Coach D's Blackberry Crisp Recipe

See Recipe Below. You can find more healthy recipes and meal planning ideas and info on the Lodge Cast Iron Cook Off at The Chattanooga Market on August 26th at www.coachdconsulting.com 

For more information, call (615) 310-6634 or email ddamron1@hotmail.com. Follow Dyan Damron on https://www.instagram.com/dyan.damron

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Blackberry Crisp

Ingredients:

Fruit Filling:

2-3 cups (one 12-oz container) blackberries

1 cup (two peaches) diced peaches

2 T pure maple syrup

1 t vanilla

1 T cornstarch (2 T if using frozen fruit)

Crisp Top:

½ cup rolled oats

½ cup whole wheat flour

¼ cup almonds (coarsely chopped in food processor)

½ t each cinnamon, vanilla, salt

2 T each pure maple syrup, melted butter, canola oil

Vanilla Cinnamon Topping:

1 cup plain Greek yogurt

1 T powdered sugar

½ t each vanilla and cinnamon

Directions:

In a large bowl, stir together fruit, maple syrup, and vanilla. Sprinkle cornstarch over and mix well. Allow to sit for 30-45 minutes to macerate and cornstarch to mix with juices.

In another bowl, mix together dry ingredients for crisp, then pour in the maple syrup, butter, and canola oil. Mix well until completely incorporated.

Preheat oven to 350 degrees.

This works with six mini (3.5-inch) or one classic (8-inch) cast iron skillet. Spray cast iron skillet well with cooking spray. Add fruit filling and all juices. Spread evenly in pan. Add crisp on top of fruit, breaking up with fingers. Some crumbles are good, while allowing areas of fruit to show through.

Place skillet on a baking pan to catch any bubbling of fruit juice. Bake minis for 25-20 minutes and classic skillet for 30-45 minutes. Juices should be bubbling and crisp top lightly browned. This can also be done on a grill over indirect heat.

While crisp bakes, mix together all ingredients for vanilla cinnamon topping and keep in fridge. Remove crisp from oven and allow to rest for 5-15 minutes. Serve with a dollop of the cold topping.

This recipe is perfect for fresh summer fruit, but it can be made year-round with any seasonal fruit or frozen fruit you like.

Cast iron is a versatile and enduring method of cooking. You can develop rich flavors without adding expensive or high-calorie ingredients. It goes from stove to oven to grill to tabletop. Take care of you cast iron  season it well and clean with water only (no soap or dishwasher)  and it will last for generations.
 

Dyan Damron  Coach D Consulting 615-310-6634  ddamron1@hotmail.com - www.coachdconsulting.com

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