Sunday, August 4, 2013

Mango & Blueberry Sour Cream Crisp (Gluten free)

(4-6 servings)

This crisp is similar to the nectarine pie I made last year. The sour cream cream mixture forms a custard of sorts as it bakes; it's very nice with a variety of fruits or berries.

Serve this crisp warm or at room temperature.

fruit filling
1/2 cup sour cream
1 egg
2 tbsp honey
1/4 tsp cinnamon
a pinch of salt
3 cups mango, diced (2 large mangoes)
1 cup blueberries, washed and sorted

streusel topping
1/4 cup almond flour
1/4 cup rice flour
1/4 cup sliced almonds
2 tbsp sucanat or brown sugar
3 tbsp cold butter, diced

Preheat the oven to 400°F.

Butter an 8 inch square baking dish and set aside.

Whisk together the sour cream, egg, honey, cinnamon and salt in a large bowl. Add the mango and blueberries and toss until they are evenly coated. Set aside.

Combine the almond flour, rice flour, sliced almonds, sucanat and butter in a small bowl with a fork until the mixture is crumbly and the butter is the size of petite peas.

Spread the fruit and sour cream mixture evenly  in the prepared baking dish. Top with the streusel mixture.

Bake at 400°F for 20 minutes, then reduce the heat to 375°F and continue to bake another 35-45 minutes or until the top has browned nicely and the filling is bubbling hot.

1 comment:

Torviewtoronto said...

dessert looks fabulous

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