Blackberry Crisp

Here’s one very easy and quick summery sweet.

I am lucky enough to have some blackberries in my garden but they are everywhere as this time of the year. So don’t fork out a small fortune at the supermarket, instead head out for a walk outside and you will no doubt come across some. I know there are loads in the bushes at my local park. Nothing can beat free food, especially when you have forested it yourselves. Make sure you give them a good wash if you don’t want to find some small insects in your plate! I sure found a few tiny green worms and spiders before I gave mine a second wash.

I picked some the other day as I wanted to get as many as I could before our holiday. I freezed a good amount but I couldn’t resist using some straight away. As I was pushed for time with packing and last minute organisation for our trip, I opted for this simple baked dessert as it require very little preparing and only a short stay in the oven (it was a hot day).

I wanted to keep this dish on the healthy side to enjoy the fruity flavour of the blackberry and knowing I was going to spend a fair few weeks away in France, I thought it wouldn’t be a bad idea either!

If you needed a bit more convincing, blackberries are very versatile, you can add them to smoothies, soft serve ice-cream, make some jam or jelly or turn them into this delicious dessert.

Nutrition wise as with all berries, they are loaded with anti-oxidants. They are also a good source of magnesium and potassium so make the most of them now that they are in season.

Print recipe

Serves	4-6
Prep time	15 minutes
Cook time	25 minutes
Total time	40 minutes
Dietary	Vegan, Vegetarian
Meal type	Dessert
Misc	Serve Cold, Serve Hot

Ingredients

3 cups Fresh Blackberries
1 Zest Lemon
1 tablespoon Lemon juice
1 tablespoon Maple Syrup
2 teaspoons Arrowroot (you can sub with cornstarch)
1 teaspoon Vanilla paste or vanilla essence
1/4 cup Almond (roughly chopped)
2/3 cups Oats
2 tablespoons Flaked almond
2 tablespoons Ground almond
2 tablespoons Coconut oil
1 tablespoon Coconut Sugar + 1/2 TBs extra

Directions


Preheat the oven to 180C.

Mix the blackberries, zest, lemon juice, maple syrup, arrowroot and vanilla paste in an ovenproof dish. Give it a good stir and let it marinate while you prepare the topping.

In a separate bowl mix well all the remaining ingredients. Make sure you reserve 1/2 a tablespoon of coconut sugar. Feel free to add any seeds or nuts you fancy. Pumkin seeds work well.

Cover the blackberries with the oat topping and sprinkle the coconut sugar for a caramelised effect.

Put in the oven for 25 minutes or until golden. Let it cool for a few minutes before serving. Enjoy warm or cold.