Two times ago it was ideal around 85 degrees here in Chicago… in September! Because the weather appears to be still favoring the summertime months, I believed it might be properly acceptable to deliver this beautiful warm blackberry sharp made with almond flour, crunchy almonds & oats.
We made this recipe the other day before I packed in the last items in my old kitchen. There have been a few half pints of juicy, sweet blackberries in the refrigerator from the prior weekend’s farmer’s marketplace find. In the event that you weren’t currently aware, blackberries are actually very seasonal from the end of August through September, and frequently the sweetest.
Really, I thought that blackberries appear to be one of the most underrated berries, so why not provide them with some love with a almond blackberry crisp for just two?! It’s a wonderful, perfectly acceptable date-night dessert with leftovers. Or it is possible to invite close friends over and share if you’re generous enough (not really me!).
I actually made these crisps in two cute small skillets , but you can make in much larger ramekins or just fill up a loaf pan.
If you don’t have enough blackberries, I highly suggest using a mixed berry combo, such as for example blueberries, cherries and/or strawberries. Enjoy with your favorite vanilla ice cream. xo!
Almond Flour Blackberry Crisp for just two! (gluten free)
For the blackberry filling:
2 1/2 heaping cups fresh blackberries (just a little over 1 pint)
2 tablespoons pure maple syrup
1 teaspoon fresh 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 sugar (may also make use of maple syrup or brown sugar)
2 tablespoons frosty vegan butter, trim into small items (can use regular butter if not dairy free/vegan)
1/2 teaspoon ground cinnamon
Preheat oven to 350 levels F. You can find two ways to make this blackberry crisp, by using two small skillets or a loaf pan: Grease two 5-inch skillets generously with coconut essential oil OR grease a 8×4 inches loaf skillet. You can also double the complete formula and bake it within an 8×8 inch skillet. Up to you!
To make the topping: Combine the oats, almond flour, almonds and coconut sugar in a medium dish until well-combined. Add in the pieces of butter and make use of the hands to press and combine before mixture becomes crumbly and resembles damp sand. (Additionally, you can slice in the butter using a pastry cutter, or place every one of the topping ingredients inside a food processor chip and pulse until simply blended. The best method is by using my hands, as I really believe you get the very best crumbly topping this way.)
Next help to make the blackberry filling: place blackberries, maple syrup, lemon juice inside a medium dish and toss to combine. Take 1/4 glass from the topping combination and toss using the blackberry combination. Divide between your two small skillets or increase your prepared skillet. Sprinkle evenly with topping.
Bake the sharp(s) for 40-45 minute or until topping is golden brown and filling up is bubbling. Remove from range and cool 10 minutes on wire rack. Serve warm with vanilla bean ice cream – or if dairy products free of charge/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 make this recipe with 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 food instead. You can also sub the almonds for any kind of nut. I love pecans best.
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