Blackberry-Sunflower Fruit Crisp from Blissful Basil

From Blissful Basil by Ashley Melillo

4 pints (2 pounds, 4 ounces) fresh blackberries
1/4–1/3 cup pure maple syrup, depending on sweetness of blackberries
1 tablespoon arrowroot starch
1/4 teaspoon ground cardamom

Sunflower Topping
1 1/2 cups old-fashioned rolled oats, divided
1/2 cup raw shelled sunflower seeds
1/4 teaspoon ground cardamom
1/8 teaspoon fine-grain sea salt
1/4 cup pure maple syrup
1/4 cup virgin coconut oil, melted, plus more for greasing

Preheat the oven to 350˚F. Lightly grease a medium round, oval, or rectangular 1 1/2-quart baking dish with coconut oil.

For the Blackberry Filling
In a large mixing bowl, combine the blackberries, maple syrup, arrowroot, and cardamom. Toss to coat, and transfer to the prepared baking dish.

For the Sunflower Topping
Add 1/2 cup of the rolled oats and the raw sunflower seeds to a food processor and process for 15 seconds, or until a coarse meal forms. Transfer to a large mixing bowl and whisk in the remaining 1 cup rolled oats, cardamom, and sea salt. Add the maple syrup and melted coconut oil and stir to combine.

To Assemble

  1. Sprinkle the topping evenly over the blackberry filling. Bake, uncovered, for 50 minutes to 1 hour, or until the topping is deep golden brown and you can hear the liquid bubbling within the filling. Remove from the oven and cool slightly before serving.
  2. Serve with vanilla coconut milk ice cream and a drizzle of 5-Minute Caramel Sauce (in Blissful Basil), if desired.
  3. Refrigerate leftovers, covered, for up to 4 days.

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