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gluten free raspberry crisp

Raspberry Crisp

gluten free raspberry crisp

Fruit crisps are one of the easiest desserts to whip up.

You know, when you find raspberries at the farmer’s market (or you find a bag of frozen raspberries in your freezer that you didn’t know you had). Or someone drops by for sangria on the porch and you want to serve something yummy.

This is a dessert that I learned from my mother, and is more of a guideline than a recipe. It can be thrown together in a couple of minutes, popped into the oven and left alone. It uses ingredients that we always have on hand, and can be adapted and changed to use what ever is in your kitchen. Just don’t melt the butter, or you will end up with a mushy crust.

Boys, if you need to do something sweet for a girl, this dessert, topped with a wee bit of vanilla ice cream is a winner. (You hear that Blondie? Even you could make this).

Raspberry Crisp
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 4
Really, this could be breakfast.
Ingredients
  • 2 cups fresh or frozen raspberries*
  • 1/8 cup sugar (if a sweeter dessert is desired)
  • 1 cup gluten free oats*
  • 1/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • salt to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Grease a small baking dish (8in square-ish).
  3. Pour in berries and sprinkle with sugar. (I didn’t use it, but if your berries are extra tart, you can add it in).
  4. In a mixing bowl add softened butter, oats, brown sugar, cinnamon and vanilla.
  5. Mix with your hands until combined.
  6. If the mixture is too crumbly, add a little butter. Too loose? Add some oats. Not sweet enough? Add a little more brown sugar.
Notes

If you can’t eat oats, quinoa flakes will work here. Also, make sure they are gluten free.
You can swap out the berries for any fresh or frozen fruit.

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Oats, sugar, butter, vanilla, fruit and complimentary spices. Mix the crust with your hands. Not enough? Mix some more.

Ricotta with my mamma

I really love going home. My mom’s kitchen is twice as big as mine and it is filled with exotic ingredients and fancy pots and a tool for everything. (Yes mom, it was me that took the purple sticky rice & the cranberry beans).

But more than the fancy kitchen is the sense of home and the fun that I get to have with my mom. Talking about ingredients, one upping each other with cupcake ideas & successes – she wins this round with lemon cupcakes with a lemoncello filling and lemon frosting with another dash of lemoncello. And no, she didn’t save any for me or give me the recipe.

Tonight, because I was only in town for one night, and because she has been bragging about this home made ricotta, we made cheese. We filled the house with the smell of buttermilk and whey and now have what looks like a science experiment in the fridge. But the little bit I was allowed to sample tastes divine. It is rich, slightly sweet and almost buttery tasting. It is home made, and it is real food. It has made it into the compendium of family recipes that my dad is compiling. One day I will sell out and get a cook book deal with all the deliciousness inside it. Until then, I will I will have to tide you over with the ricotta recipe. And pictures of it on this delicious crisp bread that I picked up at the local food coop last weekend.

Buttermilk Ricotta Cheese

  • 6 cups whole milk
  • 3 cups buttermilk
  • 2 cups heavy cream
  • 2 tablespoons vinegar

Pour all the ingredients in a large saucepan and bring to a simmer over medium heat. Simmer for a few minutes making sure that you have lots of little curds formed. Remove your pan from the heat and let it cool slowly (for about 20 minutes).

Strain the cheese through a cheesecloth lined strainer. This process takes a little while – you don’t want to put too much liquid in the strainer at any one time. If you think some curds have escaped, you can run the liquid through the strainer twice. Squeeze out the extra liquid.

Refrigerate¬†in the strainer over night over a bowl to collect all the extra whey. The cheese will keep for about a week. Put the whey in a separate container and save to make something like my dad’s delicious english muffin bread.

I enjoyed my ricotta on a gluten free crisp bread with black berries from the food co-op and some University of Illinois Honey (as made famous on the Colbert Report). I might have died and gone to heaven. Now, go make your own ricotta and never buy it from a grocery store again.