It’s been a while, and there is plenty of time later to share the whys. It is a cloudy day in DC this Shabbat, so I am already baking! One of the things I love to bake is something that will be Shabbat dinner dessert that can also serve as Shabbat morning breakfast!
I love blackberries, and have great memories from when I was a kid: My mom would send my sister, Sandra, and me into our backyard with a large bowl or her Dutch oven to pick blackberries. It was an easy assignment. Between us, we probably ate as many as picked. Nonetheless, we always made sure the container was full so that my mom could make a big patch of blackberries and dumplings. For lots of reasons, I can no longer eat that way. Yet, my love of blackberries and some kind of yummy dough has continued.
Over the summer, I took advantage of Costco’s great prices on fresh blackberries to play with several recipes. This is the winner. It is based on a recipe on Rachelle Himmelman’s blog Gluten Free Baking By Rachelle. The primary difference is that I use a lot less sugar. I like the tartness of berries and do not seek to cover it up. Additionally, raw sugar granules are larger. I know that granule size makes a difference in salts and how I use them, so I am making the same assumption about sugar. To adjust the sugar, simply double my suggestions. I also take an extra step to accommodate my pesky egg-yolk allergy. Rachelle's recipe says "fresh or frozen". So far, I have only used fresh, though I keep frozen as a possibility. With winter about to settle in, I’m sure I’ll resort to frozen and let you know how it goes. It you get there first, let me know!
The reason I added “crisp” to the name is because the topping does not produce the thicker pie or almost biscuit-like crust I associate with cobblers. The lighter, crisp-like topping has also become one of the reasons this is now a go-to recipe. All ingredients are certified kosher, certified gluten-free, and soy-free. I am using a new flour blend. Once I have used all of it in a variety of recipes, I'll give you my report! In the meantime, use your favorite blend!
Prep time: 15-20 MinutesCook time: 45-55
- 4 Cups Blackberries (fresh or frozen)
- 1/4 Cup Raw Sugar
- 1 Tablespoon Gluten-free all purpose flour
For The Topping:
- 1/2 Cup Raw Sugar minus 1 tablespoon (if changing, 1 cup)
- 1 Cup Gluten-free all purpose flour
- 1 Teaspoon Baking Powder
- 1 Whole Egg, cold from the frig
- 1/2 Cup Dairy-Free Shortening, melted. Note: I use one or a combination of these: refined coconut oil (does not add coconut flavor and seems to neutralize sulfites), certified to be responsibly harvested palm or red palm oil, or - if no one has a nut allergy - a really good almond paste. Yes, you can use a soy-based shortening or butter if those are not issues.
- Preheat oven to 350 degrees.
- In a medium sized bowl add blackberries, 1/4 cup sugar, and 1 tablespoon flour stir until ingredients are combine and there is no longer any sugar or flour on the bottom of bowl, set aside.
- In another medium bowl add 1/2 cup sugar, 1 cup flour, 1 teaspoon baking powder, lightly stir with a fork to combine, once combined make a well in the center of your bowl and add egg, stir until your mixture becomes small crumbs. Note: I beat the egg first, then place it in the well.
- Place blackberry mixture in a ungreased 11x7x1.5 inch pan or 2 quart baking dish.
- Pour crumb topping and spread evening over the blackberries.
- Drizzle the melted shortening on top of crumb mixture and bake for 45-55 minutes or until golden brown. DO NOT OVER BAKE!
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