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Blog, Recipes

{Gluten-Free} Summer Berry Skillet Crisp

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A summer berry crisp topped with buttery oat crumble.  It just so happens to be gluten-free!

Gluten-Free Summer Berry Skillet Crisp - full of the best summer berries

I know I’ve talked about this before, but I have a serious issue when I see summer fruit at Costco.  I can NOT buy enough.  A few weeks ago, I needed food for five days, just five.  Now, given my current insatiable pregnancy hunger, I do eat enough for an extra person, but I’m pretty sure that either way, Matt and I can not possibly consume 4 pounds of blueberries, 4 pounds of strawberries and 1 pound of blackberries in just five days.  Believe me, I’ve tried.  So what’s a person to do when they have an excessive amount of fruit?  Bake of course.

{Gluten-Free} Summer Berry Skillet Crisp - just dig in with a spoon!

I generally don’t let a season pass without making at least one warm fruit crumble of sorts.  They are almost too easy to make and compared to some of my typical baking, they are definitely on the lighter side.  Of course a generous helping of ice cream is always necessary, but hey, a pregnant lady needs calcium!  This might be one of my favorites because it is heavy on the blueberries.  There was one summer where I swear, we made blueberry crisp multiple times a week throughout the entire season.  So between the nostalgia, and the wonderful bursts of flavor, this crisp definitely made me happy.

 

{Gluten-Free} Summer Berry Skillet Crisp
 
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A summer berry crisp topped with buttery oat crumble. It just so happens to be gluten-free!
Author:
Recipe type: Dessert
Makes: 6 servings
Ingredients
Topping:
  • 55g (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
  • 40g (~1/2 cup) old fashioned oatmeal*
  • 70g (~1/3 cup, tightly packed) light brown sugar
  • 55g (1/4 cup) cold unsalted butter, cut into small cubes
Filling:
  • 450g (~4 cups) blueberries
  • 370g chopped strawberries (from 465 grams / 1 pound whole)
  • 400g (~4 cups) blackberries
  • 57g (~1/4 cup) granulated sugar
  • 15g (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
  • 15 milliliters (1 tablespoon) fresh lemon juice (~1/2 lemon)
  • 14g (1 tablespoons) unsalted butter, chilled, cut into small pieces
Instructions
  1. Pre-heat oven to 350 degrees
  2. In a medium bowl, prepare topping; mix together oat flour, oatmeal and brown sugar
  3. Add butter and use fingers to combine until mixture is slightly lumpy; set aside
  4. Prepare filling; in 10 or 12-inch skillet, stir together fruit, granulated sugar, oat flour, lemon juice and butter; sprinkle evenly with topping
  5. Bake for about 30 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time
Notes
Adapted from my Winter Fruit Crisp and Blackberry, Peach and Pistachio Crisp*
If serving to someone with a gluten allergy make sure your ingredients are labeled gluten-free
You can replace fresh berries with frozen but cooking time may increase
This warm berry crisp is best served family style with generous scoops of ice cream
The entire dish can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold
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{Gluten-Free} Summer Berry Skillet Crisp - so delicious!

 

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Blog, Recipes

Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze

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This is the best fruit salad for any summer occasion!

Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze

First of all, I have to give a shout-out for a HAPPY 4 Years to my wonderful husband.  I have a feeling that our fifth year is going to be the most exciting yet! 

Do you ever eat something at a restaurant that seems so simple yet so special at the same time?  The kind of dish that sticks with you for years?  A couple of summers ago, Matt and I had one of the most delicious meals at ad hoc in Yountville.  Everything tasted amazing, but I left the restaurant thinking nonstop about the watermelon salad.  It was served as an appetizer yet it was topped with financier croutons… cake for dinner!  It was a lovely combination of sweet and savory to kick off a fantastic meal.

This fruit salad was highly inspired by that wonderful dinner in Napa.  However, I took the flavor profile to a different direction.  Sweet and juicy watermelon is tossed with fresh blueberries and basil then topped with a savory blueberry balsamic glaze (that sauce would be good on anything, even chicken or pork chops) and lemon cake croutons.  I enjoyed the salad as is for a snack but it also made a perfect appetizer with the addition of feta cheese.  Pair it with some grilled chicken for a light but satisfying summer dinner.

Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze

Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze
 
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This is the best fruit salad for any summer occasion!
Author:
Recipe type: Side Dish
Makes: 4-6 servings
Ingredients
  • 760g (6 cups) watermelon cut into small cubes (~1/2 – 1 inch size)
  • 140g (1 cup) fresh blueberries
  • 55g (1/2 cup) feta cheese (optional but recommended)
  • 10g (~1/2 cup) chopped fresh basil
  • 1 cup lemon cake croutons (see below)
  • 90 milliliters (6 tablespoons) blueberry balsamic glaze (see below)
Instructions
  1. Toss watermelon, blueberries, cheese and basil carefully in a large bowl
  2. Top with croutons and drizzle with glaze; serve immediately
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Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze
 
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Author:
Ingredients
  • 1 cup cubed day old lemon pound cake cut into small cubes (~1/2 inch size) – I used this recipe
Instructions
  1. Pre-heat oven to 400 degrees; line a baking sheet with foil and lightly spray with non-stick cooking spray
  2. Place cake cubes onto prepared baking sheet and bake in oven for 7 minutes or until lightly browned on top; flip cubes over and bake for an additional 3 minutes or until lightly browned
Notes
Croutons can be used warm and are best served within several hours of preparation; store in an airtight container after making
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Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze
 
