What August Brings

August 7, 2009

Blackberry Celebration

Blackberry Celebration

I had a really lovely afternoon with my friend Jen E. the other day. She made us a pot of rose tea and afterwards we picked blackberries from unruly brambles in her back yard. Oh my, wild blackberries are ripe. They are extraordinarily fragrant in the afternoon heat, and they smell almost as good as they taste. They are more than worth the little scrapes and inky stains that you suffer from picking them. Wild blackberries, to me, smack of August – sweet, warm and deeply flavoured. This year they are extremely plump, near to bursting. Jen herself is near to bursting, she is that pregnant and due any moment. Jen mentioned how good the blackberries would be in a crumble and I couldn’t agree more. Texturally I like to mix blackberries with other fruits, in this case cherries and apricots. Wild blackberries are so rich and amazing, their taste seeps out and overtakes the other fruit in a very, very good way. Now the month of August will not only mean beautiful, wild blackberries, but also the birth month of Jen and Reg’s beautiful baby. Blackberry desserts are perfect for celebrating a birthday!

Makes one 8″ x 8″ pan, or 4 little 5″ pie dishes

About 8 cups of fresh berries and fruit, pitted and sliced if necessary

1/4 cup Bob’s Red Mill Gluten-Free Flour

1/4 cup brown rice flour

1/4 cup coconut flour

1/4 cup almond flour

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

1/8 teaspoon organic stevia extract

1/4 cup coconut oil

1 cup sliced almonds

This fruit dessert is not so much a crumble and not really a cobbler, it’s a combination. And may I point out that it’s full of good for you stuff and scant on the bad for you stuff? Pre-heat oven to 350º. Maybe put a piece of tinfoil with the sides folded up on the lowest rack to catch inevitable juicy drips. Fill baking pan with fresh berries and fruit, set aside. In a small to medium-sized bowl combine all ingredients except for the sliced almonds. Using a fork, mix and mash coconut oil through – a rough, crumbly mixture will result. Scatter almonds over top of this crumbly mixture and gently combine, try to keep the almonds as intact as possible. Pile crumble topping on top of fruit, spread about. Now, into the oven on a middle rack and bake, about 40 minutes for the large one, and about 30 minutes for the individuals. Check it, though. You want the crumble to bubble hot lava-like syrup, then it’s done.

August Heat

August Heat