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!

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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 🙂