Mixed Berry Crisp
Prep
10 mins
Cook Time
40 mins
Servings
4-5
Last weekend we went on a road trip to Waco, Texas, and visited the Magnolia Market and the Waco Downtown Farmers Market. Although we did not get to meet Chip and Joann in person, I did find some great pieces for the kitchen and around the home.
I picked up a beautiful pie dish and could hardly wait to put it in use, so I doubled the recipe and baked this delicious Mixed Berry Crisp!
Sweet and tart with hearty oats, a hint of coconut sugar, and cinnamon to top it off... Believe me when I tell you, your tastebuds will be dancing! If you are like us, add a generous spoon of vanilla ice cream to the finished product (preferably when warm, so it melts).
As the season changes into fall and apples are in abundance, cut them into bite size pieces or increase the cook time just a little.
XO,
Bobbielee
Ingredients
- 1 cup fresh blueberries
- 1 1/2 cups fresh blackberries (or use all the same type of berry)
- 2 tbsp pure maple syrup
- 1 tsp fresh lemon juice
- 1/2 tsp fresh lemon zest
- 3/4 tsp vanilla extract
- 2/3 cup old-fashioned rolled oats
- 1/4 cup almond flour
- 1/4 cup chopped raw almonds (slivered almonds work also)
- 2 1/2 tbsp coconut sugar
- 2 tbsps cold vegan butter, cut into small pieces
- 3/4 tsp ground cinnamon
- 1/4 tsp sea salt
Blackberry blueberry filling:
Oat and almond topping:
Directions
To Get Started
Preheat the oven to 350°F and prepare an 8x4 pan by adding a thin layer of coconut oil, set aside.
Wash and dry the berries, you want to make sure the berries have no excess water or the crumble will have extra (unwanted liquid)
To Make the topping
In a medium size bowl, combine the rolled oats, almond flour, almonds, coconut sugar, ground cinnamon, and sea salt. Now add the chopped butter and combine until the mixture is crumbly (I highly encourage you use your hands for this, squeeze it together and get it really crumbly).
To make the blackberry filling:
In a medium size bowl, combine the blueberries, blackberries, maple syrup, lemon juice, lemon zest, and vanilla.
Mix to coat the berries in the liquid.
Take 1/3 cup of the oat/almond mixture and toss with the blackberry mixture. Add to your prepared pan. Then, add the remaining oat/almond topping to the top, sprinkle it on evenly.
To bake the crisp
Add the crisp to the oven and bake for 45 minutes, until the topping is golden brown.
Remove the crisp from the oven and allow it to cool for 10-15 minutes. Serve warm, topped with ice cream of choice.
I hardly doubt you'll have left overs BUT if you do, store in the fridge in an airtight container for 3-4 days.
Share the love
#blueberries
#dairy-free
#fiber
#dessert
#oats
#vegan
#vegetarian
#blackberry
#berrycrisp
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