I’m odd and not a fan of “spiced fruit” – which means most pies and crisps and cobblers aren’t terribly appealing to me. I do however love a good blackberry or raspberry dessert. The blackberries in this recipe piqued my interest so I gave it a whirl with my favorite apples, Granny Smith.
Apple Blackberry Crisp http://www.elanaspantry.com/apple-blackberry-crisp/
Place apples and blackberries in large bowl. Sprinkle with lemon juice, vanilla and arrowroot, tossing to incorporate all ingredients. Place apple-blackberry mixture in an 8x8" Pyrex baking dish and set aside. To make topping, in a medium bowl, combine almond flour, salt, baking soda, oil and syrup. Crumble topping over apple-blackberry mixture. Cover with tinfoil and bake at 350° for 60-75 min until fruit is juicy and bubbling. Remove from oven and uncover. If topping is browned, allow to cool for 10-15 min. If topping is not yet browned, place in oven uncovered for 5 min, or until browned.
I halved the recipe with 2 apples and just over a half pint of berries. A smaller baking dish would’ve been better for sure with less “stuff” as the fruit really cooks down. I often adjust ingredients in a recipe to make the carb and/or fat amounts come out a little differently. My halved version made 4 carb/fat servings.
Feast with fruit, feast with crumble topping, and as always…FEAST ON!!!
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