Happy Berry Week everyone! If you’ve been following along, you know that there are some incredible berry recipes flying through the inter webs this week…Links to all of the berry blogging beauties are at the bottom of this post.
I’m excited to share a recipe with you that combines all of the comfort food of an old-fashioned berry crisp, with a little lightened-up tropical goodness. Oh, and it’s gluten-free too!
Now how can you argue with that!? That’s right: You cannot.
Served with a scoop of vanilla ice cream…You will be magically transported to your childhood. And Hawaii. And heaven. All at once. Try it, you’ll see.
Warm or cold, this stuff is delicious!
Raspberries are my absolute favorite berry. I ate my weight in them while we were on the mainland this summer, and I kind of mourn that I cannot find them locally grown here in Hawaii. (Someday I might just try growing them myself, just to see…)
For this crisp, I combined my raspberries (bought at Costco) with some papaya from our own trees. (yay!) As with any crisp, you could substitute just about any fruit for both the raspberries and the papaya. (Mango would be another great tropical touch.) The basic fruit filling here is a very standard recipe, but this recipe provides you with a tropical gluten-free crumble topping. I tried to lighten it up a bit–using some coconut oil in place of part of the butter, and cutting down on the sugar. The gluten-free topping turned out so great–I see no reason NOT to make this one gluten-free, but you can always use all-purpose flour if you prefer.
Papaya-Berry Crisp (Gluten Free)
4-5 cups berries.
1-2 cup chopped papaya.
1/4 cup granulated sugar
1 tablespoon cornstarch
zest of 1 lemon
1/4 teaspoon salt
1 cup rolled (gluten-free) oats
1/2 cup gluten-free flour. I used Bob’s Red Mill. (or all-purpose flour if you prefer.)
1/2 cup packed brown sugar
1/4 cup chopped macadamia nuts (optional.)
1/4 cup shredded coconut
1 teaspoon cinnamon
1/2 teaspoon grated fresh nutmeg
1/4 teaspoon salt
1/3 cup unsalted butter, cubed up cool, or at room temp.
1/4 cup coconut oil
Filling: Add berries, cornstarch, sugar, salt, and lemon zest and stir to combine. Carefully stir in the cubed papaya, and combine well. Pour into a butter-smeared glass or stone bakeware piece, or into individual ramekins.
For Topping: Combine oats, brown sugar, flour, optional nuts, and spices in a large bowl. Add coconut oil and combine well. Add cold butter cubes and stir until butter is incorporated. Use your hands to clump the mixture together and crumble evenly over the surface of the fruit.
Preheat oven to 350. Cook crisp for 30-40 minutes, until top is golden and crunchy and fruit is bubbling. Allow to stand for 5 minutes then eat hot, warm, or at room temperature. Serve with good quality vanilla ice cream.
I do believe that berry crisp is incomplete without great ice cream. So here’s your bonus round for today…
The recipe I used came from Fellow-Berry-Weeker, Jeanne, of Inside NanaBread’s Head. Legend has it that this is THE recipe for Ben & Jerry’s Sweet Cream Ice Cream Base! Find the recipe, and plenty of other legends at Jeanne’s site–HERE!
Now for the rest of the Berry Week links: ENJOY!
Thursday: Country Cleaver-Berry Sorbet Bellini:: ME! / The Girly Girl Cooks-Strawberry-Rhubarb Stuffed French Toast /Country Cleaver–Strawberry-Basil-Sorbet Bellini
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