blackberries – cookingwithoutallergens

Sorry that I’ve not been able to post new recipes for the last several months. Early in July, I fell and severely injured my left leg and was bedridden for almost six weeks. Then, earlier this month my doctor discovered several basal cell carcinomas; one on my right arm and the other on my nose. So I’m in the midst of dealing with that.

One way I’ve often dealt with cheering myself up is with food which is probably one of the reasons I now suffer from so many allergies and sensitivities. Today, I put together a crumble using pears along with what I think is it’s perfect pairing – blackberries. Easy to do, don’t even need a mixer; just a couple of bowls and a mixing spoon. And oh so delicious and much healthier than, oh say, pie or cake.

First, place a piece of parchment paper in the bottom of an 8″ baking pan (square works best). Preheat oven to 350 degrees. In a medium mixing bowl combine:

3-4 slightly unripe pears, peeled then sliced or diced
1/2 pint blackberries
2 tablespoons all-purpose gluten-free flour
1 teaspoon spice – cinnamon, nutmeg, allspice, etc., whichever you like best
Dash of sea salt (about 1/8 teaspoon)

Mix to combine. In the second medium size bowl combine:

1 cup gluten-free rolled oats (preferably organic)
1/4 cup gluten-free all-purpose flour
1/3 cup date sugar (or coconut)
1/2 teaspoon salt
1/3 cup avocado oil (or melted vegan butter if you can use it)

Stir to combine until all the dry mixture is moistened. Spread about half the oat mixture in the bottom of the prepared pan. Add the fruit mixture, spreading evenly in the pan and then finally distribute the remainder of the oat mixture evenly over the top of the fruit. Bake for about an hour depending on the ripeness of the fruit. Serve hot or warm with either a non-dairy frozen ice “cream” or I like it with just a bit of oat milk. Makes 6-8 servings.

My father’s favorite dessert! Growing up we had a blackberry patch in the back yard and every August, we’d go pick the blackberries, always getting our arms scratched from the thorns. Most went the freezer (and our mouths) except for a few cups that immediately went into the house and put into a buttered casserole dish. Some flour and cinnamon went over them and then a cottage pudding spread on top for a crust, hot water and sugar and into the oven. My father always ate it with vanilla ice cream, obviously not something I can do. This is a dessert best served warm. The recipe serves 6.

Grease an 8″ casserole dish. Preheat oven to 425 degrees. In a medium bowl combine:

3 cups blackberries (or raspberries, blueberries, apples, peaches, etc.)

2 tablespoon tapioca flour (don’t have any? use 2 tablespoon all purpose gluten-free flour)

2 teaspoons cinnamon

Pour into the casserole dish. Into the bowl you used for the blackberries, combine:

1 cup all purpose gluten-free flour

1/2 teaspoon xanthan gum

2 teaspoons baking powder

1 tablespoon date sugar

1/4 teaspoon salt

Stir to combine then add:

2 tablespoons vegan margarine

Using a fork, work the margarine into the flour mixture. Add:

1/2 cup non-dairy milk

Combine until mixed but don’t over mix. Spoon on top of the berries and spread to cover most of them. Pour over the top of the cobbler:

1/4 cup date sugar

1 teaspoon cinnamon

1 cup hot water

Most of the date sugar should wash down into the berries. The little sugar on the top will form a sweet crust when baked. Bake the cobbler for 30-40 minutes until a toothpick inserted in the cobbler crust comes out clean. Serve warm with vanilla frozen dessert or whipped topping, or I like it just the way it is although sometimes I top it with a vanilla mousseline sauce.

Pastry Sauce:

Put into a saucepan and stir to combine:

2 tablespoons cornstarch (or arrowroot)

1/3 cup date sugar

1/4 teaspoon salt

Stir into the mixture:

1/4 cup non dairy milk (any will do EXCEPT NOT soy)

Whisk to make sure it’s lump free before adding:

2 cups non-dairy milk

Heat over medium heat whisking constantly once it starts to get hot until the mixture coats the back of a spoon. Remove from the heat and add:

1 teaspoon vanilla

2 tablespoons vegan margarine