This blackberry apple crisp is the perfect cosy dessert and especially good if you have gone blackberry picking yourself I think! It's healthy and hearty and comes together in around an hour, with most of that being oven time. A vegan, gluten-free (using certified oats) and low histamine dessert.
Crisp recipes are on repeat in our home. The rhubarb and blueberry crisp makes the most of the summer rhubarb, and the cardamom apple crisp is so good in the winter months (and can be made with frozen fruit).
This apple and blackberry crisp makes the most of the late summer blackberries, with the fruit going so gooey and juicy when baked in the oven.
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Why this recipe is so good
- All the fall flavours: the blackberry and apple combination is so good when they go all warm and gooey.
- Easy to make oat topping: this crisp is made without flour, so we use an oat topping instead.
- Vegan recipe: this is a vegan blackberry and apple crisp, using maple syrup instead of honey and without dairy.
What is a crisp? And how is it different to crumble?
Growing up, my mum always cooked us apple crumble. Except it turned out she was actually making us apple crisp all along . . .
Crumble is typically a dessert made without oats in the toppings, and often is made with flour, butter and sugar.
A crisp is made with oats - that literally crisp up during the cooking process.
I always make crisp recipes rather than crumbles as it seems a little healthier and the oaty flavour goes so well with gooey fruit. Plus I'm always a little dubious as to whether flour suits a low histamine diet.
This fall crisp recipe is made with minimal ingredients, and without flour for a slightly healthier version. It's also vegan (and so dairy-free) too.
- Oats: for the crisp topping. Use certified gluten-free oats if required.
- Blackberries: you can of course use store-bought if you aren't able to pick your own. You can also use frozen fruit out of season.
- Apple: cut into small chunks. They go all gooey and delicious when cooked.
- Pumpkin seeds: to add a little crunch to the crisp topping. I like the Terrasoul organic pumpkin seeds.
- Maple syrup: for that added sweetness and delicious taste. I use the Clarks maple syrup.
- Coconut oil: to bind the topping together, I use this in place of butter.
Variations on the recipe
You can of course swap out the fruit for other types, such as blueberries.
The pumpkin seeds in the topping are optional, but you can use another nut or seed that is suitable for you if you prefer.
Step by step instructions
Making this crisp is a four-stage process and is so simple to do. Have kids? Then rope them in for the measuring and stirring parts of the recipe!
1. Give the blackberries a good wash - especially if you picked them yourself! We don't need creepie-crawlies in our crisp . . .
2. Scatter the fruit into an ovenproof dish and drizzle on the maple syrup.
3. Make the oat topping by combining the oats, pumpkin seeds, coconut oil and maple syrup. Stir well so that it becomes a thick mixture that is slightly sticky.
4. Spoon the oat topping mixture onto the fruit, so it covers the area of the dish and cover the fruit.
Bake for around 35 minutes, but check often after 30 minutes as the topping can catch and burn fairly quickly.
Frequently asked questions
Yes, you can easily adjust the ratio of fruit. Just keep the same amount overall as the recipe. Berries will release more juice, so may make it more watery.
A crisp doesn't need to include flour, as the topping is usually made from oats.
If you are coeliac or have a sensitivity to gluten, then this crisp recipe can easily be gluten-free. Simply ensure you use certified gluten-free oats such as the Bob's Red Mill organic gluten-free old fashioned rolled oats.
More tasty crisp recipes to enjoy
Always a cosy dessert idea for all the family, you will find lots of tasty options to try out!
Blackberry apple crisp
For the fruit layer
- 4 cups blackberries fresh or frozen
- 2 small apples cored and diced
- 2 tablespoon maple syrup
- Preheat the oven to 180C.
- Scatter the fruit in an ovenproof dish and drizzle on the maple syrup.
- Make the oat topping by combining all the topping ingredients and stirring well. Spoon on top of the fruit mixture.
- Bake for 35 minutes, or until cooked through. Keep an eye on it after 30 minutes for any signs of burning - it can turn fast!
- Stir thoroughly to combine the oat mixture so that the oats are well coated in the coconut oil and maple syrup.
- Watch the crisp towards the end of cook time as it can turn fast, and we don't want a burnt crisp!