This weekend I made the most delicious grain-free blackberry crisp. We’d been getting these yummy, juicy local blackberries from Unger Farms at New Seasons Market recently and I just had to make some yummy dish with them.
Here’s the recipe:
Grain-free Blackberry Crisp
Preheat oven 350 degrees
3-4 C. Blackberries, rinsed
1 C. Cassava Flour, I get it here
1/2 C. Coconut Sugar (you can always just use coconut sugar)
1/3 C. Raw cane sugar
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 C Butter, cold cut into pieces
Place blackberries into greased dish (butter is great to grease the dish) approx. 9 x 11. Mix dry ingredients together, and add butter pieces. You can either use 2 forks, 2 knives or a pastry blender to cut the butter into the dry mixture. Once evenly distributed, pour over blackberries.
Bake 30-40 mins until blackberries are bubbling and topping looks crispy.
Enjoy! Add some organic whip cream too.
Yours in health,