There are few things better than a fruit crisp. . .
. . . especially when it is gluten free, low on sugar. . .
. . . and topped with beautiful things like candied thyme. . .
. . . and ginger infused whipped cream. . .
. . . no, I really can't think of anything better.
Gluten Free Fruit Crisp with Candied Thyme and Ginger Cream
Serves 4
Filling:
- I cup sliced strawberries
- 1 cup blueberries
- 1 teaspoon orange zest
- 1 tablespoon orange juice
Topping:
- 1 cup gluten free rolled oats
- 1/3 cup almond meal
- 1/4 cup sliced almonds
- 2 tablespoons cold butter
- 2 tablespoons brown sugar
- pinch of salt
Ginger Cream
- 1 tablespoon sugar
- 3/4 cup heavy whipping cream
- 1 1/2" of sliced ginger root
Candied Thyme
- 4 tablespoons sugar (plus more for dusting)
- 2 tablespoons water
- fresh thyme sprigs
Preheat oven to 350.
Place the heavy cream in a heatproof bowl over a simmering pot of water. Add ginger and sugar and stir until sugar is dissolved completely (about 4 minutes). Cool for a few minutes before placing it in the refrigerator.
While the cream is chilling, combine the fruit zest and juice in a bowl and then divide the filling between the ramekins.
Combine all of the topping ingredients in a bowl and mix them with your fingers until they resemble a crumble (see image above). Divide the topping between the ramekins and place them in the oven on a baking sheet for 30-35 minutes or until the topping is golden and the fruit is bubbling.
While the crisps are baking, make a simple syrup by dissolving 4 tablespoons of sugar in 2 tablespoons of water in a saucepan on the stove. Take the syrup off the heat when the sugar is completely dissolved.
Dip washed thyme sprigs in the simple syrup and then gently coat them in sugar. Allow to dry for at least 30 minutes.
While the crisps are cooling, strain the cream and then whip it until it forms stiff peaks. Serve the crisp with a dollop of ginger cream and a sprig of candied thyme.
~ Sarah
*Last time in Recipes: Powerhouse Crackers
