I am definitely an autumn person however August happens to be my favourite summer month. The day’s gets shorter, crops are picked and the store rooms filled. One great thing about living on the west coast are the readily available blackberries that are practically around every corner. I recently got a great number of blackberries and had to do something will them before they went bad and what better way to use them up than in a crisp.
In my family I am known for my apple crisp. For many family gatherings such as Thanksgiving or Christmas my Grandma would request that I make it for dessert. Coming from my grandmother I saw this as a huge compliment as she was much more a baker then I am and whose cooking I looked up to. It’s been two years since she died but anytime I make apple crisp I fondly think of her. I am sure she would have enjoyed the addition of blackberries to the crisp too.
Traditionally crips are topped with oatmeal, flour, butter and brown sugar and for many years this is what I would also use but now I use variations of this topping. Instead of flour I use almond flour, in place of real butter its shortening or vegan butter and this year instead of brown sugar I used a minuscule amount of coconut sugar. This worked out rather well.
I for one don’t like overly sweet things so the coconut sugar adds just enough sweetness to counter any tartness from the blackberries and apples while also flavouring the oats. This is the perfect dessert for gloomy days such as the one we were having and the only thing to add would be a big scoop of vanilla ice cream (my favourite is Coconut Bliss Vanilla Island)!
- 3-4 Cup blackberries
- 4 Apples
- 2 Cup gluten free oats
- ½ Cup almond flour
- ½ Cup vegan butter
- 2 Tbsp coconut sugar
- 1 Tsp vanilla, paste or liquid
- Pre-heat oven to 410 degrees.
- Slice apples thinly, you can remove peel if you prefer.
- Layer some apples on bottom of baking pan. Spread some blackberries on top. Continues until all blackberries and sliced apples are used.
- Melt butter in microwave then add in sugar. Stir to melt sugar into butter. Add vanilla and stir.
- Add oats and almond flour to butter and mix. It should be moist and stick together rather easily.
- Pour over apples and blackberries and spread out to cover up completely.
- Bake in oven for 40 minutes, or until oatmeal top has started to turn golden brown.
- Serve immediately, I recommend with a scoop of vanilla ice cream.
- Cover any leftovers and store in refrigerator for 3 days.