Apple Blackberry Crisp
Vegan, refined sugar-free, gluten-free, dairy-free, heart healthy, high fiber
I love the combination of sweet and sour fruit with crumbly oats and hazelnuts. My fruit crisp is like a Fall Garden in a bowl! And the best part: my vegan, heart-healthy dessert will not spike my blood sugars since I am using low-glycemic coconut sugar and hazelnuts for fiber to slow the digestion. This is an awesome recipe to wow your family and friends with little effort and very tasty results. Serve the crisp bubbling hot, right from the oven, topped with vegan ice cream for a truly memorable dessert!
Apple Blackberry Crisp
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2023
Ingredients
Crisp Topping
1 cup ground toasted hazelnuts
1 cup oats
1/2 cup gluten-free flour
1/2 cup coconut sugar
1/2 cup cool vegan butter or coconut oil
1 tablespoon cinnamon
1/2 teaspoon salt
Filling
4 cups peeled, cored, and sliced baking apples
3 cups fresh or frozen blackberries
1/2 cup coconut sugar
2 tablespoons melted coconut oil
1/4 cup lemon juice
2 tablespoons corn starch
Vegan vanilla ice cream
Makes 8-10 servings
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Instructions
1. Preheat oven to 350ºF/180ºC. Toast hazelnuts about 8 minutes on a baking sheet until slightly browned. Watch carefully not to burn the nuts. Remove, let cool. Once cooled, remove skins by rubbing the nuts between a dish towel. Place skin-free nuts into a food processor or blender. Grind into a medium fine meal.
2. Use an 8x14-inch (20x35 cm) baking dish or 10 individual baking ramekins. Coat liberally with coconut oil.
3. In a medium size bowl combine hazelnut flour, oats, gluten-free flour, sugar, butter, cinnamon, and salt. With your hands crumble the butter into the dry ingredients to combine into a rough dough.
4. Combine apples, blackberries, sugar and melted coconut oil together in a large bowl and toss to coat fruit evenly. Dissolve corn starch into lemon juice, toss into fruit filling. Pour filling into prepared baking dish/ramekins and layer the crisp topping on top.
5. Cover crisp with aluminum foil and bake for 20 minutes (15 if using individual ramekins). Remove foil and bake uncovered another 10-15 minutes until apples are tender and topping is golden brown.
6. Serve cold or hot along with vegan ice cream.
Photos by Brian Byllesby
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!