While away camping with my son’s boy scout troop on Block Island last week I made dinner for 20 adults. I also made a killer nectarine, peach & blueberry crisp (gluten-free too). It was done in a Dutch oven on a campfire. I decided to make another one (without peaches) but added another element by mixing a little lemon curd with whipped cream. Delicious.
I had a little rhubarb and some strawberry compote so I made mini strawberry rhubarb crisps at the same time.
Here’s my original crisp recipe: http://www.mykidsreallyeatthis.com/strawberry-rhubarb-crisp/
This is how I made this latest one (smaller size):
1 cup oats
1/2 mixed gluten-free flours
1/2 tsp xantham gum
1/4 cup brown sugar
1/4 cup white organic sugar
1/2 tsp salt
1/2 stick butter cut into small pieces
dash of cinnamon
1/2 quart of blueberries
juice from 1/5-1/4 lemon
Topping: Mix all ingredients except butter together. Using your fingers or knives, cut butter into mixture. When butter is in pieces about pea sized or smaller and coated with flour/oats you can then pour over fruit in pan.
Fruit: cut nectarines (or peaches) into small pieces (about 1/2-1 inch). Toss gently with blueberries, lemon juice and sugar. Pour into oven-proof pan (I use glass). Top with Crumb mixture. Bake at 375-400 for 10 minutes. Continue to bake at 350F for 25 minutes or you see juices of fruit bubbling up.
The whipped cream I used: mix small container heavy cream, tsp sugar, 1/2 tsp vanilla and whip. Gently fold 1 Tbsp lemon curd to 4 Tbsp cream.