Sunday, July 31, 2011

Garden Fresh Dessert

You may or may not be finding yourself with an abundance of raspberries, but I am.  And when life gives me raspberries, I make dessert.  Not just any dessert, but a Gluten Free, Dairy Free Fresh Raspberry Crumble Bars.  Why Gluten Free, Dairy Free?  I have an intolerance to both gluten and cow's milk..... I will go into that a little further in another post, but this can easily be adapted for all you wheat and milk consumers.

First, round up your help to gather the berries.  You may have to force creatively pursuade them to pitch in; I recommend retelling the story of the Little Red Hen for a sure fire way to have everyone ready to do their share.

Important note:  you need to pick more berries than you actually eat.  But, with my QA background, I can appreciate wanting to make sure they are ready.  Thanks, Jacob.

Then, while the berries are still really fresh, quickly collect all the items you'll need in the kitchen and get crackin'.  Here's what you'll need to do.....

GF/DF Fresh Raspberry Crumble Bars

1/2 c sugar
3 t cornstarch
4 c raspberries
3 cups GF flour blend (or substitute all-purpose flour)
1/2 c light brown sugar
1/2 c sugar
1 c shortening (or 2 sticks of butter ~ best heard in the voice of Paula Deen)
1/2 t salt
1 egg
1 t vanilla
1 t cinnamon
1 t baking powder
Gently mix the raspberries with the 1/2 cup of sugar and cornstarch.  Set aside and out of reach from anyone passing through the kitchen that may want to snatch a berry or two.
Combine all the rest of the ingredients.  Incorporate them by using a pastry blender or two knives, or two forks.... or two spoons.  Whatever works.  Just get everything together and when it's ready it should look like a bowl of thick wet clumpy sand.
Then, in a greased baking dish (as close to a 9 x 13 that you have), press in just a little over half of the batter mixture.  Then pour in your juicy, sweet berries.  Top with the rest of the thick wet sand batter, randomly crumbling it over the top.
Bake at 375F for about 35-45 minutes, until the fruit is bubbling and the top is nice and golden brown.  Let cool.  Don't get too anxious; the fruit will most likely take the ridges off the roof of your mouth at this point.  Let it rest.... your patience will be rewarded. 
When it's time to enjoy, dish it up with some whipped cream, top with vanilla ice cream or enjoy as it is.  Yummy!

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