Gluten Free Fruit Crisps

What to do when you have orchards and berry bushes ripe with fruit? Most people would bake a pie - but that gets more complicated when dealing with gluten intolerance.  The easiest and fastest way to enjoy a fruity dessert is to make a simple crisp. This recipe has been tweaked slightly from the Food Network's Mix & Match Crumble. http://www.foodnetwork.com/recipes-and-cooking/mix-and-match-crumbles/index.html

Ingredients

1 cup of rolled oats

3/4 cup of nuts

1/4 cup of brown sugar

5 tbs butter softened

Filling

1/2 cup sugar

4 cups of ripe fruit 

2 tbs corn starch

Directions:

Grind nuts and then mix oats and brown sugar. Mix the dry ingredients with softened butter.  In a separate bowl mix fruit with sugar and cornstarch. Next, grease an 8x8 baker and pour in the fruit mixture. Use your hands to crumble the oat mixture on top.  Bake at 375 covered for 20 minutes and then uncovered for another 20. Be sure to check the crumble during that last 20 minutes so you don't burn your topping. It is ready when the fruit is bubbly and the oat/nut topping is nicely browned. 

Blackberry Pecan Crisp with Vanilla Ice Cream

Peach walnut crisp with vanilla ice cream

Mango Jam Poke Cake w/ Basil Cream

Gluten free doesn't mean that you can't have cake. This dessert was a huge success and I dare say the cake was better than any boxed cake I have every tried.  The best part was the delicious homemade mango jam given to us during a recent visit with family. The mangoes grow in their backyard in Florida and there is yearly mango/garlic exchange between our extended families. Can it get better than that? 

Klatt Farm Ingredients In This Recipe: Basil

Ingredients:

One Betty Crocker Gluten Free Yellow Cake baked as directed in an 8x8 pan

8 oz of the jam of your choice  (we used Marcy Klatt's fresh made mango jam)

8 oz of heavy cream

one small bunch of basil leaves 4-5 (medium size leaves)

2 packs of stevia.

Directions:

1. Make cake according to directions. Cool in pan.

2. Once cake is cool. Poke all over with a straw to make holes in the cake. 

3. Spread 8 oz of jam over the cake. 

4. Chop up basil leaves w/ Stevia in a mini food processor. 

5. Whip up heavy cream. Once you have stiff peaks, stir in the sugared basil. 

Enjoy!

Blackberry-Kiwi Goat Cheese Pie

The blackberry bushes are suffering in the heat this summer.  The heat, the crows, and the raccoons seem to be getting the best of the berries. Nevertheless, I dug around the bushes with my little helpers and gathered up the last bit of ripe berries for dessert.  We had enough for the center of the pie and filled out the outer edges with slices of kiwi. This summery pie is gluten free, low-carb, and delicious. We are looking forward to the upcoming rain and more berries soon!

Annalina returning with her basket of berries.

 Ingredients:

• Blackberries
• 1 Kiwi
• 1 1/2 cups walnuts
• 3 TBS butter - chopped up into bits.
• 1 dash of cinnamon
• 3 oz of goat cheese
• 5 oz of cream cheese
• 4 oz of heavy cream
• 1 tsp of lemon zest
• 1 tsp of fresh lemon juice
• 3 packets of Stevia.

Directions:

Crust: Add nuts, butter, and cinnamon to a small food processor.  Grind until nuts are finely chopped and butter is incorporated.  Spread mixture onto the bottom of an 8 inch pie plate or pan.  Bake at 350 degrees until crust is set and golden. 7-10 minutes. Cool completely.

Cheese filling:
Whip up 4 oz of heavy cream in a small bowl. It should make 8 oz of whipped cream. Set in fridge.
Next, cream together goat cheese and cream cheese with the lemon juice, zest, and 3 packets of Stevia. Add whipped cream to this mixture.

Lastly, dollop the cheese mixture onto the nut crust. Be careful smoothing it out as the nuts are still fairly loose.  Top with fresh berries and slices of kiwi. Refrigerate several hours then slice and enjoy.