I had been seeing Bread and Wine’s Blueberry Crisp recipe everywhere, so naturally I had to give it a try myself. Except I used blackberries instead of blueberries, but you get the idea. It’s really all about the topping/crust anyway. Am I right?? I found this recipe intriguing because it didn’t have any processed sugar (only 1/4 cup of maple syrup) and used healthier ingredients (almond meal, oats, olive oil) for the topping. Bonus points for being gluten free and super easy- which is another reason it’s the perfect summer dessert. Who wants to spend all their time in the kitchen when there are so many things to do outside in the summer? Not me anyway! This crisp was all I had hoped it would be and more! I can definitely see why everyone raved about it. I literally wanted to eat half the pan ;). Go pick yourself some berries and give this crisp a try. You won’t be disappointed! Enjoy!
Healthier Blackberry Crisp
4 cups fresh blackberries
1 cup old-fashioned oats
1/2 cup almond meal
1/2 tsp salt
1/4 cup pure maple syrup
1/4 cup extra virgin olive oil
1/2 cup chopped pecans
1. Preheat oven to 350 degrees. Spray 8 inch baking dish with nonstick spray. Pour blackberries into prepared pan.
2. In medium sized mixing bowl, combine oats, almond meal, salt, maple syrup, olive oil, and pecan. Stir until combined. Pour over fruit.
3. Bake in preheated oven for 35-40 minutes or until topping is crisp and golden brown.
*adapted from Bread and Wine
