Two days ago it was ideal around 85 degrees within Chicago… in September! Since the weather seems to be still favoring the summertime months, I thought it would be perfectly acceptable to deliver this beautiful warm blackberry crisp made out of almond flour, crunchy almonds & oats.

I made this formula the other day before We packed up the last items in my old kitchen. There were a few half pints of juicy, sugary blackberries in the refrigerator from the prior weekend’s farmer’s marketplace find. In the event that you weren’t currently aware, blackberries are in fact extremely seasonal from the end of August through September, and frequently the sweetest.

Really, I figured that blackberries appear to be perhaps one of the most underrated berries, why not give them some love using a almond blackberry crisp for two?! It’s an excellent, perfectly acceptable date-night dessert with leftovers. Or you can invite friends over and share if you’re nice enough (not me!).

I actually made these crisps in two cute little skillets , nevertheless, you could make in larger ramekins or just fill up a loaf pan.

Unless you have sufficient blackberries, I highly suggest using a mixed berry combo, such as blueberries, cherries and/or strawberries. Enjoy with your favorite vanilla snow cream. xo!

Almond Flour Blackberry Sharp for just two! (gluten free)

Prep period:

10 mins

Cook time:

40 mins

Total period:

50 mins


For the blackberry filling:

2 1/2 heaping cups clean blackberries (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 of charge if desired)

1/4 cup almond meal/flour

1/4 cup chopped raw almonds

2 tablespoons coconut sugars (may also make use of maple syrup or dark brown sugar)

2 tablespoons chilly vegan butter, trim into small parts (may use regular butter if not dairy products free/vegan)

1/2 teaspoon ground cinnamon


Preheat oven to 350 degrees F. You can find two methods to make this blackberry crisp, through the use of two little skillets or a loaf skillet: Grease two 5-inches skillets generously with coconut essential oil OR grease a 8×4 in . loaf skillet. You can even double the entire formula and bake it within an 8×8 in . skillet. Up to you!

To make the topping: Combine the oats, almond flour, almonds and coconut glucose inside a medium bowl until well-combined. Add in the pieces of butter and use your hands to press and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can slice within the butter with a pastry cutter, or place all of the topping ingredients in a meals processor and pulse until simply blended. The best method is to use my hands, as I really believe you get the very best crumbly topping that way.)

Next produce the blackberry filling: place blackberries, maple syrup, lemon juice in a medium bowl and toss to combine. Take 1/4 glass of the topping mixture and toss with the blackberry mixture. Divide between your two little skillets or add to your prepared skillet. Sprinkle consistently with topping.

Bake the sharp(s) for 40-45 minute or until topping is golden brown and filling is bubbling. Remove from oven and cool ten minutes on cable rack. Serve warm with vanilla bean snow cream – or if dairy products free/vegan, serve with coconut milk ice cream!

Makes 4 portions total – you ought to have leftovers or it is possible to share with close friends.

You can even make this recipe having a combo of berries: I like 1 cup strawberries and 1 cup of blackberries too!

Allergic to almonds? Use pecan food (floor up pecans) or hazelnut meal instead. You can even sub the almonds for any sort of nut. I like pecans best.

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