Description
Oregon blackberries and Honeycrisp apples are combined and topped with a hazelnut oat topping creating the perfect combination of flavors for this fruit crisp. It's a tasty gluten-free dessert for any time of the year and any type of gathering.
Ingredients
Scale
For the topping:
- 1 cup gluten-free old fashioned rolled oats
- 3/4 cup coarsely chopped hazelnuts (or sub pecans)
- 3/4 cup almond flour
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/3 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1 tablespoon vanilla
For the filling:
- 5 cups frozen Oregon blackberries or Oregon Marion blackberries (aka Marionberries)
- 3 cups chopped Honeycrisp apples
Instructions
-
Preheat the oven to 350°F.
- In a large bowl, mix together the topping ingredients.
- In a 9x13" baking dish combine the chopped apples and frozen blackberries.
- Add the topping in a layer over the blackberries and apples.
- Bake for 45 minutes or until the fruit is bubbling in the center of the baking dish and the topping is beautifully crisp and golden.
- Eat...and serve with ice cream or heavy whipping cream (which obviously completely negates the 'healthier' aspect of this recipe but it's so worth it!)
Notes
The equipment section above contains affiliate links to products I use or recommend.
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
