We will now take a break in the non stop pie action and bring you a healthier way to celebrate berry season. Adapted from Blissful Basil‘s book, which I just discovered at the library, this crisp uses maple syrup to sweeten the berries a bit. With a protein and fiber packed topping, I’m thinking it will do for dessert with cream or breakfast with yogurt. Because I couldn’t let one day pass without opening my favorite pie book, I’ve spiced the filling similarly to Four & Twenty Blackbirds’s solid blackberry and blueberry pie.
1 pound blackberries (about 4 cups)
2 tbls. maple syrup
1 1/2 tsp. arrowroot starch
1/4 tsp. cinnamon
1/8 tsp. cardamom
2 dashes Angostura bitters
1 1/2 c. rolled oats, divided
1/2 c. almonds
1/4 tsp. cinnamon
pinch salt
2 tbls. maple syrup
3 tbls. melted butter
- Make the filling. Wash and pat dry the berries. Mix all the ingredients together gently. Pour the berry mixture into a buttered baking dish.
- In a food processor, add half the oats and almonds. Blend until fine. Add the cinnamon, salt, maple syrup and butter. Pulse gently until mixed. Add the remaining oats and pulse only 3-4 more times to mix.
- Sprinkle the topping on and then bake for 50 minutes at 350F.
PS. I’m really kidding about taking a break from pie. You really should never take a break from pie. In fact, you should make this very delicious blackberry cream pie I worked up. Based on a few of my favorite different recipes and using this coffee cake crumb topping, it’s just another great way to enjoy our bountiful berries.
Small Potatoes 