Easy as Pie Blackberry Crisp

Adapted from Amy's Healthy Cooking

I came across this recipe for a blueberry crisp after returning home from the Bethesda Central Farm Market with three pints of blackberries and a quart of blueberries. Neile and I had finished our 20 mile bike ride on the Capital Crescent Trail and met up with Bob at the farmer's market. Later I shared the recipe with Neile and both of us are addicted to it. It's not sugary sweet so you can even have it for breakfast with a dollop of yogurt.

This morning we got a late start for our bike ride and by the time we arrived at the farmer's market they were out of berries. It was Neile's idea to substitute peaches and nectarines, which turned out fantastic with a few small adjustments to the recipe. Now that I've made this a few times, I'm happy with this version of the recipe.

Ingredients

  • 1 cup old-fashioned oats. I use Bob's Extra Thick Rolled Oats

  • 1/4 cup and a little extra whole wheat flour

  • 2 tsp ground cinnamon

  • 3 tbsp maple syrup or agave

  • 1 1/2 tbsp unsalted butter, melted. I use plant-based butter, which makes the crisp nondairy

  • 6 cups blueberries, or a combination of blueberries and blackberries, or 6 peaches (I used 2 yellow peaches, 2 white peaches, 2 white nectarines) cut into small pieces. I leave the skin on.

  • 3 tbsp whole wheat flour (for the peaches, I used 4 tbsp because the fruit was extra juicy)

  • 1/4 cup water ONLY IF NECESSARY (I used this with the blackberries and blueberries because the mixture was a little too dry). I did not use water for the peaches.

How to make it

  • Preheat the oven to 350 degrees, and coat an 8" by 8" square pan with coconut oil or cooking spray. I used a glass pyrex dish

  • For the topping, mix together the oats, flour, and cinnamon in a bowl. Stir in the maple syrup or agave and melted butter and mix well

  • For the filling, simply toss the berries or peaches with the flour and water, if using, in a large bowl and transfer the fruit to the prepared pan or pyrex

  • Sprinkle the topping over the fruit, separating the clumps

  • Bake for 45-50 minutes or until bubbly at the sides

  • Cool for a few hours before serving to allow everything to thicken. You can keep this in the fridge covered in plastic for about a week, but I'm sure it'll be gone in 3 days

 

clean eating, nutritionCarolee WalkerBlueberry Crisp, Healthy Blueberry Crisp, Healthy Eating, Blackberry CrispComment