Cast Iron Blackberry Crisp (Sugar & Gluten Free)
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Cook time: 
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Serves: 4
 
Ingredients
For the Berry Layer:
  • 4 C fresh blackberries
  • 2 tsp lemon juice
  • 2 Tbsp Steviva Blend
For thr Crisp:
  • ¼ C rolled oats
  • ½ C almond flour
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp kosher salt
  • 1 Tbsp Steviva Blend
  • 3 Tbsp cold butter, chopped into small pieces
For the Coconut Cream:
  • 1 can coconut cream (white solids only)
  • 2 tsp Steviva Blend
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 400 degrees.
  2. Add berries, lemon juice and Steviva Blend to a saucepan and cook on medium heat for 5 minutes. Transfer berries to a cast iron skillet.
  3. In a small bowl add all ingredients for the crisp. Use your fingers to pinch the butter into the dry ingredients. Cover the berries with crisp mixture and place skillet in the oven.
  4. Cook for 15-20 minutes, until juices begin to bubble.
For the Coconut Cream:
  1. Add white solids of the coconut cream to a stainless mixing bowl. Use a hand mixer and beat the coconut cream for 1 minute. Add vanilla and Steviva Blend and mix for an additional 30 seconds.
  2. Serve crisp with a spoonful of coconut cream on top and a dash of nutmeg if desired.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/cast-iron-blackberry-crisp-sugar-gluten-free/