Apple Blackberry Crumble Bars

Good afternoon everyone!! I hope that your St. Patrick’s Day was filled with lots of green, clovers, and hopefully not too many green treats, because to be honest, those kind of scare me. Mine was pretty uneventful, but this coming weekend is going to be filled with lots of news. In the next few weeks, I’m going to be receiving all of my college notifications, which is a little bit stressful to say the least. But, the only thing that I can do at this point is wait, and to help you wait too, I made you something that isn’t green!

-4My last ever state gymnastics meet is this coming weekend. I’m still having a hard time thinking about that, but I knew that this day would come eventually. I’ve been at my gym for 7 years, and it’s sad to think that this is the last time that I’ll be able to wear my leotard and warmups. It’s going to be hard to say goodbye to a sport that I’ve spent so much of my life participating in, but I’m hoping that wherever I go I will be able to compete on a club team or even train at a gym recreationally.

-1I always seem to end up with tons of apples at my house. I love to eat them as a healthy after school or gymnastics snack, but there are some weeks where there seems to be an endless supply of apples in our kitchen. I’ve made so many apple desserts that are just so similar, and I wanted something a little different. These crumb bars are a mixture of a buttery shortbread crust, cinnamony apples, and a slightly tart layer of all natural blackberry preserves. While you can use whatever you would like, I love the mixture between these 2 and would highly recommend it.

Apple Blackberry Crumble Bars- From Annie’s Eats

Ingredients

For the base:

  • 1 1/3 cups all-purpose flour
  • 2 tbsp. sugar
  • 1 tsp. salt
  • 1 stick unsalted butter, at room temperature

For the filling:

  • 4 medium-sized apples, peeled, cored and coarsely diced
  • 5 tbsp. sugar
  • ¼ tsp. cinnamon
  • 2 tsp. cornstarch
  • 2 tbsp. lemon juice
  • ¼ cup fruit jam (I used peach)

For the topping:

  • ½ cup all-purpose flour
3 tbsp. sugar
  • 4 tbsp. unsalted butter, softened

Directions:

  1. To prepare the filling, in a large skillet combine the apples, sugar, and cinnamon.  Cook over medium heat, stirring occasionally, for 5-7 minutes, until apples are tender but still firm.  In a small cup, whisk together cornstarch and lemon juice.  Add to the apple mixture and continue cooking, stirring constantly for 3 minutes or until thickened.  Remove from heat and set aside to cool.
  2. Preheat oven to 350°.  Line an 8×8” baking dish with foil, leaving overhang on both sides for easy removal later.  Grease foil.
  3. To make the base, in a medium bowl combine flour, sugar and salt.  Mix well.  Cut the butter into the flour mixture using a pastry blender, two forks or your hands, until it resembles breadcrumbs.  Press the mixture into the bottom of the prepared pan.  Bake for 10-12 minutes, until lightly browned around the edges.  Remove from the oven.  Spread the fruit jam evenly on the base while it is still hot.  Top with the cooked apple mixture.
  4. In a medium bowl combine all ingredients for the topping.  Mix well until combined and crumbly.  Sprinkle over the apple layer.  Bake for 25-30 minutes or until golden brown.  Remove from the oven and allow to cool.  Using the foil, lift out of pan.  Cut into squares and serve.  (If desired, refrigerate before cutting to firm up a bit for easier slicing.)

Enjoy!

-Rayna 🙂

 

Blackberry, Peach, and Pistachio Crisp {Gluten Free}

Good morning, everyone! I hope all of you have had a great weekend so far. My weekend took an interesting turn of events, and instead of staying home and baking and doing other “house-things,” my best friend Deanna invited me to go to an amusement park in New Hampshire with her and her family. After the 3 hour drive there, we had tons of fun getting soaked and stopping for ice cream (a family tradition at their house) and left me slightly sunburned and very tired. Either way, I had lots of fun and I’m glad I got to go to an amusement park this summer!

DSC_0054_2 One of the things I love most about summer is the produce that’s available. I mean winter produce is fine, and everyone loves a good clementine, but you just can’t beat biting into a ripe, juicy nectarine and having the sweet remains of it drip down your face, making your hands too sticky to touch. I love eating them raw, but I also love making summer treats, and the first thing that comes to my mind is a crisp. They’re so easy to throw together, and such a delicious summer treat. And since it’s gluten-free, everyone can take part in eating it!

DSC_0090

Blackberry, Peach, and Pistachio Crisp {Gluten Free}: Adapted from Keep it Sweet

Ingredients

Topping:

  • 2 ounces (~1/2 cup) oat flour
  • 3/4 ounces (~1/4 cup) old fashioned oatmeal
  • 1 1/2 ounces (~1/3 cup) salted pistachios, roughly chopped
  • 2.5 ounces (~1/3 cup, tightly packed) light brown sugar
  • 2 ounces (1/4 cup /  1/2 stick) cold unsalted butter, cut into small cubes

Filling:

  • 1 1/2 pounds (3 large / ~4 cup yield) peaches, thinly sliced, peeling the skin is optional
  • 14 ounces (~4 cups) blackberries
  • 2 ounces (~1/4 cup) granulated sugar
  • 1/2 ounces (~2 tablespoons) oat flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon fresh lemon juice
  • 1/2 ounce (1 tablespoons) unsalted butter, chilled, cut into small pieces

Directions

  1. Pre-heat oven to 350 degrees; grease a 9-inch baking dish (or one of comparable volume) and set aside
  2. In a medium bowl, prepare topping; mix together oat flour, oatmeal, pistachios and brown sugar. Add butter and use fingers to combine until mixture is slightly lumpy; set aside
  3. Prepare filling; in a very large bowl, stir together fruit, granulated sugar, oat flour, cinnamon, lemon juice and butter. Spread filling into prepared baking dish; sprinkle evenly with topping
  4. Bake for about 35 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time

Who said gluten free isn’t delicious, too?

-Rayna 🙂