A simple, perfect recipe for cherry blackberry crisp made with no refined sugar and whole grains. Feel free to adapt this recipe for all of your favorite fruit crisp combinations!
For the Cherry Blackberry Filling:
1 1/2poundssweet cherries— fresh or frozen, pitted—do not thaw if frozen
1cupblackberries— fresh or frozen—do not thaw if frozen
2tablespoonswhite whole wheat flour— or all purpose flour
3tablespoonspure maple syrup
1tablespoonfreshly squeezed lemon juice
1teaspoonpure vanilla extract
For the Crisp Topping:
3/4cupchopped walnuts,— almonds, or pecans (untoasted)
1/2cupflaked coconut— unsweetened if possible
1/4cupextra virgin olive oil
1/4cuppure maple syrup
Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a deep 8x8-inch or similar baking dish with cooking spray. Set aside.
Place the cherries and blackberries in a large mixing bowl, then sprinkle the flour over the top. Add the maple syrup, lemon juice, and vanilla, then fold gently to combine. Transfer to the prepared baking dish.
In a medium bowl, stir together the oats, walnuts, almond meal, coconut, cinnamon, and salt. Drizzle the olive oil and maple syrup over the top, then use a spatula to combine until the dry ingredients are evenly moistened. Sprinkle the filling over the top.
Bake the crisp until the filling hot and bubbly, about 45-55 minutes. Check the crisp at the 30-minute mark. If the topping is becoming too brown, tent with foil then continue baking until ready. Let rest 10 minutes, then serve warm, smothered with vanilla ice cream, homemade whipped cream, or Greek yogurt.
*To make your own almond meal, pulse whole, raw almonds in the food processor until they form fine crumbs. Do not over process, or you will have almond butter instead.