Blackberry Crisp

Introduction

We are fruitaholics. Especially when it comes to berries. Blueberry, strawberry, raspberry, blackberry: we’ve never met a berry we don’t love. They are best fresh off the bush. But it’s a short season. So we pick extra and freeze them and, of course, buy frozen berries throughout the rest of the year. And this recipe is our favourite way to eat those frozen berries. Our family has been known to polish the whole pan. It’s delicious, healthy (all those antioxidants in the berries!) and fast and easy to whip together. 

Personally, blackberry crisp is our favourite, but, like we said, there isn’t a berry we don’t like and just about any variety will work here. The chia seeds are the key ingredient: they help thicken up the berry mix, while disappearing into the background. If there are leftovers, it makes a great breakfast. Either reheat or serve cold with some unsweetened yogurt. 

Ingredients

Filling:

4 cups berries 

1 Tb lemon juice 

1 Tb lemon zest 

½ teaspoon pumpkin spice

1 Tb chia seeds

2 Tb  maple syrup

1 tsp Agar agar or cornstarch 

Topping:

¾ cup oats

1 tb maple syrup

½ cup sliced almonds

1/4 cup butter 

1/4 teaspoon salt

1 teaspoon cinnamon 

1 teaspoon vanilla 

Directions

1. Preheat the oven to 350

2. Make the filling first. Add the berries to a large casserole dish and mix in the lemon zest and juice, chia and maple syrup. Set aside.

3. Make the topping in a large mixing bowl by combining oats, flour and spices and then grating in the cold butter. Stir well to combine.

4. Pour topping over the berry mixture. Spread evenly so it covers all the berries.

5. Bake the crisp in the oven for 40 minutes, until the top is just turning brown.

6. Serve in bowls with vanilla ice cream.