This Blackberry Walnut Crisp is the perfect way to start your day. It does not include additional sugar, a great way to protect your brain. Instead, its slight sweetness comes from in-season blackberries. Walnuts are known to support brain health because they are a rich source of polyphenols and omega-3 fats. This Crisp can be frozen for up to three months, so make a big batch to enjoy during cold fall mornings.


2 tablespoons + 1 tsp extra virgin olive oil divided

3 ½ cups blackberries, fresh or frozen and defrosted

1 cup walnuts coarsely chopped

½ cup rolled oats

¼ cup almond flour

¼ teaspoon kosher salt

2 tablespoons raw honey or pure maple syrup

¼ teaspoon pure vanilla extract

Plain unsweetened yogurt (optional)


Preheat the oven to 350ºF with a rack set in the center position. Rub the baking dish or ramekins with 1 teaspoon of olive oil.

Set aside about ½ cup of berries to top the crisp, spread the remaining berries in an even layer in the baking dish, or divide evenly between ramekins. Set aside ¼ cup of the larger walnut pieces to top the Crisp.

In a medium bowl, stir the walnuts with the oats, almond flour, and salt. Mix the remaining 2 tablespoons of olive oil, honey, and vanilla in a small bowl. Pour over the oat mixture, stirring until the topping comes together in clumps. Spoon onto the berries in an even layer. Scatter the remaining berries and walnut pieces on top.

Bake for 35 to 40 minutes until the berries and juices are bubbling and the topping is browned and crisp like granola.

Serve warm with a dollop of yogurt if using. Store leftovers in the fridge, covered, for up to 3 days.

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