Happy day before Thanksgiving! I'm going to try to unplug completely tomorrow to enjoy time with family and reflect on all the amazing things I am thankful for that God has blessed us with this year.
God has been so good to us this year that I am overwhelmed with gratitude for all of the wonderful people he has placed in our lives, the path the he has guided us on this year and many many more blessings he has bestowed upon us!
Today I have the sweetest guest blogger, Mackenzie Reubling! I've known Mackenzie for a few years now. She started as an Ambassador for my previous company, Bates Events and she is now an Associate Wedding Planner for Bates~Reed Brides, Bates Events' sister company. She is so talented and I just love her to pieces!
When we both realized that we like to blog on the side I had her guest blog! Mackenzie is a foodie and has a lifestyle blog, Jo and Grace.
I'm excited to be sharing her yummy (HEALTHY and GLUTEN FREE..... shhh!) dessert today just in time for Thanksgiving if you are looking for one extra dessert! Enjoy!
Check out her blog here > http://joandgrace.weebly.com/
Go like her on Instagram! > https://www.instagram.com/jo.andgrace/
Okay so I cracked this year. I listened to Christmas music today, before Thanksgiving, that’s like automatic naughty list, right? Oh well! It made my time spent in the kitchen prepping for Thanksgiving dinner that much more fun.
This year, I wanted to create an alternative dessert in a health(ier) allergy-friendly way. When it comes to the holiday’s, I always feel guilty because I’m the gluten-free girl. No one wants to turn their 20-year ribbon winning pie into a gluten-free dessert just so that I can enjoy one slice. So I decided to make my own ribbon worthy pie. But here’s the catch, this Blackberry Crisp is naturally gluten-free and nobody will even know, it’s that good. So if you’re trying to find healthier alternatives or if you’re cooking for someone with an allergy this year, try this delicious crisp, it’ll be our little secret!
The inspiration for this dessert came from my Grandpa’s blackberries picked from his garden. He always surprises my mom with bags of these blackberries. They are so sweet, ripe, juicy, and delicious! My mouth is watering thinking about them. Instead of doing a full on pie crust and making this a heavy dessert, I took my momma’s apple crisp topping recipe and turned it into a Blackberry Crisp.
One thing that’s important to note** blackberries are extremely juicy. If you like juicy cobblers or crisps, then by all means be my guest! But if you want to lighten up on the liquid, add 1 Tbsp. cornstarch to the berries in a bowl and lightly stir with a spatula to coat them. That way, during the cooking process, the cornstarch will act as a thickening agent and soak up some of that juice.
Also, I only had about a pound of blackberries on hand, so this recipe was cooked in a 6x10 baking dish but can easily fit into the standard 8x8 dish.
Cook Time: 35 minutes
1 lb Blackberries
½ cup Gluten-Free Oats
½ cup Ground Flax Seed
½ cup Golden Brown Sugar, packed
1 tsp. Cinnamon
½ tsp. Sea Salt
1 Tbls. Cornstarch
6 Tbls. Butter
Set your oven to 375* F. In a medium sized bowl, mix 1 Tbls. cornstarch with blackberries. Gently stir to coat, set aside.
In a food processor, pulse together oats, ground flax seed, brown sugar, cinnamon, and salt. Pulse until oats are ground, not too fine.
Add butter, cut into 6 tablespoons. Pulse until the topping forms clumps.
In the baking dish, evenly spread out the blackberries. Taking the topping, coat entire dish. Breaking apart the clumps so that the blackberries are evenly covered. Place dish in refrigerator until the oven is heated to 375*. It’s important to keep it chilled so that the butter doesn’t melt.
Once the oven is heated, cook the crisp for 35 minutes.
Allow to cool, serve with ice cream or whipped cream. Enjoy!