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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Dairy-Free Blackberry Crisp that’s Blissfully Butterless & Allergy Friendly

    Dairy-Free Blackberry Crisp that’s Blissfully Butterless & Allergy Friendly

    0
    By Alisa Fleming on July 22, 2022 Dairy Free Desserts, Dairy-Free Recipes

    Several years ago, we shared this fresh dairy-free blackberry crisp recipe. With time, it became buried in our news section. So today we’re re-featuring it with some updates and tips. It’s a healthy dessert from the plant-powered cookbook, Blissful Basil by Ashley Melillo.

    Dairy-Free Blackberry Crisp Recipe that's Blissfully Butterless & Allergy Friendly - naturally gluten-free, plant-based, and healthier, but still a delicious treat! Uses fresh berries.

    Dairy-Free Blackberry Crisp that’s Blissfully Butterless & Allergy Friendly

    Ashley infuses healthy, simple, but oft forgotten ingredients into many of her recipes in Blissful Basil. We have some substitution suggestions for this dairy-free blackberry crisp, just in case you don’t have one of the ingredients on hand.

    Will this Crisp Recipe Work with Other Fruit?

    Of course! You can substitute blueberries, strawberries, raspberries, or a mix of berries. Stone fruit like peaches should also work, but you might need a little more starch since they can release a lot of liquid. Four pints is 8 cups of fruit.

    Is their a Substitute for Arrowroot Starch?

    Yes, you can use non-GMO cornstarch or tapioca starch as an equivalent substitute for the arrowroot starch.

    What Can I Substitute for the Cardamom?

    We love Ashley’s use of this lesser used spice. But if you don’t have it stocked in your pantry, use equal amounts of ground cinnamon and ground ginger (1/8 teaspoon each in the fruit and topping). If you aren’t a fan of ginger, you can use all cinnamon. Any of these spices are good complements to berries.

    I only have Quick Oats on hand, will Those Work?

    Quick oats work just in this dairy-free blackberry crisp. The topping won’t be as “chunky” but will still be quite crisp-like.

    What Can I Substitute for the Sunflower Seeds?

    If you aren’t a fan of sunflower seeds or just don’t have any on hand, you can substitute pumpkin seeds (raw pepitas), or you can use chopped cashews or almonds, if you are okay with nuts. Alternatively, you can just omit the seeds and use more oats – 2 cups total. If using just oats, pulse 1 1/2 cups of the oats, and then stir in the remaining 1/2 cup oats.

    Do I have to use Coconut Oil?

    No, you can make this blackberry crisp recipe coconut-free! Simply substitute your favorite baking oil in an equal amount for the coconut oil. If you’re craving a buttery flavor, you can substitute dairy-free butter alternative for the oil.

    Dairy-Free Blackberry Crisp Recipe that's Blissfully Butterless & Allergy Friendly - naturally gluten-free, plant-based, and healthier, but still a delicious treat! Uses fresh berries.

    Special Diet Notes: Blackberry Crisp

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, refined sugar-free, and vegetarian.

    Butterless Dairy-Free Blackberry Crisp
     
    Print
    Prep time
    15 mins
    Cook time
    60 mins
    Total time
    1 hour 15 mins
     
    This fresh summer dessert showcases seasonal fruit and nutritious natural ingredients, and is so quick and easy to prepare. It's a sample recipe from Ashley's cookbook, Blissful Basil.
    Author: Ashley Melillo
    Recipe type: Dessert
    Cuisine: American
    Serves: 8 servings
    Ingredients
    Blackberry Filling
    • 4 pints (2.25 pounds) fresh blackberries
    • ¼ to ⅓ cup maple syrup, depending on sweetness of blackberries
    • 1 tablespoon arrowroot starch (see post above for options)
    • ¼ teaspoon ground cardamom
    Sunflower Topping
    • 1½ cups old-fashioned rolled oats, divided (certified gluten free, if needed)
    • ½ cup raw shelled sunflower seeds (see post above for options)
    • ¼ teaspoon ground cardamom
    • ⅛ teaspoon fine sea salt
    • ¼ cup maple syrup
    • ¼ cup coconut oil, melted
    Instructions
    1. Preheat the oven to 350º ̊F. Lightly grease a medium round, oval, or rectangular 1½-quart baking dish.
    Blackberry Filling
    1. In a large mixing bowl, combine the blackberries, maple syrup, arrowroot, and cardamom. Toss to coat, and transfer to the prepared baking dish.
    Sunflower Oat Topping
    1. Add ½ cup of the rolled oats and raw sunflower seeds to a food processor and process for 15 seconds, or until a coarse meal forms.
    2. Transfer the oat-sunflower mixture to a large mixing bowl and whisk in the remaining 1 cup rolled oats, cardamom, and sea salt.
    3. Add the maple syrup and melted coconut oil and stir to combine.
    4. Sprinkle the topping evenly over the blackberry filling.
    5. Bake the crisp, uncovered, for 50 minutes to 1 hour, or until the topping is deep golden brown and you can hear the liquid bubbling within the filling.
    6. Let cool slightly before serving. Serve with vanilla coconut milk ice cream, if desired.
    7. Refrigerate leftovers, covered, for up to 4 days.
    Nutrition Information
    Serving size: ⅛ recipe Calories: 274 Fat: 12.6g Saturated fat: 6.5g Carbohydrates: 38.3g Sugar: 18.4g Sodium: 39mg Fiber: 9.2g Protein: 5.6g
    3.5.3229

    More Dairy-Free Blackberry Recipes

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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