This allergy free old-fashioned favorite is the perfect red white and blue dessert for your Memorial Day BBQ, or your 4th of July picnic! It’s seasonal and colorful, and good for you too. Not only is it free of all top 8 allergens, making it safe for most everyone, it’s also gluten-free, vegan, and refined sugar-free. But as my friend Rach once said after baking one of my crisps, “Who needs gluten?” You won’t miss out on anything with this healthful indulgence. It’s perfect for breakfast, snack, teatime, or dessert. Dig in!
Allergy Free Maple Berry Crisp
Make 8 Servings
6 cups fresh berries (I use half blueberries, half strawberries)
½ cup maple syrup
2 Tablespoons cornstarch or tapioca starch
2 Tablespoons freshly squeezed lemon juice
1 ¼ cups Authentic Foods GF Classical Blend, or my Basic Gluten-Free Flour Mix
¼ teaspoon xanthan gum
pinch of salt
¾ cup maple sugar
1 cup gluten-free old-fashioned oats
½ cup plus 2 Tablespoons dairy-free, soy-free vegetable shortening
Preheat oven to 350 degrees F. Grease an 11×7-inch baking dish.
Combine berries, cutting strawberries in half if large.
Drizzle berries with maple syrup, toss gently, and then sprinkle with cornstarch and lemon juice. Toss gently to combine. Transfer to baking dish.
Combine flour mix, xanthan gum, salt and maple sugar. Whisk together. Toss in oats.
Melt the shortening (about 30 seconds in the microwave does it) and drizzle into the flour mixture, stirring gently to combine until the consistency of a course granola. Use your fingers to clump it together. Spread the crumble topping evenly over the fruit.
Bake 35 to 40 minutes until topping is golden and fruit is bubbling up around the edges. Transfer to a cooling rack and let rest at least 30 minutes before serving. Store any leftovers (as if!) covered at room temperature.
Allergy-Free Maple Berry Crisp © 2011 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
Kugel (Yiddish for pudding) can be sweet or savory, made with a combination of egg noodles, cheese, potatoes, apples, carrots, sweet potatoes, and, during Passover, often matzoh meal. No matter the taste profile, Kugel usually contains eggs and gluten. I wanted to avoid both. So I took on the challenge of creating a gluten-free, dairy-free, soy-free Kugel recipe. (more…)
Happy St. Patrick’s Day weekend! I see a lot of festivities coming our way in the next 48 hours. Sadly, it’s raining here in LA, which means the Irish Dance concert at my boys’ school is certain to be cancelled (it was going to be held outside). But I’m sure there is lots more fun stuff happening for them today. What are you planning for this weekend to play with the leprechauns?
Thanks for quickly sharing so many allergy-free and/or gluten-free links this past week. I’ve chosen to feature the St. Patrick Day themed recipes.
Some great gluten-free and/or allergy-friendly St. Patrick’s Day recipes from this week’s Allergy-Friendly Friday roundup were:
- St. Patrick’s Pot Roast with Guinness from Allergy-Free Vintage Cookery
- Broccoli and Coconut Soup (it’s GREEN!) from The Fussiest Eater
- GF Dubbel Dark Chocolate Cake and Ganache (Guinness-like Cake — Hey, where’d you get that Gluten-Free Dubbel Ale?????) from The Fox in the Kitchen
- Sunny Buttons (made from Sunbutter, these look like leprechaun gold. I’m going to share the pic since it didn’t post below) from Jazzy Allergy Recipes