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.
Blackberry Crisp
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. |