Tag Archives: almond flour

Spiced Blackberry Crisp

6 Oct

This is a very simple crisp, and came as a result of my desperate attempt to salvage my precious homegrown blackberries, after my fridge/freezer developed an attitude problem last night.    Delicious and healthy as it is, this dish is definitely a “comfort food” or “treat.”  Even though all the ingredients are “primal approved” (even the tapioca — I checked, and Mark Sisson says so), the dish is pretty high in carbs and thus probably a good idea to save for special occasions or as a reaction to appliance malfunctions.  🙂  If you allow dairy, this is delicious served with a dollop of plain full-fat whipped ceam or a drizzle of heavy cream.

Spiced Blackberry Crisp
Makes 1 9-inch pie pan of crisp

5-6 cups fresh or frozen blackberries (if using frozen, thaw and drain first)
1/4 cup Minute tapioca
2 Tbs honey
1/4 tsp ground ginger
1/2 tsp ground cinnamon
Pinch nutmeg

Crumble topping:
2 Tbs butter
1/2 cup almond flour
1/2 cup coconut flakes
4 raw dates, pits removed
1/4 cup macadamia nuts

Preheat oven to 350F.  Generously grease a 9-inch deep-dish pie pan with butter or coconut oil.  Set pan aside.  In large bowl, combine all filling ingredients until well mixed (honey may clump a little, that’s okay) and set aside for several minutes.  Meanwhile, place all the topping ingredients in food processor and pulse until mixture has the texture of coarse, wet sand (will be clumpy).  Pour filling mixture into prepared pan and spread evenly.  Sprinkle clumps of the topping mixture over the filling.  Bake in preheated oven 20-25 minutes, until topping is golden brown and filling is bubbling.  Remove from oven and set aside to cool to room temp.  Filling will thicken as it cools.