My very favorite dessert growing up was my grandma’s berry pie. Crisps are also great and one of my favorite desserts because, like pie, you can make them with so many different types of fruit and you can’t really go wrong.
Crisps are kind of like pie, but with the “crust” only on the top. You can eat it cold, but why not take some of the fall chill off and have a piece after it has cooled slightly from the oven? Here I made a marionberry crisp and then later made some slight variations to the recipe (see below) for a super delicious cherry crisp. If you are so lucky to live in the NW and are able to get some marionberries, I highly recommend them. YUM!! Traditionally, I would make crisps with oats, but since oats are out now, this recipe was great with the crunchiness of some nuts. You could also chop the nuts really fine for less of a crunch.
Before I begin, please check out my new apron I made 🙂 I’m proud of it, especially since I have had the fabric for probably over a year. Then it took me only about 2 hours to make…isn’t that how things go sometimes? I encourage you to get going on a project you have been putting off because really, it may only take you a few hours to finish it, and think of the overwhelming feeling of accomplishment you will have?? Facebook and TV can wait; they will always be there… I digress…
- 3 1/2 cups marionberries (or berries of your choice – mine were a bit frozen here, but that is okay)
- 1 tbsp of honey
- 3 tbsp of toasted hazelnuts
- zest of 1 lemon
- 2 tbsp of juice from a lemon
- 1 1/2 tsp of vanilla
- 1 tbsp tapioca powder (this should be stored in your fridge once opened)
- 3/4 cup almond flour
- 1/3 cup sliced hazelnuts
- 2 tsp honey
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg (I actually grind up my own sometimes, see below)
- 4 tablespoons of butter from a grassfed source.
Preheat oven to 350.
Chop up the hazelnuts and toast on medium heat in a dry pan. This shouldn’t take too long. You don’t want them to burn so make sure to flip them.
Keep berries to the side. Mix filling ingredients together, making sure to save some hazelnuts for the topping, then mix with the berries.
Put filling into an 8 x8 pan. I didn’t grease my pan and all was right with the world, so don’t worry about that.
Next, mix together the topping ingredients with the butter cut up into pieces, mixing it all together with a fork. The mixture will end up crumbly and sticky. Crumble topping onto filling. It won’t cover up the entire pan, this is okay too, no worries. This is what is supposed to happen. Bake for about 20 minutes.
Remove from oven and cool about 15 minutes and serve warm.
This is delicious plain, over some coconut ice cream, or maybe with a bit of cream poured on top. Sinful!!
For the Cherry Crisp: Make sure cherries are pitted (I learned this the hard way once). Replace the vanilla with 1-1/2 teaspoons of almond extract and replace the hazelnuts with almonds, toasting them the same way.