Monday, May 18, 2015

Blackberry Rhubarb Crisp - lower sugar, gluten-free

Everyone pairs rhubarb with strawberries, but sometimes I feel like strawberries are too sweet to really balance the tartness of the rhubarb.  I picked some mellow-tart blackberries to put with the rhubarb in this crisp.  This is my recipe, a conglomeration of and inspired by multiple recipes on the internet - Blackberry Rhubarb Crumble from The Kitchn, Strawberry Rhubarb Bourbon Cobbler with Ginger Oat Scones from The Bojon Gourmet, and Rhubarb Cobbler from The Pioneer Woman. I took their general ideas, made it lower-sugar and gluten-free, and called it crisp. I'm actually not sure of the difference between crumble and crisp but I've always called what this is crisp.

Now because I followed The Kitchn's baking time, my rhubarb was still crunchy. I would do what others have done and let the fruit cook by itself for 10-15 minutes and then add the topping. Nobody wants to be reminded that rhubarb started out looking like celery!

Blackberry Rhubarb Crisp

1 lb fresh blackberries, washed and picked over
1 lb - 1.5 lbs fresh rhubarb, washed and cut into 1/4-inch thick half moons
Juice from 1/2 lemon
1/3 cup coconut sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt

1/2 cup almond flour
1/4 cup coconut flour
1/4 cup old fashioned oats
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1/4 tsp salt
1/3 cup brown sugar Splenda (may use coconut sugar again)
2 large eggs
1 tsp vanilla extract
8 tbsp unsalted butter (1 stick), melted

Heat the oven to 375°F and lightly grease a baking dish - 8x8 pan will work (I used a 10" oval casserole dish).

Toss the blackberries and rhubarb together gently with the lemon juice, coconut sugar, cinnamon, ginger, and salt. Spread in the prepared baking dish and bake without topping for 10-15 minutes.

In a medium bowl, whisk the flours and oats with the spices, baking powder,  and salt. Whisk in the brown sugar Splenda, breaking up any large clumps. In a small separate bowl, whisk the eggs with the vanilla. Pour the egg mixture into the flour mixture and use your hands to mix the eggs into the flour. Let the mixture vary in texture.

Drop the larger, wetter clumps of dough over the fruit. Shake the drier crumbs over top, distributing the dough evenly over the fruit. Pour the melted butter over everything.

Bake for 35 minutes, or until the top is golden brown and the crumble is baked through. Let sit for about 30 minutes before eating.

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