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 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.
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.
- 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
- 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
- Preheat the oven to 350º ̊F. Lightly grease a medium round, oval, or rectangular 1½-quart baking dish.
- In a large mixing bowl, combine the blackberries, maple syrup, arrowroot, and cardamom. Toss to coat, and transfer to the prepared baking dish.
- 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.
- Transfer the oat-sunflower mixture to a large mixing bowl and whisk in the remaining 1 cup rolled oats, cardamom, and sea salt.
- Add the maple syrup and melted coconut oil and stir to combine.
- Sprinkle the topping evenly over the blackberry filling.
- 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.
- Let cool slightly before serving. Serve with vanilla coconut milk ice cream, if desired.
- Refrigerate leftovers, covered, for up to 4 days.