Blackberry Apple Crisp
This blackberry apple crisp is a cozy and warming dessert perfect for the fall and colder months. With lots of sweet fruit and an oat topping, it's a vegan, gluten free using certified oats and a low histamine recipe.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dessert, Sweet treat
Cuisine: American, British
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 372kcal
For the fruit layer
- 4 cups blackberries fresh or frozen
- 2 small apples cored and diced
- 2 tablespoon maple syrup
For the oat topping
- 1.5 cups oats
- 2 tablespoon pumpkin seeds
- 3 tablespoon coconut oil melted
- 1 tablespoon maple syrup
Preheat the oven to 180C / 360F.
Scatter the fruit in an ovenproof dish and drizzle on the maple syrup.
Make the oat topping by combining the oats, pumpkin seeds, melted coconut oil and maple syrup 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!
- Use ripe fruit so that is is sweet and delicious, and has that lovely gooey texture when cooked.
- 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!
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list.
Calories: 372kcal | Carbohydrates: 55g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 6mg | Potassium: 497mg | Fiber: 13g | Sugar: 24g | Vitamin A: 349IU | Vitamin C: 34mg | Calcium: 81mg | Iron: 3mg