Tuesday, September 1, 2009
There are definite perks to living in the country. One of them is the endless bounty of fresh blackberries that grow on my property. My whole family munches on these juicy dark purple beauties at the end of each summer, and we freeze the surplus so we can make delicious blackberry pancakes and muffins throughout the year.
This recipe for gluten free Blackberry-Blueberry Crumb Pie is my kid's favorite. I employ a few shortcuts to speed up the preparation of this juicy summertime treat, so I can serve it in a jiffy when my kids get a craving for it. By using a pre-made frozen gluten free pie crust, and opting for a simple crumb topping this pie comes together in no time.
Embrace the last days of summer by making this old fashioned, gluten free Blackberry-Blueberry Crumb Pie for your friends and family. Whether served on it's own, or along side a scoop of vanilla ice cream it is the perfect end to a summer time meal.
Blackberry-Blueberry Crumb Pie - Gluten Free
1 gluten free (single crust) pie shell - unbaked (I use the frozen Gluten Free Bakehouse brand available at Whole Foods Market)
3 cups fresh blackberries
2 cups fresh blueberries
3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon ground nutmeg
1/2 cup Pamela's Ultimate Baking and Pancake Mix
1/4 cup packed brown sugar
1/4 cup cold butter
In a large bowl, combine blackberries and blueberries. Combine the sugar, cornstarch, and nutmeg; sprinkle over berries and toss gently to combine. Pour into crust.
In a small bowl, combine the Pamela's Ultimate Baking and Pancake Mix and brown sugar; using a pastry blender cut in butter until crumbly. Sprinkle over filling. Bake at 375 degrees for 55-60 minutes or until set (cover edges with foil during the last 15 minutes to prevent over-browning if necessary). Cool on a wire rack. Yield: 6-8 servings.
*Recipe adapted from Simple & Delicious Magazine
*For more gluten free menu ideas visit The Gluten Free Homemaker and check out the the What Can I Eat That's Gluten Free page.