Seasonal Fruit Crisps: Blackberry-Sunflower + Apple-Almond

Ashley Melillo of Blissful Basil knows that crisp is in-season year round. This pair of warm and cool weather recipes is from her latest cookbook, Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health, and Happiness. Recently I provided some details about this beautiful collection, along with an amazing Vegan Chili Recipe. But today I’ve got a few more highlights and two sample recipes for seasonal fruit crisps!

I toyed with sharing these seasonal fruit crisps in two separate posts, but I think together they reflect Ashley’s whimsical yet calculated style in Blissful Basil. 

And Ashley seems to like things in pairs, as evidenced by several of the recipe chapter titles. The sections include: Breakfast + Brunch, Smoothies + Juices, Snacks + Appetizers, Soups + Salads, Power Bowls, Sandwiches, Tacos + Pizza, Pasta + Noodles, Veggie-Centric Mains, Sophisticated Sweets + Simple Treats, and Homemade Staples.

These Seasonal Fruit Crisps can be found in the “Sophisticated Sweets + Simple Treats” chapter. And like all of Ashley’s recipes, a somewhat lengthy introduction welcomes you:

Two fruit crisps are better than one. Keep things fresh and seasonal by enjoying Apple-Almond in the fall and winter months and Blackberry-Sunflower in the spring and summer months.

These crisps involve fewer than ten ingredients and just 15 minutes of active kitchen time. Then, pop them in the oven for an hour (or less) and do your own thing while the fruit softens and the topping crisps up to golden-brown perfection.

Serve them all on their own or à la mode with coconut milk ice cream and a drizzle of 5-Minute Caramel Sauce (page 306 in Blissful Basil).

Special Diet Notes: Seasonal Fruit Crisps

By ingredients, these recipes are dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Spring + Summer

5.0 from 1 reviews

Blackberry-Sunflower Crisp

 

Print

Prep time

15 mins

Cook time

60 mins

Total time

1 hour 15 mins

 

Author: Ashley Melillo

Serves: 6 to 8 servings

Ingredients

Blackberry Filling

• 4 pints (2 pounds, 4 ounces) fresh blackberries
• ¼ to ⅓ cup maple syrup, depending on sweetness of blackberries
• 1 tablespoon arrowroot starch
• ¼ teaspoon ground cardamom

Sunflower Topping

• 1½ cups old-fashioned rolled oats, divided
• ½ cup raw shelled sunflower seeds
• ¼ teaspoon ground cardamom
• ⅛ teaspoon fine-grain sea salt
• ¼ cup maple syrup
• ¼ cup virgin coconut oil, melted, plus more for greasing

Instructions

1. Preheat the oven to 350º ̊F. Lightly grease a medium round, oval, or rectangular 1½-quart baking dish with coconut oil.

For the 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.

For the Sunflower Topping

1. Add ½ cup of the rolled oats and the raw sunflower seeds to a food processor and process for 15 seconds, or until a coarse meal forms. Transfer 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.

To Assemble

1. Sprinkle the topping evenly over the blackberry filling. Bake, 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. Remove from the oven and cool slightly before serving.
2. Serve with vanilla coconut milk ice cream and a drizzle of 5-Minute Caramel Sauce (page 306), if desired.
3. Refrigerate leftovers, covered, for up to 4 days.

3.5.3226

Fall + Winter

5.0 from 1 reviews

Apple-Almond Crisp

 

Print

Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

 

Author: Ashley Melillo

Serves: 6 to 8 servings

Ingredients

Apple Filling

• 4 large (2 pounds) Granny Smith or Honeycrisp apples, peeled, cored, and diced
• 3 tablespoons maple syrup
• 1 tablespoon fresh lemon juice
• 2 teaspoons arrowroot starch
• ¾ teaspoon ground cinnamon

Almond Topping

• 1½ cups old-fashioned rolled oats, divided
• ½ cup raw almonds*
• ½ teaspoon ground cinnamon
• ⅛ teaspoon fine-grain sea salt
• ¼ cup maple syrup
• ¼ cup virgin coconut oil, melted, plus more for greasing

Instructions

1. Preheat the oven to 350ºF. Lightly grease a medium round, oval, or rectangular 1½-quart baking dish with coconut oil.

For the Apple Filling

1. In a large mixing bowl, combine the diced apples, maple syrup, lemon juice, arrowroot, and cinnamon. Toss to coat, and transfer to the prepared baking dish.

For the Almond Topping

1. Add ½ cup of the rolled oats and the raw almonds to a food processor and process for 15 seconds, or until a coarse meal forms. Transfer to a large mixing bowl and whisk in the remaining 1 cup rolled oats, cinnamon, and sea salt. Add the maple syrup and melted coconut oil and stir to combine.

To Assemble

1. Sprinkle the topping evenly over the apple filling. Bake, 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. Remove from the oven and cool slightly before serving.
2. Serve with vanilla coconut milk ice cream and a drizzle of 5-Minute Caramel Sauce (page 306), if desired.
3. Refrigerate leftovers, covered, for up to 4 days.

Notes

No Nuts? No Problem. To keep this crisp nut-free, swap the almonds for raw shelled sunflower seeds.

3.5.3226