Berry Crisp (Gluten-Free)
Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (JulesGlutenFree.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.Â Her third book, "Free for All Cooking," will be available November, 2010.
½ cup Jules Gluten Free All Purpose Flour*
1 ½ cup gluten-free oats
½ cup brown sugar
½ cup (8 Tbs.) cold butter or Earth Balance Buttery Sticks
1 ½ tsp. cinnamon
4 cups rinsed, chopped fruit
¼ - ½ granulated cane sugar
½ tsp. almond extract (if using peaches)
Preheat oven to 375F (static) or 350F (convection).
In a large bowl, add ¼ - ½ cup granulated cane sugar to the fruit, to taste, and pour into an 8 x 8 inch baking pan.
In another bowl, combine the Jules Gluten Free All Purpose Flour with the gluten-free oats, brown sugar and cinnamon. Cut in the butter or Buttery Sticks with a fork or pastry cutter the mixture becomes a rough crumble. Crumble the mixture over the fruit in the baking pan. Bake in the preheated oven for 30 minutes, or until the topping is light brown and crispy. Serve warm with ice cream or whipped cream – there are soy and coconut versions available now that are great options for non-dairy toppings.
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