Two days ago it was best around 85 degrees within Chicago… in September! Because the weather appears to be still favoring the summertime months, I thought it would be perfectly acceptable to provide this gorgeous warm blackberry crisp made out of almond flour, crunchy almonds & oats.
We made this formula last week before We packed up the last items in my own old kitchen. There were a few fifty percent pints of juicy, lovely blackberries in the refrigerator from the previous weekend’s farmer’s market find. If you weren’t currently aware, blackberries are actually extremely seasonal from the end of August through Sept, and often the sweetest.
Really, I thought that blackberries seem to be probably one of the most underrated berries, why not give them some love having a almond blackberry crisp for two?! It’s a wonderful, perfectly appropriate date-night dessert with leftovers. Or it is possible to invite close friends over and share if you’re large enough (not really me!).
We made these crisps in two cute small skillets , but you could make in larger ramekins or just fill 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 together with your favorite vanilla ice 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 new lemon juice
1/2 teaspoon vanilla extract
2/3 cup old-fashioned rolled oats (gluten free of charge if desired)
1/4 cup almond meal/flour
1/4 cup chopped raw almonds
2 tablespoons coconut sugars (may also use maple syrup or brown sugar)
2 tablespoons chilly vegan butter, trim into small parts (may use regular butter if not dairy free/vegan)
1/2 teaspoon floor cinnamon
Preheat oven to 350 levels F. You can find two methods to make this blackberry crisp, by using two little skillets or perhaps a loaf pan: Grease two 5-inch skillets generously with coconut essential oil OR grease a 8×4 inch loaf pan. You can even double the complete recipe and bake it in an 8×8 in . skillet. Your decision!
To help make the topping: Combine the oats, almond flour, almonds and coconut glucose inside a medium bowl until well-combined. Add in the bits of butter and use the hands to press and combine until the mixture becomes crumbly and resembles damp sand. (Additionally, you can cut within the butter having a pastry cutter, or place all the topping ingredients in a food processor chip and pulse until just blended. My favorite method is to use my hands, as I really believe you get the best crumbly topping that way.)
Next make the blackberry filling: place blackberries, maple syrup, lemon juice inside a medium bowl and toss to combine. Take 1/4 glass from the topping mix and toss using the blackberry mixture. Divide between the two small skillets or increase your prepared skillet. Sprinkle equally with topping.
Bake the sharp(s) for 40-45 minute or until topping is golden dark brown and filling is bubbling. Remove from range and cool 10 minutes on wire rack. Serve warm with vanilla bean ice cream – or if dairy free of charge/vegan, serve with coconut milk ice cream!
Makes 4 portions total – you should have leftovers or it is possible to share with close friends.
You can also get this to recipe with a combo of berries: I like 1 cup strawberries and 1 cup of blackberries too!
Allergic to almonds? Use pecan meal (surface up pecans) or hazelnut food instead. You can also sub the almonds for any kind of nut. I love pecans best.
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