I am still working on the ginormous (Elf, anyone?) container of blackberries I got a Sam’s Club last week. I’ve been eating them plain, adding them to oatmeal or yogurt, or using them in my cheesecake parfaits, but I still have plenty left. I can’t let these ripe, juicy berries go to waste, so I thought I’d whip up a fresh and simple dish that is nutritious enough to even eat for breakfast, if you so dare! After all, you can’t go wrong with berries, nuts and oats!
So go ahead, I give you permission to indulge a little…and feel good about it at the same time!
This dessert would be a perfect ending to a Memorial Day BBQ or get together. Red, blue…and white? Well, sort of! If you topped it off with a scoop of vanilla ice cream, then it would fit the occasion to a T!
This recipe is very flexible, so if you prefer blueberries over black or raspberries instead of strawberries, make the switch!
Easy Blackberry-Strawberry Crisp
3/4 cup pecans, chopped and lightly toasted
1 cup almond flour
3/4 cup GF rolled oats
2 Tbsp coconut flour (or could substitute coconut flakes)
2-4 Tbsp of palm/coconut sugar, depending on taste (or could substitute honey, maple syrup, agave or brown sugar)
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp sea salt
1 tsp vanilla extract
1/2 cup of coconut oil, melted* (could substitute butter, if preferred, but it wouldn’t be considered vegan)
6 cups of berries (I used a mix of blackberries and strawberries)
1/2 tsp chia seeds, optional (I like to add these for extra crunch and Omega-3’s)
1/2 tsp cinnamon
1 Tbsp of palm/coconut sugar, optional if you like a sweeter filling (or could substitute honey, maple syrup, agave or brown sugar)
1. Preheat oven to 350F. Lightly grease a 8×8 pan.
2. In a medium mixing bowl, add all of the dry ingredients for the topping (pecans through salt) and whisk to combine.** Then add vanilla and coconut oil and mix until crumbly and coarse. Set aside.
3. Add berries, chia seeds, cinnamon and sweetener (if using) in the baking dish and toss to combine. Sprinkle topping over fruit mixture evenly.
4. Bake for 20-25 minutes until fruit bubbles and topping is golden brown. Let cool for 15-30 minutes and serve.
*To melt coconut oil, place a closed container of coconut oil in a bowl of warm water until some melts, and then measure out the coconut oil needed.
**If using a liquid sweetener like honey, maple syrup or agave, wait to add with the wet ingredients.
5 thoughts on “Easy Blackberry-Strawberry Crisp”
simply gorgeous photo. and i’m pretty sure i would eat that entire thing within 5 minutes.
mmmmm… love it. and youre right – it does sound healthy enuf for brekkie
I never thought of it that way, well put!
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