Apricot & Blackberry Crisp

What to do with the 2 lbs of Blackberries I harvested from the garden this morning? Make a crisp, of course! This is a great dessert, but also makes a nice breakfast. You can eat it warm from the oven or cold from the fridge.

Apricot & Blackberry Crisp

Apricot Berry Crisp

(Gluten & Dairy Free, No Sugar Added)

1-2 cups pitted sliced apricots (skin on)

5-6 cups fresh blackberries (you should have a total of 6 or 7 cups of fruit.)

1 teaspoon dry stevia, divided
1 ½  cup gluten free quick cook oats

2 tsp cornstarch
¾  cup gluten free flour (I used Pamela’s gluten & dairy free all purpose.)
½  cup almonds, roughly chopped
½ cup melted coconut oil
Preheat oven to 375 degrees F. Lightly grease a 8-inch square baking dish with either coconut oil or dairy free butter (I used Earth Balance spread.)

Spread the chopped almonds onto a jellyroll pan and toast 5-7 min or so. (Shake pan gently every 2-3 minutes so as not to burn.) Remove from oven and let cool.

In a medium bowl gently mix together apricots, berries, cornstarch and ½ teaspoon stevia. Pour into prepared baking dish.

In another medium bowl stir together oats, flour, almonds, remaining ½ teaspoon of stevia and coconut oil.

Sprinkle oat mixture over the fruit. Bake for 1 hour or until fruit is bubbling and topping is golden brown.

Let cool 5 minutes and enjoy!

* Stevia is very sweet so be careful not to add too much. Taste your fruit before adding, and if the fruit seems sweet enough by itself you may choose to omit this or use less.


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