1 1/2 cups blackberries, fresh or frozen, 6 ounces
2 Tablespoons maple syrup, optional if your fruit is perfectly ripe
1 Tablespoon tapioca starch
1/4 Teaspoon ground cardamom
1 Tablespoon vanilla extract
3/4 cup almond flour
1/2 cup chopped almonds, 2 1/2 ounces
1/2 cup unsweetened big flake coconut, 1 ounce
pinch of sea salt
2 Tablespoons coconut oil, melted
1/4 cup Grade A maple syrup
Preheat the oven to 325ºF.
Slice the peaches into thin slices, for 3 peaches I sliced them into 16ths. Lay the peach slices into a 11″ x 7″ – 2 quart baking dish. Scatter the blackberries evenly over the top.
Mix together the maple syrup, tapioca, cardamom, and vanilla extract until completely smooth. If you’re not using the maple syrup, you may need to add 1-2 Tablespoons of water to the mixture. Pour the mixture over the peaches and blackberries.
Make the crisp topping by mixing all the ingredients together until combined.
Using a spoon, dot the crisp topping as evenly as possible over the top of the fruit. It’s ok if a bit of the fruit peeks through here and there.
Bake the crisp for 35-45 minutes, or until the crisp is bubbling around the edges and the topping is golden brown.
Remove the crisp from the oven and cool for at least 30 minutes before serving.
This crisp keeps well for 3-4 days refrigerated, but the topping will soften.