Two days ago it had been ideal around 85 degrees within Chicago… in September! Because the weather seems to be still favoring the summer months, I thought it might be properly acceptable to deliver this gorgeous warm blackberry sharp made out of almond flour, crunchy almonds & oats.
I made this formula the other day before I packed up the last items in my own old kitchen. There have been a few half pints of juicy, nice blackberries in the fridge from the previous weekend’s farmer’s marketplace find. If you weren’t already aware, blackberries are in fact extremely seasonal from the finish of August through September, and often the sweetest.
Really, I figured that blackberries seem to be probably one of the most underrated berries, why not give them some love using a almond blackberry crisp for just two?! It’s an excellent, perfectly acceptable date-night dessert with leftovers. Or it is possible to invite close friends over and talk about if you’re large enough (not really me!).
I made these crisps in two cute little skillets , nevertheless, you can make in much larger ramekins or just fill up a loaf skillet.
If you don’t have sufficient blackberries, I highly suggest utilizing a mixed berry combo, such as blueberries, cherries and/or strawberries. Enjoy with your favorite vanilla snow cream. xo!
Almond Flour Blackberry Crisp for just two! (gluten free of charge)
For the blackberry filling:
2 1/2 heaping mugs fresh new blackberries (a little over 1 pint)
2 tablespoons pure maple syrup
1 teaspoon clean lemon juice
1/2 teaspoon vanilla extract
2/3 cup old-fashioned rolled oats (gluten free if desired)
1/4 cup almond meal/flour
1/4 cup chopped raw almonds
2 tablespoons coconut sugars (can also make use of maple syrup or dark brown sugar)
2 tablespoons frosty vegan butter, trim into small parts (can use regular butter otherwise dairy products free/vegan)
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F. You can find two methods to get this to blackberry crisp, through the use of two small skillets or a loaf pan: Grease two 5-inch skillets generously with coconut essential oil OR grease a 8×4 in . loaf skillet. You can even double the complete formula and bake it within an 8×8 inch pan. Your decision!
To make the topping: Combine the oats, almond flour, almonds and coconut sugars within a medium dish until well-combined. Add in the pieces of butter and make use of the hands to press and combine before mixture turns into crumbly and resembles wet sand. (Alternatively, you can trim in the butter having a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the very best crumbly topping this way.)
Next produce the blackberry filling: place blackberries, maple syrup, lemon juice within a medium bowl and toss to mix. In case you loved this information as well as you desire to acquire details regarding stuffed zucchini boats black beans kindly check out our own webpage. Take 1/4 cup of the topping mixture and toss using the blackberry mix. Divide between your two little skillets or add to your prepared pan. Sprinkle consistently with topping.
Bake the crisp(s) for 40-45 minute or until topping is golden brown and filling is bubbling. Remove from range and cool 10 minutes on wire rack. Serve warm with vanilla bean glaciers cream – or if dairy free/vegan, serve with coconut dairy ice cream!
Makes 4 portions total – you should have leftovers or you can share with close friends.
You can even get this to recipe having a combo of berries: I like 1 cup strawberries and 1 cup of blackberries too!
Allergic to almonds? Use pecan food (ground up pecans) or hazelnut meal instead. You can even sub the almonds for just about any kind of nut. I love pecans best.