Crumb Topped Strawberry-Rhubarb Pie

If there is one thing my husband loves, it's dessert. You may have noticed that I have entered more dessert recipes on here than anything else! That being said I am always trying to perfect a recipe or come up with a new one. In the case of this recipe I played around with the filling just a tad and then modified my pie crust to be gluten free. When my husband was told that he could no longer eat wheat gluten we thought it would be impossible, but slowly I have been coming up with some recipes that are proving to be family favorites (even for my teenagers).

Crust - see Flaky Single Crust Pastry (*note - if you are making this gluten free you will need to prebake the crust for 10 minutes to ensure a thoroughly cooked crust on the bottom)

Filling
3 cups sliced rhubard
2 cups fresh strawberries, quartered
1 cup granulated sugar
1/4 cup flour (you can use all-purpose or a gluten free mix. I prefer Tom Sawyer brand)
1 tablespoon lemon zest
1/2 teaspoon ground cinnamon

Crumb Topping
1 cup flour ((you can use all-purpose or a gluten free mix. I prefer Tom Sawyer brand)
3/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/3 cup cold butter, cubed
1 tablespoon butter, cut into smaller pieces for topping pie before baking

Preheat oven to 400 degrees F. Stir all filling ingredients together until well coated and allow to sit for 45 minutes. Pour into prepared crust. Combine crumb topping ingredients and mix together by hand until crumbly. Top pie with crumb mixture and dot the top with 1 tablespoon cold butter bits. Bake for 55 minutes, or until bubbly. Allow to cool before serving for easier slicing.

Sweet Cornbread

Ever since my husband was diagnosed with Celiac disease two years ago I have been experimenting with various recipes and trying to modify them so that they would be gluten fee and he could enjoy eating normally again. It is hard to fill a man up on only grilled meat and veggies! Men want bread, heck we all crave it! Here is a wonderful cornbread recipe that I came up with this weekend. Now, I am a southern gal, born to southerners but raised in the North, and I have had my fair share of great cornbread. This is the closest I have come to making something that even my southern Mamaw would eat, and that says a lot!




1 1/4 cups gluten free flour mix (I use Tom Sawyer's brand and it is by far the best I have tried)
3/4 cup gluten free cornmeal
1/4 cup sugar
2 teaspoons gluten free baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 vegetable oil
1 tablespoon, plus 1 teaspoon honey
1 egg, beaten

Heat oven to 400 degrees F. Pour oil into a cast iron skillet and place into oven to heat up. Combine dry ingredients. Stir in milk, honey, and egg, mixing until dry ingredients are moistened. Add hot oil and carefully stir until blended. Pour batter into pan and bake for 25 minutes or until light golden brown. Serve warm

Heavenly Gluten Free Blueberry Crisp

4 cups fresh blueberries
1 cup gluten free flour mix (I use Tom Sawyer's Mix)
3/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/3 cup cold butter, cubed

Preheat oven to 350 degrees F. Spray an 11x7 baking dish with cooking spray. Sprinkle blueberries with 1 TBSP. flour mixture and toss to coat. Pour blueberries into baking dish. In a large bowl, combine 1 cup flour mixture with brown sugar, cinnamon, and nutmeg. Add in the butter by hand and rub mixture between your fingers until it resembles coarse crumbs. Layer the crumb mixture over the blueberries. Bake in the oven until bubbly, about 40 minutes. Serve with non-dairy whipped topping. Makes 4 generous servings.

*You may also use frozen blueberries but you will need to increase your cook time to approximately 50 minutes.