27 Nov Cast Iron Blackberry Crisp
Preheat oven to 400ºF.
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.
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.
Cook for 15-20 minutes, until juices begin to bubble.
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.
Serve crisp with a spoonful of coconut cream on top and a dash of nutmeg if desired.
Ingredients
Directions
Preheat oven to 400ºF.
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.
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.
Cook for 15-20 minutes, until juices begin to bubble.
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.
Serve crisp with a spoonful of coconut cream on top and a dash of nutmeg if desired.
