Berry-Almond Crisp with Cardamom Custard
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Whole Living, July/August July/August 2012
- Yield Serves 6
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Ingredients
For the Topping
- 1/2 cup old-fashioned rolled oats
- 1/4 cup spelt flour
- 1/4 cup cane or maple sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons coconut oil, melted
- 2 teaspoons maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup raw almonds, toasted and chopped
For the Filling
- 6 cups blueberries, raspberries, and blackberries
- 1/2 teaspoon ground cinnamon
- 1 tablespoon arrowroot or cornstarch
- 2 tablespoons maple syrup
- 1 teaspoon grated orange zest
- 1 teaspoon pure vanilla extract
- Cardamom Custard
Directions
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Heat oven to 350 degrees and position rack in lower third. Combine topping ingredients in a bowl.
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Combine filling ingredients in another bowl. Pour filling into a 9-inch pie dish and sprinkle with topping.
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Place dish on a parchment-lined baking sheet and bake until bubbling and golden, about 50 minutes. (Tent with foil if becoming too dark.) Let cool slightly and serve topped with Cardamom Custard.
I made this recipe exactly as is and it was delicious. Skipped the cardamom custard as I am counting calories,
very good without it.