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 an 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 an 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!
More fruit desserts you’ll love:
Gluten Free Peach Crisp with Salted Coconut Milk Caramel
Healthy Lemon Bars (gluten free, dairy free & paleo!)
Almond Flour Blackberry Crisp for Two! (gluten free)
- 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 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.
You can also make this recipe with a combo of berries: I like 1 cup strawberries and 1 cup of blackberries too!
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.
YUM!!! This crisp clearly has my name all over it!
It’s still in the mid-90s here. Send help and more ice cream-topped crisps!
This looks delish! And I JUST made an almond flour apple crisp for two this week – so so good!
ooh; normally i used regular flour in my topping for fruit crisps, but almond flour sounds so much more flavorful (and healthy!). will have to try that out soon.
I want to take a spoon to my screen right now!
Looks really yummy!
I am loving that this is portioned out for two. What a great treat for me and hubby!
OOh, I love that this is a recipe for two because we always end up over eating the crisp if not! Looks divine!
Thank you for posting something for 2!!! Leftover crisp gets mushy and, well, not so “crisp.” Its one of those things that is truly better the first day, right out of the oven. yummmmm! Will be giving this a go for sure!
The directions don’t mention what to do with the vanilla or the cinnamon.
Can I sub sunflower flour for the almond flour?
Hi Sheral! Yes, sunflower seed flour should work 🙂
Questions about nutrition facts.
Nutrition stats say 4 servings. Recipe title says “for two”
Are the nutrition stats doubled if the recipe as listed is divided between two persons and is actually supposed to yield 4 servings?
Made this tonight and it is AMAZING!! I was out of almond flour, so used oat flour and pecans instead of almonds. So So So good!
Perfect!! Glad you enjoyed.
In the recipe you have cinnamon and vanilla listed as ingredients but don’t mention either in the instructions?
Thank you for the catch – I’ve updated the instructions!
Fresh blackberries make this crisp unbelievable.
I liked that all of the ingredients in the recipe were already in my fridge and pantry (except the lemon juice, which I substituted with orange juice). It was really simple to prepare, and I would recommend to anyone who reads this that it is much less cleanup if you use a coffee grinder to finely chop the almonds, rather than getting the Cuisinart dirty for that small task. It did a fine job chopping the whole almonds in under 30 seconds. Thank you for sharing this recipe!!
Absolutely! And easy, delicious summer treat 🙂
I followed this recipe exactly except used 1/2 blackberries and 1/2 blueberries. It was fantastic! My first time baking with vegan butter also. This was also a very easy recipe to whip up. Flagging this one for sure.
Love that! Such a great summer dessert 🙂
OMGG YUMMM! Make this all the time with different types of berries or any comboI have on hand actually. I double it and use 8×8 pan… Delicious, thank you Ambitious Kitchen!