Blackberry Crisp
You can substitute blueberries for the blackberries if you prefer. Either way this is delicious!
Serves: 8
  • 5 Tbsp, maple syrup, divided
  • 1 tsp, balsamic vinegar
  • 6 cups fresh blackberries
  • 3 Tbsp. sucanat sweetener or turbinado sugar
  • 16 Tbsp. coconut or almond flour, divided
  • ¼ tsp. plus ⅛ tsp. salt. divided
  • ⅔ cup rolled oats
  • ⅔ cup chopped pecans, toasted
  • ⅓ cup brown sugar
  • 3 Tbsp. coconut oil
  1. Preheat oven to 350 degrees.
  2. Coat baking dish with coconut oil.
  3. Whisk together 2 Tbsp. maple syrup and vinegar in a small bowl. Place blackberries in a large bowl and drizzle maple syrup mixture over them. Add sugar, 3 Tbsp. flour, and ⅛ tsp. salt to berries and toss to combine. Transfer to baking dish.
  4. Combine remaining 13 Tbsp. flour, oats, pecans, brown sugar and remaining ¼ tsp, salt in separate bowl.
  5. Drizzle oil and remaining 3 Tbsp. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.
  6. Bake for 30 to 45 minutes or until topping is lightly browned and berry juices are bubbling just around edges.
Nutrition Information
Calories: 319 Fat: 12 g Carbohydrates: 50 g Sugar: 27 g Fiber: 7 g Protein: 5 g