Apple Blackberry Crisp with Oat Walnut Topping -

Apple Blackberry Crisp with Oat Walnut Topping

Sweet apples and juicy blackberries baked under a crunchy topping of rolled oats, walnuts, maple sugar and cold butter. This fruit-based apple blackberry crisp works with fresh or frozen berries and includes easy gluten-free and dairy-free options.

Course Dessert

Cuisine American, Clean Eating

Prep Time 20

Cook Time 35

Total Time 55

Servings portions

Calories 371.7kcal

Author Olga Caz

Ingredients

Apple Blackberry Filling

3 large apples cut into chunks
6-7 oz fresh blackberries
3 tbsp maple sugar or your favorite
2 tbsp arrowroot flour or any other starchy flour
1 tsp lemon juice optional
1 tsp cinnamon optional

Crunchy Oat Walnut Topping

¾ cup rolled oats or use gluten free certified oats
⅓ cup flour for gluten free see notes
½ cup crushed walnuts or seeds if allergic to nuts
6 tbsp butter cold (for dairy free see notes)
⅓ cup maple sugar or your favorite granulated sugar
½ tsp cinnamon
⅕ tsp nutmeg or cardamom

Instructions

Chill the butter. Place the butter in the freezer for at least 1 hour before making the topping.
Prepare the fruit. Preheat the oven to 360°F (182°C). Add the chopped apples and blackberries to a 9-inch square pan. Squeeze the lemon juice (optional) and sprinkle with maple sugar, arrowroot and cinnamon and toss gently until evenly coated.
Spread the apple and blackberry filling in an even layer.
Make the topping. Add the frozen butter and flour to a food processor and pulse briefly until coarse crumbs form. Add the rolled oats, walnuts, maple sugar, cinnamon and nutmeg and mix just until combined.
Create larger clusters, if desired. Let the mixture sit at room temperature for 5–8 minutes, then gently squeeze portions together with your hands.

See my crumble topping recipe for step-by-step instructions and extra tips.

Assemble. Scatter the oat-walnut topping loosely and evenly over the fruit.
Bake. Bake for 35–38 minutes, or until the topping is golden and the blackberry juices are bubbling around the edges.
Cool. Let the crisp rest for at least 15 minutes before serving so the fruit filling can thicken.
Serve warm, at room temperature or chilled.

Notes

Frozen blackberries: Do not thaw. Add directly from the freezer and allow a few extra minutes of baking time if needed.

Gluten-free: Use certified gluten-free oats and replace the flour 1:1 with a dependable gluten-free flour blend, I'm using my gluten free flour mix.

Dairy-free: Replace the butter with the same amount of firm dairy-free butter like – Miyoko’s and chill or freeze before using.

Nut-free: Omit the walnuts or replace them with pumpkin or sunflower seeds.

For chunky topping: Don't over-process the butter and flour. Squeeze small portions together before spreading over the fruit.

Make ahead: Refrigerate the prepared fruit and topping separately for up to 2 days and assemble immediately before baking.

Storage: Refrigerate leftovers for up to 3 days.

Freezing: Freeze baked or unbaked for up to 3 months. For the best topping texture, freeze unbaked.

Nutrition