Adirondack Lifestyle Recipe Included
It has been a great summer for people spending time in the Adirondacks who also happen to love wild berries. And for those in that cohort who also work hard to eat locally grown food, this berry season is a super deluxe bonanza. For reasons a botanist can explain, the Adirondack region is enjoying an extremely productive wild berry season. The red raspberries started it off a few weeks ago, and these luscious red beauties have now been joined by their darker hued cousins; the wild black berry.
The health benefits incurred from eating berries is well documented. Fresh berries are some of the most powerful disease-fighting foods available. Consumption of fresh berries has been associated with a lower risk of certain cancers, improved memory function, and healthy aging. However, although therapeutic, no one with a taste bud could ever confuse fresh berries with medicine. There is nothing as lovely to eat as a sun-warmed, sweet, juicy berry picked at peak ripeness. Preferably consumed the moment it is plucked.
A true berry lover can never get enough, so, what to do but pick and bake?!
Follow along for instructions on how to make Adirondack Wild Berry Maple Crisp.
Adirondack Wild Berry Maple Crisp
I bake gluten-free, but this recipe can easily be made with regular flour. If you use flour, use whole wheat flour. Do it for me.
You can also substitute regular berries from the market if you don’t have access to wild ones. But if you buy berries you’ll miss all the fun of insects bites and prickles on your arms and legs because you’re wearing shorts and a tank top due to the humidity and scorching heat. Don’t forget, it could be all the effort that makes the wild berries sweeter.* See my footnotes at end of this post.
I also have a thing for Adirondack maple syrup so I use maple sugar and maple syrup instead of sugar. You don’t have to if you don’t want to, but why wouldn’t you want to?
Here we go….
2.5 cups Wild Raspberries, Blackberries or a combination of both, or Berries from the market
1 heaping tablespoon of Corn Starch
½ cup Maple Sugar
1/8 cup Maple Syrup
1 teaspoon Vanilla
Gently mix together the berries, corn starch, maple sugar, maple syrup and vanilla in a bowl. Set this aside.
½ cup Gluten Free Oatmeal
½ cup Almond Meal
¼ cup Coconut Flour**
1/3 cup Chopped Walnuts
½ cup Maple Sugar
1/8 cup Maple Syrup
½ teaspoon Cinnamon
6 tablespoons of Cold Butter
Mix together the oats, almond meal, coconut flour, walnuts, maple sugar, salt, cinnamon, and the maple syrup. Cut in the butter with a pastry cutter until you get a nice crumbly mix.
Pour the berry mixture into a small, shallow baking dish. I like to use a glass pie pan. Sprinkle on the crumb mixture trying not to be too fussy about lumps. Lumps are fine.
Bake for about 25-30 minutes in a 350-degree, preheated oven, or until the top is golden brown and the berry juices are bubbling and a delicious fragrance with a sweet berry top note and maple cinnamon undertones has permeated your home. The smell alone is delightful.
Remove from the oven and let the crisp rest for about 10 minutes.
Spoon out a serving of still warm crisp.
Quickly, spoon on some freshly whipped cream or vanilla ice cream.
Notice how said cream melts into the nooks and crannies of the warm crisp, blending until it becomes one with the crisp.
Take a bite. Enjoy a moment of nirvana.
* Actually, I’ve always thought wild berries are sweeter because they are smaller and in the spirit of bio mimicry, wild berries are just like humans where smaller=sweeter.
** Be careful cooking with coconut flour; it is dense and dry, and sucks up more liquid than a teleskier at Alta on a spring day. I worked in a ski reference – yay!