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!


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



  • 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


  • 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


  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 🙂



I can’t believe the end of August is drawing nearer and nearer. Although this summer has not been the most exciting in the sense that I didn’t travel any marvelous places or do anything extraordinary, it was fantastic. At the Mark O’Connor Alternative Strings Camp up at the Berklee College of Music, I made some awesome friends who have immense amounts of talent in June and then I was at home for a solid 5 weeks of gymnastics. Despite the lack of air conditioning, I got some pretty cool new skills that involved a cartwheel-tuck full off of the high beam and a front layout with a full twist on the floor! The summer came to a close with the Chamber Music Institute for Young Musicians, where I got to play some fantastic chamber music with some of my closest friends. Now, I’m just doing summer work and preparing for the big junior year to begin, and I couldn’t be more excited.

However, the star of the show should be this shortbread from Tartine. This has to be one of the best things that I have ever tested, and surely one of the best things that I have ever made. They are buttery but not so dense and heavy and leave your mouth with the wonderful smooth coat that only shortbread can give you. With only 4 ingredients, there is no excuse for you to not make these, especially considering that you probably have every ingredient sitting in your kitchen. What are you waiting for? Get baking!


Makes one 6×10″ pan, or about 60 2×0.5″ bars


  • 9 ounces (1 cup + 2 tbsp) unsalted butter, very soft
  • 9 ounces (1 3/4 cup + 2 tbsp) all purpose flour
  • 2 2/3 ounces (1/2 cup + 2 tbsp) cornstarch
  • 2 1/2 ounce (1/3 cup) granulated sugar
  • 1/4 cup superfine/granulated sugar for topping (optional)


  1. Preheat the oven to 325 degrees and prepare a 6X10 baking dish. Sift together the flour and the cornstarch. In an electric mixer, cream the very soft butter and the granulated sugar until just combined. Add the flour mixture and mix just until a smooth dough forms.
  2. Pat the dough evenly into the prepared baking dish- it should not be more than 2/3 inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. The middle of the shortbread should remain light. Let cool until warm to the touch before cutting. Sprinkle with the superfine sugar.

I’m drooling just thinking about them.

-Rayna 🙂

(Not in love with these pictures, but it’s the best I could get :/)