Category: Dessert Page 1 of 2

This was easy and came out great! The original recipe is from: https://www.wellplated.com/triple-berry-crisp/

5 tablespoons melted butter
1 1/4 cups old-fashioned rolled oats
3/4 cup 1:1 gluten free baking flour or regular all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/3 cup pure maple syrup
5 cups frozen mixed berries
1 tablespoon lemon juice
2 teaspoons pure vanilla extract
1/2 tablespoon cornstarch

In a bowl, melt the butter. Add the oats, flour, cinnamon salt and maple syrup.

In a slow cooker, combine the mixed berries, lemon juice, vanilla and cornstarch. Sprinkle the oat mixture over the top and cook on low for 2 – 3 hours until bubbly.

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This was so good! This recipe is modified from this apple crisp recipe. I halved it and reduced the amount of sugar.

5 apples, peeled and chopped
1/8 cup raw sugar
1/2 TBS gluten free all purpose flour
1/2 tsp ground cinnamon
1/4 cup water
1/2 cup gluten free oatmeal
1/2 cup gluten free all purpose flour
1/8 cup packed brown sugar
1/8 cup honey
1/8 tsp baking powder
1/8 tsp baking soda
1/8 tsp cinnamon
1/4 cup butter, melted

Preheat oven to 350 F.

Place the apples in a 9″ x 9″ pan. Mix the raw sugar, 1/2 TBS flour and ground cinnamon. Sprinkle over the apples. Pour the water evenly over the apples.
Combine the oatmeal, remaining flour, brown sugar, honey, baking powder, baking soda, cinnamon and melted butter. Crumble evenly over the apple mixture.

Bake for 45 minutes. Serve warm, with whipped cream or vanilla ice cream, if desired.

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My peach tree is full of peaches, so this recipe was tonight’s dessert. It was delicious! I modified it slightly from this recipe.

4 peaches, diced (I left the skin on them)
1/4 cup butter, melted
1 cup flour (I used gluten free all purpose flour)
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
3/4 cup milk

Preheat oven to 375.
In an 8 x 8 glass dish, add the butter. Put it in the microwave and melt the butter.
In a mixing bowl, add the flour, baking powder, salt, sugar and cinnamon. Mix well.
Add the milk and stir.
Spread over the melted butter.
Sprinkle the diced peaches over the top.
Bake for 40 – 55 minutes, or until set.
Top with whipped cream or ice cream, if desired. I topped it with vanilla ice cream.

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I modified this recipe from pg. 48 in the June/July 2018 issue of Country Woman. It used peaches, which I didn’t have, so I substituted apples. This dessert is baked in the oven using a cast iron skillet, which has become my favorite cookware.

Filling:

1/4 cup sugar
3 TBS cornstarch
1/2 tsp ground cinnamon
1/4 tsp nutmeg
3 apples, peeled and diced
2 cups frozen mixed berries
1 TBS lemon juice

Topping:

1/2 cup all purpose flour (I used Bob’s Red Mill all purpose gluten free flour)
1/2 cup oatmeal
1/8 cup sugar
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp cinnamon
3/4 cup buttermilk
1 TBS butter

Preheat oven to 375. In a large bowl, mix the sugar, cornstarch, cinnamon and nutmeg. Add apples, berries and lemon juice. Transfer to a 10 inch cast iron skillet.
In a small bowl, combine the flour, oatmeal, sugar, baking powder, salt, baking soda and cinnamon. Add buttermilk. Drop by teaspoonfuls over the apple berry mixture. Dot with butter.
Bake uncovered until the topping is golden brown, about 40 – 45 minutes.
Serve warm. If desired, top with whipped cream or vanilla ice cream.

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This recipe is adapted to be a little healthier from a recipe on Facebook from Granny’s Kitchen pg. 364.
I used gluten free flour and have tried it with nectarines and strawberries. Super good with either one!

4 TBS butter
1/4 cup applesauce
1 cup milk
1/4 cup sugar
1 cup flour
1/4 cup oatmeal
1 tsp baking powder
1/2 tsp cinnamon
fruit of your choice (nectarines, peaches, berries)

Melt butter and pour into bottom of baking pan. Mix together the flour, oatmeal, sugar, baking powder and cinnamon. Add the applesauce and milk. Pour batter into baking pan on top of the butter. Cover with the fruit. Do not stir. The batter will rise to the top as it bakes and absorb the flavor of the fruit.
Bake at 350 degrees for 1 hour. Serve warm with whipped cream or ice cream.

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This is a recipe similar to one found in my new Speedy Sneaky Chef book. It is super easy and only takes a few minutes to make.

1 frozen banana
3 tbs of yogurt, plain or any other flavor of your choosing will work
1 tsp honey
1/8 tsp cinnamon

Add all ingredients in order to a small food processor. Mix until smooth.

Tip: Keep a couple of frozen bananas in the freezer ready to go.
This recipe would also be great with other frozen fruit in place of or in addition to the banana.

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This recipe is adapted to use less sugar from the Pear Crisp recipe out of The New American Plate Cookbook
, pg. 248. I added more spices in place of the sugar. The original recipe also calls for 6 pears, which I replaced with 4 pears and 2 apples.
It is delicious!!!

1/4 cup rolled oats
3 tbs whole wheat flour
4 tbs unbleached all purpose flour
1 tbs wheat germ
2 tbs packed dark brown sugar
1/4 tsp ground cinnamon
1 tbs canola oil
4 pears, peeled, if desired, cored and cubed into 1 inch pieces
2 apples, peeled, if desired, cored and cubed into 1 inch pieces
1 tbs lemon juice
1/4 tsp ground nutmeg
1/16 tsp ground cloves

Preheat oven to 375. Coat an 8 or 9 inch round or square pan with canola oil or non-stick cooking spray. In a bowl, combine pears, apples, lemon juice, 1/2 tbs of the dark brown sugar, 2 tbs of all purpose flour, nutmeg and cloves. Spoon the mixture into the prepared pan.
In a food processor, pulse the oats for 15 seconds. Add whole wheat flour, 2 tbs of all purpose flour, wheat germ, 1 1/2 tbs of brown sugar, and cinnamon. Process for 15 seconds. Drizzle in canola oil and process for 30 seconds. Cover top of pear mixture with oat mixture, pressing down gently. Bake for 45 to 50 minutes, until the topping is brown and the pears are bubbling. Serve hot.

If you don’t have a blood sugar issue, like I do, this would be really good served with vanilla ice cream or whipped cream.

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