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Easy Grilled Blackberry Crostata

Author: Mary Cressler | Vindulge
Serves: 6

An easy recipe for Blackberry Crostata (or mixed summer fruit) that you can cook directly on the grill.

Living in Oregon we are surrounded by berries, especially blackberries. So we were inspired to make a grilled crostata. This gluten free and dairy free version is perfect if you have food allergies.

This recipe comes from our friends at Vindulge, made up by wife and husband team Mary Cressler and Sean Martin. Located in Hillsboro, Mary & Sean create delicious ways for you to enjoy cooking and entertaining in your backyard with your family and friends. Combined, they have two decades of experience in recipe development, entertaining, education, writing, and professional cooking.


For the Gluten Free Dairy Free Pastry Dough

  • 1 ½ cups Gluten Free All Purpose 1-to-1 Baking Flour (we recommend Bob’s Red Mill)
  • ½ teaspoon kosher salt
  • 1 tablespoon cane sugar
  • ½ cup cold Vegan Butter I used Earth Balance Soy Free Buttery Sticks
  • 6-8 tablespoons ice cold almond milk (or water)
  • 1 large egg, beaten
  • 1-2 tablespoons sliced almonds
  • Turbinado sugar (for the topping, about 1 teaspoon)

For the Filling

  • 2 cups blackberriesOr mixed fruit.
  • 1 tablespoon gluten free flour (I used the same one as for the crust)
  • 1 tablespoon cane sugar
  • ¼ teaspoon grated orange zest
  • 1 tablespoon freshly squeezed orange juice
  • ¼ teaspoon grated lemon zest
  • tablespoon freshly squeezed lemon juice
  •  teaspoon cinnamon (just a pinch!)