No summer is complete without a delicious seasonal berry crisp. Enjoy this lightened up Blackberry Crisp after dinner or as an indulgent breakfast.
I count my self extremely lucky to have a mom who is an incredible cook. She’s a believer in fresh healthy produce but if she’s making a pie crust you best believe she’s using butter. Like most kitchen savvy mammas, she has a specialty. Fruit based desserts. Maybe that’s where my love of fruit came from! Whether it’s a berry trifle, a strawberry rhubarb pie or one of her infamous crumbles, I was certainly spoiled in the dessert department.
To celebrate the abundance of fresh seasonal fruit I wanted to whip up a quick and easy berry dessert. I wanted to use oats and coconut oil and have it come out that perfect balance of juicy and crispy. I thought what I had made was a fruit cobbler, but upon further research I realized I had technically made a crisp.
For some reason I never thought too deeply about the semantics of pastry topped fruit desserts until I realized my creation needed a name. This post orginally read “Healthy Blackberry Cobbler,” but I’m so glad I did my research 😛
Turns out crisps, cobblers and crumbles are totally different desserts. Ok, maybe not totally different, but different enough.
I learned from this article that a cobbler has more of a biscuit like topping made with egg, and these biscuits are dropped on the fruit to look like a cobbled road (cue the name). Crumbles and crisps both have streusel-toppings and the main difference is that a crisp has oats whereas a crumble does not.
So next time you’re serving up a delicious bowl of fruit baked with a crumbly pastry topping, you can basically school everyone on your fruit dessert knowledge. #yourwelcome.
- For Filling
- 3½ Cups of Fresh Blackberries
- 1 Tbsp of Almond Flour
- ¼ Cup of Coconut Sugar
- For Topping
- 1 Cup of Oats
- ¼ Cup of Melted Coconut Oil
- ¼ Cup of Maple Syrup
- ¼ Cup of Almond Flour
- 1 tsp of Cinnamon
- Preheat oven to 350ºF
- In a medium sized bowl mix together berries, coconut sugar and almond flour
- In a separate bowl combine oats, almond flour, coconut oil and maple syrup until mixture is thoroughly combined.
- Lightly grease a 9x5" pan with coconut oil or canola oil
- Place berries in pan and top with oat mixture
- Bake in oven for 45 minutes
- Let cool
- Serve with ice cream or vanilla yogurt
- What’s your favorite fruit dessert?
- Crisp topping: whipped cream or vanilla ice cream?