This beautiful Blackberry Apple Crisp is vegan, as well as both gluten and added sugar free. It is a perfect dessert to end the evening, or even a great breakfast to kick off the day!As a kid I absolutely loved going blackberry picking; we lived right near a trail that was lined with beautiful bushes and they were virtually untouched. The smell and taste of blackberries to this day still bring back very fond memories for me.This is the second summer that we have been in our current home and I wish I had known last year that we had some amazing blackberry bushes just up the street. Thankfully we finally figured it out and got with the program!We went out and picked what seemed like all of them a couple weeks ago, and then just this past weekend there were a ton more waiting for us. The kids were on cloud nine.. and maybe I was too.. just a little.We ended up filling a 3L container and have been adding them to everything; smoothies, nice cream, salads, or even just by the handful, its all good! Since we had a plethora of berries in the fridge, I figured we could spare some to make this mouthwatering dessert (or breakfast even, I am not judging).To keep things nice and simple we used only whole food ingredients, therefore this Blackberry Apple Crisp is completely free of added sugar. It is also vegan of course, as well as gluten and oil free :)Feel free to add a little maple syrup or a sprinkle of coconut sugar however, if that is something you fancy!If you are after more tasty treat recipes, you should certainly check out my Banana Chocolate Chip Muffins! You could even use fresh blackberries in place of the chocolate chips 😉
I hope you give it a try! If you make it and share on Instagram be sure to tag me @whitney.earl – I would love to see your delicious creation!
Blackberry Apple Crisp
- 1 1/2 cups rolled oats
- 1/2 cup activated buckwheat
- 1 tbsp ground flax
- 1/2 tbsp chia seeds
- 2 tsp cinnamon
- 1/2 cup pitted dates ((soaked in warm water))
- 1/2 cup reserved date water
- pinch sea salt
- 2 apples, sliced
- 2-3 cups fresh blackberries
Pre-heat oven to 350 degrees Fahrenheit.
Place dates in a bowl and cover with hot water.
Add apple slices to a baking dish (can be round or square), then layer blackberries on top.
To a bowl, add oats, buckwheat, flax, chia, cinnamon, and sea salt; mix and set aside.
Place dates in a small food processor (or blender), along with 1/2 cup of the liquid and pulse until smooth.
Pour the date puree over the topping ingredients and stir to combine.
Pour topping mixture onto the filling and pack down gently until flat and smooth.
Place in the oven and bake for 40-45 minutes or until browned and crispy on top.
Let rest for 5-10 minutes before serving and enjoy!
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