Individual Blackberry and Blueberry Crisps
It’s fruit crisp season! Can I get a yes yes! And of course I needed to bring you my contribution in the form of these individual blackberry and blueberry crisps!
Now, we have already clearly established my intense ♥ for blackberries. I won’t wax on all poetic again about my happiness surrounding this awesome fruit.
But do you know what I like even better? When we combine them with a bit of blueberries (which have always been my number one love … along with strawberries … okay fine, maybe I just love all berries).
And, and! Do you know what’s even 10 times better than all of the above!? When we include an oat and nut crisp topping!
Okay, and maybe some ice cream. But we’ll get to that later.
Let’s first chat up the crisps themselves.
The fruit filling is super simple. We have some fresh blackberries + blueberries + a hint of lemon juice, pure maple syrup and some vanilla extract. Toss it all together and done.
I know a lot of people like to add some cornstarch to the filling but I prefer mine loosey goosey. I find it kind of eh when it gets almost too thick. So we’re going au naturel here.
Now, the topping. Oats, some pistachios, some almonds, some flour. A touch of oil and maple syrup. Leading to crumbly, crunchy, golden goodness.
These are not on the super sweet end of the spectrum when it comes to dessert. They are just perfectly (well, according to me) lightly sweet, so that when you top it off with some ice cream it leads to perfection. How many more times can I use some form of that word today?
Or, you can eat them plain for breakfast. Just sayin. It’s totally acceptable.
Now, I like to top it off (for dessert, not breakfast!) with a big scoop of cashew milk ice cream. Because dairy has decided it hates me lately. Especially in the form of ice cream. Uncool, uncool.
But, you can top with whatever you like! Personally I say stick with some form of vanilla ice cream. Preferably vanilla bean. Or whipped cream. Or coconut milk whipped cream!
So many choices, so little time.
- 3 cups fresh blackberries
- 1 cup fresh blueberries
- juice of half a medium lemon
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- pinch of sea salt
- ½ cup rolled oats
- ½ cup white whole wheat flour
- ¼ cup roughly chopped shelled pistachios
- ¼ cup raw sliced almonds
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
- 2 tablespoons pure maple syrup
- 2 tablespoons grapeseed oil
- dairy-free ice cream or coconut milk whipped cream*, for serving
- Preheat the oven to 350ºF. Lightly spray 4 (4-inch round) individual ramekins with olive oil or nonstick cooking spray. Place the ramekins on a rimmed baking sheet and set aside.
- Add the blackberries, blueberries, lemon juice, maple syrup, vanilla and salt to a medium bowl and toss until combined. Divide the mixture evenly between the prepared ramekins and set aside.
- In another medium bowl, add the oats, flour, pistachios, almonds, cinnamon and salt and toss to combine. Pour in the maple syrup and grapeseed oil and mix until evenly moistened.
- Using your fingers, crumble / sprinkle the topping evenly over the fruit in each of the ramekins.
- Transfer the baking sheet with the ramekins to the oven and bake for about 30 to 35 minutes, or until the crisp topping is nicely browned and the fruit is bubbling.
- Let rest for at least 10 minutes. Serve with desired topping.
If you don’t want to use pistachios, you can use more almonds, chopped pecans, etc., in their place.
*You can also absolutely serve with a regular ice cream or regular whipped cream! I personally am a huge fan of cashew milk ice cream with these!
Cookie Monster Cooking