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Author:
Makes: 1 cup
Ingredients
  • 120 milliliters (1/2 cup) good quality balsamic vinegar
  • 280g (2 cups) fresh blueberries, washed and dried
  • 30g (~2 tablespoons) light brown sugar, tightly packed
  • 1g (1/4) teaspoon salt
  • dash of lemon zest
Instructions
  1. Bring balsamic vinegar to a boil in a medium-sized heavy-duty saucepan over medium heat; reduce heat to low and simmer for 5-10 minutes or until the balsamic has thickened and reduced to about two tablespoons
  2. Stir in blueberries, brown sugar, salt and lemon zest; increase heat to medium and bring to a boil; then reduce heat to low and simmer for ~10 minutes until sauce is reduced and thick, stirring occasionally to crush berries
  3. Remove from heat and serve or chill in refrigerator up to one week
Notes
Adapted from Serious Eats
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Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze

 

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Blog, Recipes

Asparagus salad with Wheat Berries, Raisins and Pickled Onions

14 Comments

Yes, you are at the right place.  This is still Keep It Sweet Desserts and I still prioritize baking over any savory production in the kitchen, but sometimes I need to get a little creative with mealtime.

Asparagus salad with Wheat Berries, Raisins and Pickled Onions

In case you are wondering, I’m still working off the cookie weight (as I like to call it) from December.  Turns out cookies for lunch, snack and dinner for one month straight without even looking at the gym just didn’t work out so well.  Don’t worry, I didn’t completely give up cookies.  That is unrealistic for so many reasons, but I do try to limit myself to a few a week.  That combined with lots and lots of green vegetables has me finally feeling just a little bit better about myself.  Four months later.  It’s about time!

So when I got a package from California Raisins and OXO that challenged me to make a fantastic appetizer, I decided to make something healthy that would be a great summer appetizer for entertaining or even double as an entrée for a light dinner.  I didn’t realize that a quarter cup of California Raisins is considered a single serving of fruit, what an easy way to get some nutrients into your meal!

Asparagus salad with Wheat Berries, Raisins and Pickled Onions

This challenge definitely took me out of my element! I cook on a regular basis, but never with the expectation of sharing a recipe with others.  Honestly, most of our dinners are pretty repetitive because I get too lazy to think of new dishes to make.  Really, it was good for me to be pushed to make something other than roasted veggies, kale chips, or vegetarian lasagna.

My goal, and what I think I achieved, with this dish, was to get a nice balance of sweet, savory and a touch acidic along with a variety of textures.  Crunchy asparagus, chewy wheat berries, creamy feta cheese, you get the picture.

Asparagus salad with Wheat Berries, Raisins and Pickled Onions

Asparagus salad with Wheat Berries, Raisins and Pickled Onions
 
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Active kitchen time (including pickled onions and wheat berries): 15 minutes Total prep time (including pickled onions and wheat berries): 1 hour 15 minutes
Author:
Recipe type: Side Dish
Makes: ~7½ cups; Serves four as appetizer or serves two as a main course
Ingredients
  • 1½ cups asparagus cut into ½ inch pieces blanched and lightly tossed with salt and pepper (do not overcook, you want the asparagus to be nice and crisp)
  • 1 cup cooked wheat berries (see below for details)
  • ½ cup pickled onions (see below for details)
  • ⅓ cup California Raisins
  • 2 ounces good quality feta cheese
Instructions
  1. Cut prepared pickled onion slices in half or quarters (half if you used a small onion, quarters if you used a large onion)
  2. Place blanched asparagus pieces, wheat berries, pickled onions, raisins and feta in a large bowl; lightly toss
  3. Serve immediately to eat warm or store in fridge and eat cool or at room temperature; best eaten same day
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Asparagus salad with Wheat Berries, Raisins and Pickled Onions
 
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Author:
Recipe type: Side Dish
Makes: ~1/2 cup pickled onions
Ingredients
  • 1 cup water
  • ½ cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • ½ tablespoon table salt
  • 1 small red onion or ½ large red onion, thinly sliced
Instructions
  1. Whisk together water, vinegar sugar and salt until sugar is dissolved
  2. Place onion in a sealable jar; pour vinegar mixture over onions and cover for one hour
  3. Can prepare onions up to 2 weeks in advance if sealed jar is stored in refrigerator
Notes
Source: Bon Appetit
Prep time: 5 minutes, cook time: 1 hour+
can be made up to two weeks in advance
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Wheat Berries
 
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Author:
Recipe type: Side Dish
Makes: ~1 cup cooked wheat berries
Ingredients
  • ½ cup (uncooked) wheat berries, rinsed and drained
  • 2 cups water
  • ¼ teaspoon salt
Instructions
  1. Bring wheat berries, water and salt to boil in a medium-sized heavy duty saucepan
  2. Once boiling, reduce to a simmer over low heat and cover for one hour; stir occasionally
  3. Once done, wheat berries should have absorbed most of the water; remove from heat and store covered in refrigerator up to two days before using
Notes
Can be made up to two days in advance
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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.