Individual Blueberry Blackberry Crisps

blueberry blackberry crisp vegan natural

Individual Blueberry-Blackberry Crisps
Serves 4-6

The beautiful colors in blueberries and blackberries tell you that they are bursting with anthocyanins, a powerful antioxidant.  Berries are bountiful in the summer, but this recipe can use frozen berries for a year-round treat.  While the berries are the star of this dessert, the whole-grain and nut topping adds crunch and richness while still being nutrient-packed and slow-digesting.  You’ll wonder why you’ve been adding flour and white sugar to desserts all these years.

for the filling:
12 ounces blueberries (1 pint fresh or 1 bag frozen)
12 ounces blackberries (1 pint fresh or 1 bag frozen)
1 tablespoon arrowroot (can substitute cornstarch)
1 tablespoon maple syrup
grated zest from 1 lemon

for the topping:
3/4 cup rolled oats
1/2 cup almond meal
1/4 cup sliced almonds
3 tablespoons maple syrup
3 tablespoons coconut oil

special equipment:
4-6 small ramekins or gratin dishes

1. Preheat oven to 350. Set ramekins or gratin dishes on a sheet tray. Depending on the size of your dishes, you may need more or fewer.

2. In a large bowl, combine berries, arrowroot, maple syrup and lemon zest.

3. In a different bowl, toss oats, almond meal, sliced almonds, maple syrup and coconut oil together.  Mix evenly with your fingers until you get a crumbly texture.

4. Spoon the berries into the ramekins, filling them all the way (cooking will reduce their volume). Top each ramekin with a couple spoonfuls of the crumble topping. Cover loosely with a sheet of aluminum foil and bake for 20 minutes. Remove foil and bake for another 15-20 minutes. You want the crisps to be lightly browned and the filling to be bubbling beneath.

5. Cool for about 5 minutes until warm and thickened. Can serve with a dollop of Greek yogurt or homemade coconut yogurt.