Blackberry-Fig Crisp (gluten-free + nut-free)

Ali Segersten (author)
Desserts American Mediterranean Pacific Northwest Baked Goods Crisps and Cobblers
BLACKBERRY-FIG OAT CRISP GLUTEN-FREE REFINED SUGAR-FREE-11
BLACKBERRY-FIG OAT CRISP GLUTEN-FREE NUT-FREE REFINED SUGAR-FREE-2
Difficulty
Easy Recipe
Prep Time
15 minutes
Cook Time
40 minutes
Servings
6

This late-summer crisp is a delicious way to enjoy fresh figs during their short season, paired with juicy blackberries and a warmly spiced crisp topping. Serve it warm or at room temperature on its own or with a scoop of vanilla or coconut ice cream. If fresh figs are unavailable, replace them by weight with apples, peaches, frozen cherries, or blueberries for an easy seasonal variation you can make throughout the year.

Filling

1 pounds fresh figs quartered
3 cups blackberries
1 tablespoons arrowroot powder
½ teaspoons ground cardamom

Topping

1½ cups rolled oats
⅓ cups oat flour
½ cups coconut sugar
2 teaspoons cinnamon
½ teaspoons ground cardamom
¼ teaspoons sea salt
½ cups butter melted (or coconut oil)
2 teaspoons vanilla extract

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