So when I wanted to utilize the blackberries which are now ripening around the wee house and delve into my frozen stash of local picked blueberries and raspberries to whip up a fabulous crisp, I had to scratch around in the cupboards for alternative floury type substance to substitute with. The result was delicious, so much so that I don’t think I would go back to the flour version even if i wasn’t saddled with a wheat free guest.
Berry Crisp (adapted from Martha Stewart)
6 cups (3 pints) blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
1/2 c buckwheat flour
1/4 c almond meal
1/2 cup rolled oats
1/3 c chopped nuts (I used pecans and walnuts mixed)
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) unsalted butter, softened
1/3 cup sugar
Heat oven 375F combine all ingredients for filling, put in 8 x 8 square baking dish.
Stir the flours, oats, baking powder, and salt together. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Add nuts, using your hands, squeeze topping pieces together into clumps.
Sprinkle evenly over filling. Bake 50-60 mins until center is bubbling. Transfer to a wire rack, and let cool for 30 minutes before serving.