Hopefully by now you have had the chance to visit your local farmer's market for some fresh blackberries. Or better yet, maybe you have had the opportunity to pick them yourself from a local farm. That is the best! That is also another reason why living in Oregon is awesome. We have an abundance of fresh local food available to us any time of the year.
This blackberry crisp is different than your usual crisp in that it doesn't contain oats. I have nothing against oats, as a matter of fact, I'm a granola hound. But I am just loving the way nuts can serve as a crisp topping over various fruits. So in my quest to develop something along those lines, I came up with this concoction and I'm really loving the standout taste these variety of nuts bring to this dessert. If you really want oats in your topping, I would suggest replacing the almond flour with rolled oats.
As I mentioned, this recipe includes a variety of nuts. Cashews being one of them. You will need 2 cups of cashew meal for the topping. Simply put about 2 1/4 cups of cashews in your food processor and process until you get a medium grind. Some other prep work you will need to do is chop 1/4 cup of both Brazil nuts and cashews. So you might as well get that done while you have your food processor out. I've also included some acaí powder in the nutty topping to bring together the Brazilian roots of the cashews and Brazil nuts. If you don't have acaí on hand, you can skip it as the crisp will still be delicious.
You will need a 2 1/2 quart baking dish for this crisp. I would recommend something on the deeper side to avoid spillage in the oven. But if you are using a shallow baking dish, maybe put some foil under it to catch any potential drippings. Also, your baking time may vary according to the depth of your dish. More depth equals a longer baking time.
For the topping:
2 cups cashew meal
1 1/2 cups almond flour (or rolled oats if you prefer)
2 Tbs Acaí powder (optional)
1/4 cup chopped cashews
1/4 cup chopped Brazil nuts
1 Tbs cinnamon
1/2 tsp ground ginger
1/4 tsp sea salt
4 Tbs coconut oil, solid form
3 Tbs maple syrup
For the filling:
6 cups organic blackberries
1/2 cup maple syrup
1 Tbs cinnamon
3 Tbs arrowroot or 1 Tbs coconut flour
1. Preheat oven to 375° and grease your baking dish with coconut oil.
2. In a medium bowl, mix the blackberries, maple syrup, cinnamon, and arrowroot. Once combined, place the mixture in your baking dish.
3. In a separate bowl, mix the almond flour, cashew meal, acaí powder, chopped Brazil nuts, chopped cashews, cinnamon, ginger, and sea salt. Once combined, mix in the 4 Tbs of coconut oil and 3 Tbs maple syrup. Use your hands to mix everything well as you want the mixture to form clumps. Using your hands works best you achieve this. If you find the mixture is not clumping completely, add a little more coconut oil or maple syrup. Your choice. Sometimes a little more moisture is all you need.
4. Once your topping is thoroughly mixed and formed, sprinkle it over the blackberry filling. Then place it in the oven. Check the crisp after about 25 minutes. If you notice the topping starting to brown, cover it with some foil. Then finish baking the crisp for another 25-30 minutes. Allow the crisp to cool a little before serving. Goes great with some Vanilla Ice Cream or Coconut Whipped Cream.