Shopping farmers’ markets and roadside fruit and vegetable stands is one of my favorite things to do. Whether it’s early in the growing season, and perusing the booths inspires me to think of creative ways to use abundant summer fruits, or in early autumn when I’m eager to throw fresh apples in to absolutely everything!
This summer I coupled rhubarb with strawberries and raspberries and made a delightful (& super easy) crisp! Now I’ve switched gears to making apple concoctions, and since I froze my early season raspberries, I can still combine the two for a fantastically festive Fall dessert!
Maryland's First Lady Katie O'Malley, Dr. Judith Palfrey, & a handful of kids (including mine!) made local Apple Crisp at the Government House to launch Chop Chop Maryland!
It’s good to know I’m not the only one thinking this way. Here in Maryland, our First Lady launched “Chop Chop Maryland” last night at the Government House, and my kids and I were honored to have been invited to attend.
The initiative, a state-wide effort to support the efforts of Michelle Obama’s “Let’s Move” campaign against childhood obesity, focuses on getting kids into the kitchen with fun, healthy and local foods. The state teamed up with Sally Sampson’s Chop Chop Magazine (“The Fun Cooking Magazine for Families”) to create this new initiative with monthly recipes featured online, at local non-profits and health organizations, and sent via text message.
Dr. Judith Palfrey, the head of the “Let’s Move” campaign, joined with my kids and others last night to make a local apple crisp as the first “Chop Chop Maryland” recipe. Although it wasn’t gluten-free (they used wheat flour and non-certified GF oats), it easily could have been, so I thought I’d republish my recipe so that we could all Chop Chop this week!
Whether you hit the farmer’s market, grow your own fruit, find frozen berries in your freezer, chop apples, or otherwise, you need to try this quick recipe. It’s a real crowd pleaser and an easy way to get kids cooking with you in the kitchen as well!
Super easy, super fast and super friendly – a recipe you’ll want to keep in your dessert arsenal, for sure! To watch a video of just how easy it is to make a fruit crisp, check this out!
Raspberry-Rhubarb, Apple-Raspberry, … (or other favorite fruit!) Crisp
Fresh apples, the more the better!
- 2 cups rhubarb, trimmed and cut into 1/2 inch pieces (or 5-6 apples or pears, peeled & sliced)
Fresh cut rhubarb, front & center!
- 1-2 cups fresh raspberries, blackberries or blueberries (or strawberries, halved)
- 1/4 cup Jules Gluten Free™ All Purpose Flour
- 1/4 cup light brown or coconut palm sugar or 1-2 Tbs. maple, coconut or agave syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Preheat oven to 400° F. Prepare a 8×8 or 9×13 baking dish by oiling the bottom and sides lightly (a smaller pan will yield a thicker crisp and will need to bake longer).
In a large bowl, stir to combine all filling ingredients. Set aside while preparing the topping.
Combine all dry topping ingredients in a large bowl, then cut in the butter or Buttery Sticks using a pastry cutter or an electric mixer or large food processor. The mixture should be like clumpy gravel in texture when the butter is incorporated.
Pour the fruit filling mixture onto the bottom of the prepared pan and sprinkle with the topping until covered evenly. Bake for approximately 30 minutes, or until the fruit is bubbling and the topping is lightly browned. Serve warm as it is, or top with ice cream or non-dairy “ice creams” like So Delicious® soy or coconut “ice cream“!
(Congratulations to Denise Auld, Christy & Missy — the 3 winners of our May 2011 Gluten-Free Oats contest who each recieved a bag of Jules Gluten Free Certified Gluten-Free Oats in our Raspberry-Rhubarb Crisp Contest! Congratulations & Enjoy!)