Two days ago it was right around 85 degrees here in Chicago… in September! Since the weather seems to be still favoring the summer months, I thought it would be perfectly acceptable to deliver this beautiful warm blackberry crisp made with almond flour, crunchy almonds & oats.
I made this recipe last week before I packed up the last items in my old kitchen. There were a few half pints of juicy, sweet blackberries in the fridge from the previous weekend’s farmer’s market find. If you weren’t already aware, blackberries are actually very seasonal from the end of August through September, and often the sweetest.
I like to stock up like a 80 year old woman and freeze all the fruits in preparation for winter baking. Envision me sitting in my winter socks with a butterscotch candy, knitting mittens and baking fruit crisps and pies all winter.
Really, I figured that blackberries seem to be one of the most underrated berries, so why not give them some love with a almond blackberry crisp for two?! It’s a wonderful, perfectly acceptable date-night dessert with leftovers. Or you can invite friends over and share if you’re generous enough (not me!).
I made these crisps in two cute little skillets, but you can make in larger ramekins or just fill a loaf pan.
If you don’t have enough blackberries, I highly suggest using a mixed berry combo, such as blueberries, cherries and/or strawberries. Enjoy with your favorite vanilla ice cream. xo!
- Serves: 4 servings
- Serving size: 1/4th of recipe
- Calories: 275
- Fat: 14.1g
- Saturated fat: 4.1g
- Carbohydrates: 36.2g
- Sugar: 19.8g
- Fiber: 7.6g
- Protein: 5.3g
- For the blackberry filling:
- 2 1/2 heaping cups fresh blackberries (a little over 1 pint)
- 2 tablespoons pure maple syrup
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- For the gluten free oat almond topping:
- 2/3 cup old-fashioned rolled oats (gluten free if desired)
- 1/4 cup almond meal/flour
- 1/4 cup chopped raw almonds
- 2 tablespoons coconut sugar (can also use maple syrup or brown sugar)
- 2 tablespoons cold vegan butter, cut into small pieces (can use regular butter if not dairy free/vegan)
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees F. There are two ways to make this blackberry crisp, by using two small skillets or a loaf pan: Grease two 5-inch skillets generously with coconut oil OR grease a 8x4 inch loaf pan. You can also double the entire recipe and bake it in an 8x8 inch pan. Up to you!
- To make the topping: Combine the oats, almond flour, almonds and coconut sugar, and cinnamon in a medium bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.)
- Next make the blackberry filling: place blackberries, maple syrup, lemon juice, and vanilla in a medium bowl and toss to combine. Take 1/4 cup of the topping mixture and toss with the blackberry mixture. Divide between the two small skillets or add to your prepared pan. Sprinkle evenly with topping.
- Bake the crisp(s) for 40-45 minute or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with vanilla bean ice cream -- or if dairy free/vegan, serve with coconut milk ice cream!
- Makes 4 servings total -- you should have leftovers or you can share with friends.
Allergic to almonds? Try using pecan meal (ground up pecans) or hazelnut meal instead. You can also sub the almonds for any kind of nut. I like pecans best.