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–+ servings
Clean Eating Cherry Blackberry Crisp made with wholesome oats, pecans, and maple syrup

Cherry Blackberry Crisp

5 from 2 votes
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!
Prep: 20 mins
Cook: 50 mins
Servings: 8 servings
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Ingredients
  

For the Cherry Blackberry Filling:

  • 1 1/2 pounds sweet cherries fresh or frozen, pitted—do not thaw if frozen
  • 1 cup blackberries fresh or frozen—do not thaw if frozen
  • 2 tablespoons white whole wheat flour or all purpose flour
  • 3 tablespoons pure maple syrup
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract

For the Crisp Topping:

  • 1 cup rolled oats
  • 3/4 cup chopped walnuts, almonds, or pecans (untoasted)
  • 1/2 cup almond meal*
  • 1/2 cup flaked coconut unsweetened if possible
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup pure maple syrup

Instructions
 

  • 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.

Notes

*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.

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