Blackberry Crisp
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 people
Description
A lightly sweetened, easy blackberry crisp with an oat crumble topping. Use fresh or frozen blackberries for this whole grain recipe.
Ingredients
- 600 grams (5 cups) blackberries fresh or frozen
- 1 tablespoon honey or maple syrup
- 1 tablespoon corn starch
- 1 teaspoon vanilla extract
Oat Topping
- 100 grams (~1 cup) rolled oats
- 100 grams (½ cup) sugar pictured is demerara, any granulated sugar can be used
- 60 grams (~⅓ cup) whole grain spelt flour or whole wheat or white flour
- ½ teaspoon nutmeg freshly grated, ¼ teaspoon if pre-ground
- ¼ teaspoon fine sea salt
- 60 grams (scant ¼ cup) coconut oil solid, at room temperature
- 1 tablespoon non-dairy milk or any milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 190°C (375°F) and set a 23 cm (9-inch) baking dish aside.
- In a large mixing bowl, combine the blackberries, honey, starch, and vanilla. Stir to evenly coat the berries. Transfer to the baking dish and set aside.600 grams (5 cups) blackberries, 1 tablespoon honey, 1 tablespoon corn starch, 1 teaspoon vanilla extract
- To make the oat topping, mix the oats, sugar, flour, nutmeg, and salt in a bowl to combine. Add the oil, milk, and vanilla extract. Use your hands to mix until it resembles large crumbs.100 grams (~1 cup) rolled oats, 100 grams (½ cup) sugar, 60 grams (~⅓ cup) whole grain spelt flour, ½ teaspoon nutmeg, ¼ teaspoon fine sea salt, 60 grams (scant ¼ cup) coconut oil, 1 tablespoon non-dairy milk, 1 teaspoon vanilla extract
- Sprinkle the topping in an even layer over the blackberries.
- Place the baking dish onto a baking sheet and bake for 40 to 45 minutes, or until the topping is lightly golden and the fruit juices are bubbling around the edges of the dish.
- Remove from the oven and cool on a wire rack for at least 15 minutes before serving. Blackberry crisp freezes well and can be stored in the fridge for up to 3 days.
Notes
Storage: refrigerate in a sealed container for up to three days. The topping softens as it sits but you can reheat in the oven to crisp again.
Freezing: transfer the fully cooled crisp to an airtight container and freeze for up to three months. Thaw at room temperature and reheat in the oven to re-crisp the topping.
Nutrition
Serving: 1 | Calories: 318kcal | Carbohydrates: 49g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 102mg | Potassium: 235mg | Fiber: 8g | Sugar: 25g | Vitamin A: 219IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 2mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.