I make fruit crisps throughout the year, changing up the ingredients depending on the season and my mood. I wanted to make a nut-free crisp this time, so I opted for cassava flour over my usual go-to of almond flour and it turned out great! This dish always warms me from the inside out and satisfies my sweet tooth. The blackberries take this dessert up a few notches and give it the most phenomenal flavor. It’s a healthy quick fix to your sugar cravings any time of the day or night.
Blackberry + Apple Filling
5-6 apples, peeled + cored + thinly sliced
4 cups blackberries, fresh or frozen
1 cup blueberries, fresh or frozen (optional)
1 tbs. fresh squeezed lemon juice
4 tbs. pure maple syrup
1 tbs. ground cinnamon
1 tsp. ground nutmeg
1.Preheat oven to 375° Fahrenheit.
2.Mix all ingredients in a large bowl until well combined.
3.Spread evenly in 9×13 baking dish.
Crisp Topping
1 1/4 cup cassava flour
1 tbs. ground cinnamon
2 tsp. ground nutmeg
3 tbs. coconut sugar
3 tbs. maple syrup
1/4 cup coconut oil, chilled + cut into small pieces
1.Place all ingredients in bowl of food processor and pulse a few times.
2.Spread on top of fruit evenly and gently press the mixture into the fruit.
3.Bake for 1 hour (times may vary depending on oven). Let cool and enjoy!
4.Store in fridge for up to 5 days.