee Iozzia ZeeZee13
Nov 13, 2012
Wow, Pcat, I am sorry this recipe didn't work for you. I have made this many times and have not had trouble. I know that oven temps vary and that this can cause less than desired results. I always use Craving Place gluten free pancake and waffle mix. Since all g-f- pancake mixes are not equal, perhaps the flour mix in the one you used was sufficiently different so as to effect the outcome. I always test recipes, but not with all the possible flour mixes.

Sheri, thank you so very much for offering such good advice. I appreciate your help and kind words.
user
Sheri Roach ByeByeGluten
Nov 13, 2012
Pcat--the etiquette on JAP is to explain how you made yours and then state the result: "it turned out with uncooked crumble on the top; have you ever had this happen?), and ask if anything is missing or where you could have gone wrong in making it. Based on what you said, I strongly suspect the butter was not disbursed enough throughout the pancake mix or perhaps the mix just wasn't compatible, or there was an oven temp issue. The mix should also be spread evenly on the top so there aren't thick spots. Perhaps altitude was an issue as well. Adding milk would create a mush on top. Using really cold butter cut into pearls and distributed throughout the mix should create a crumble on top. I made the recipe with slightly less sugar and had no trouble. Still, even if there is a problem with a recipe, we can still have a polite dialogue and not assume fault.
user
pcat pcatcook pcatcook
Nov 12, 2012
STOP DON'T MAKE THIS!...it's awful. Obviously they forgot important ingredients. It was a mess. It needs milk or something, otherwise you get uncooked stuff on top. DOESN'T ANYONE EVER PROOF READ THEIR RECIPES BEFORE POSTING THEM????!