My gluten free blackberry crisp is soft, sugary, and warm deliciousness topped with crunchy, cinnamony scrumptiousness, y'all!! Juicy oversized blackberries, coated in vanilla, lemon juice and zest, cinnamon and sugar with just a hint of cassava flour. Topped with a pulsed concoction of more flour and cinnamon, pecan halves, ice-cold butter and brown sugar. Then, baked to browned and bubbly perfection while you peek through the oven door, longing for that very first, eyes-rolling-in-the-back-of-your-head bite. Yep and yay...
Save the Best for Last, Y'all...
As I write this, it's like 97 degrees outside with a heat index of 112!! Yep. It's stupid hot outside. So much so that we've increased our refrigerated food intake greatly. And, are venturing outside to grill many of our main dishes, so that the heat stays put on the other side of our door.
I'm even simplifying our weekend meal menu items, too. And, saving my longer, more leisurely recipes for the weekends. However, one thing that hasn't summertime- changed is my sweet tooth, y'all. Nope. I'm still down for dessert about a half-hour after dinner. And, since we've literally bought half-melted candy at the store recently, I decided to go with this easy homemade gluten free blackberry crisp to cure my latest sugar craving.
Super simple to make with not much prep time all, this easy berry recipe helps you make the best of your local summer fruit offerings. The bottom bakes the blackberries into soft, sugary bliss. And the topping, y'all, the topping!! It's perfectly crunchy with hints of earthy cinnamon and just the right amount of brown sugar.
Yep, this gluten free blackberry crisp is amazing, y'all. It's sophisticatedly scrumptious when it's all warm and toasty straight outta the oven. And, the cold leftovers retain all of the delectable flavors. So, to reheat it or not reheat is the only question you have to ask yourself the next day. Honest!
How to Make Gluten Free Blackberry Crisp
Start by making a water bath to wash the berries. Then, gather the rest of the ingredients:
Pour all of the filling ingredients into a glass bowl. Then, toss to combine: (I cleaned my hands really well, then got in there and got the job done, y'all.)
Now, pour the seasoned gluten free blackberry crisp filling into the bottom of your greased enameled cast-iron skillet:
Now, pour all of the crisp topping ingredients into the bowl of your food processor:
The mixture is ready when it's combined and crumbly like this:
Finally, spoon the topping over the filling. And bake until browned, bubbly yumminess:
And that's it, y'all!!
The first thing you notice about this gluten free blackberry crisp is how wonderfully the topping complements the filling. Trust me, you'll be in the food moment that nanosecond that passes between the first time the two distinct components collide. When it does, you'll relish in the soft, bursting berries on your tongue. Then, once the cinnamony crunch topping hits your tongue, you're taken to a whole, whole new level of dessert delectableness that just gets better and better with each bite.
Yep, this recipe is a twice-tested winner, y'all. And, just about foolproof as long as you follow the recipe steps carefully. Indeed.
Share this gluten free blackberry crisp with those whose life ride with you just gets more and more exciting. Much love, and see y'all on the yum side...
Gluten Free Blackberry Crisp
For the Filling
- 6 cups fresh blackberries
- ½ cup granulated sugar
- 2 teaspoons cassava flour
- ½ teaspoon ground cinnamon
- 1 teaspoon gluten free real vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
For the Crisp Topping
- ⅓ cup cassava flour
- 1 cup pecan halves
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 4 tablespoons cold butter, cut into small pieces
- Preheat the oven to 375 degrees F.
- Pour all of the filling ingredients into a large glass bowl. (Blackberries may stain a plastic bowl.)
- Toss until well combined.
- Pour into a well-greased 12-inch enameled cast iron skillet or a 9 x 13 baking pan.
- Place all of the crisp ingredients into the bowl of your food processor.
- Pulse for about 45 seconds to 1 minute, or until all of the ingredients are well combined. The mixture will be crumbly.
- Spoon the topping over the filling.
- Bake for 20 to 25 minutes, or until the top browns nicely.
- Let cool for a while after removing from oven. Then, serve with whipped cream or ice cream.