Apple Blackberry Crisp

I have been wanting to post this recipe for about three weeks. The trouble was, every time I baked one of these delicious desserts, we devoured it so quickly that I could never get a picture of it!



5 (preferably organic) Granny Smith apples, peeled, cored and chopped into bite sized pieces

1 pint fresh blackberries

1 tablespoon lemon juice

1 tablespoon pure vanilla extract (no sugar – check the label)

2 tablespoons blanched almond flour

1 cup blanched almond flour

¼ teaspoon kosher or sea salt

¼ teaspoon baking soda

2 ½ tablespoons olive oil

Stevia equivalent to 2 tablespoons of sugar


Place apples and blackberries in a large bowl

Sprinkle with lemon juice, vanilla, and 2 tablespoons blanched almond flour, tossing to incorporate all ingredients

Place apple-blackberry mixture in an 8” x 8” baking dish and set aside

To make topping:

Iin a medium bowl, combine almond flour, salt, baking soda, and oil.

Crumble topping over apple-blackberry mixture.

Cover with tinfoil and bake at 350° for 60 to 75 minutes until fruit is juicy and bubbling.

Remove from oven and uncover.

If topping is lightly browned, allow to cool for 10-15 minutes.

If topping is not yet browned place in oven uncovered for 5 minutes, or until lightly browned.

Note: Remember: Lightly browned is what you're after.

Delicious warm or cold.