Blackberry & Oatmeal Crisp

I’m not well enough this year to get too creative with my birthday dessert so I went with a perpetual favorite that is as tasty as it is easy to make: blackberry crisp.

Since I was expecting company to join me for dinner, I made use of my new set of Corningware ramekins. The individual 4oz servings made a great small bite of sweetness after a heavy meal of ribeye steaks and grilled veggies.

The blackberries came from my mom’s freezer. I defrosted and then drained them before using the berries. The leftover juice I used in blackberry barbecue sauce. It’d be excellent in cocktails, club soda or iced tea as well.

2 cups blackberries
1 Tbs agave nectar
1 tsp corn starch
1/2 tsp cinnamon, divided
1/2 cup oatmeal
1 Tbs coconut oil, room temperature
4 tsp date sugar

Preheat oven to 375*F. In a medium bowl, combine blackberries, agave, corn starch and 1/4 teaspoon cinnamon. Gently stir ingredients until well combined. In a smaller bowl, combine oatmeal, coconut oil, date sugar and the last 1/4 teaspoon of cinnamon. Mix until well combined. Spoon blackberry mixture into ramekins or casserole dish. Cover with oatmeal mixture. Bake for 15-20 minutes, until the blackberries are bubbling and the crisp is lightly brown. Serve hot or cold.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Specialized Diets, Sugar Free, Vegan. Bookmark the permalink.

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