Two days ago it was right around 85 degrees here in Chicago… in September! Because the weather seems to be still favoring the summertime months, I believed it might be properly acceptable to provide this gorgeous warm blackberry sharp made out of almond flour, crunchy almonds & oats.

I made this recipe last week before We packed up the last items in my old kitchen. There have been a few half pints of juicy, sweet blackberries within the fridge from the previous weekend’s farmer’s market find. In the event that you weren’t currently aware, blackberries are actually extremely seasonal from the end of August through September, and often the sweetest.
Really, I figured that blackberries appear to be perhaps one of the most underrated berries, so why not provide them with some love having a almond blackberry crisp for two?! It’s an excellent, perfectly appropriate date-night dessert with leftovers. If you enjoyed this information and you would such as to get additional details concerning stuffed zucchini boats without meat kindly browse through our webpage. Or it is possible to invite friends over and share if you’re generous enough (not really me!).
We made these crisps in two cute little skillets , nevertheless, you can make in larger ramekins or simply 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 snow cream. xo!
Almond Flour Blackberry Sharp for Two! (gluten free)
Prep time:
10 mins
Cook time:
40 mins
Total time:
50 mins
For the blackberry filling:
2 1/2 heaping mugs refreshing blackberries (just a little over 1 pint)
2 tablespoons pure maple syrup
1 teaspoon refreshing 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 dark brown sugar)
2 tablespoons cold vegan butter, cut into small parts (may use regular butter otherwise dairy free/vegan)
1/2 teaspoon surface cinnamon
Preheat oven to 350 degrees F. There are two methods to get this to blackberry crisp, through the use of two small skillets or even a loaf pan: Grease two 5-inches skillets generously with coconut essential oil OR grease a 8×4 in . loaf pan. 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 the pieces of butter and use the hands to squeeze and combine before mixture becomes crumbly and resembles wet sand. (Additionally, you can slice in the butter using a pastry cutter, or place all of the topping ingredients in a meals processor chip and pulse until simply blended. My favorite method is to use my hands, as I believe you get the very best crumbly topping this way.)
Next make the blackberry filling: place blackberries, maple syrup, lemon juice within a medium dish and toss to mix. Take 1/4 glass from the topping combination and toss with the blackberry mix. Divide between your two small skillets or add to your prepared pan. Sprinkle equally 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/vegan, serve with coconut dairy ice cream!
Makes 4 servings total – you should have leftovers or you can share with friends.
You can even 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 food (surface up pecans) or hazelnut meal instead. You can also sub the almonds for just about any sort of nut. I like pecans best.

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