Cast Iron Blackberry Crisp

Cast Iron Blackberry Crisp

RatingDifficultyBeginner

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Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
For the Berry Layer:
 4 cups fresh blackberries
 2 tsp lemon juice
 2 tbsp Steviva Blend
For the Crisp:
 0.25 cup rolled oats
 0.50 cup almond flour
 0.50 tsp cinnamon
 0.50 tsp nutmeg
 0.25 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
1

Preheat oven to 400ºF.

2

Add berries, lemon juice and Steviva Blend to a saucepan and cook on medium heat for 5 minutes.

3

Transfer berries to a cast iron skillet.

4

In a small bowl add all ingredients for the crisp.

5

Use your fingers to pinch the butter into the dry ingredients.

6

Cover the berries with crisp mixture and place skillet in the oven.

7

Cook for 15-20 minutes, until juices begin to bubble.

For the Coconut Cream:
8

Add white solids of the coconut cream to a stainless mixing bowl.

9

Use a hand mixer and beat the coconut cream for 1 minute.

10

Add vanilla and Steviva Blend and mix for an additional 30 seconds.

11

Serve crisp with a spoonful of coconut cream on top and a dash of nutmeg if desired.

Category

Ingredients

For the Berry Layer:
 4 cups fresh blackberries
 2 tsp lemon juice
 2 tbsp Steviva Blend
For the Crisp:
 0.25 cup rolled oats
 0.50 cup almond flour
 0.50 tsp cinnamon
 0.50 tsp nutmeg
 0.25 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

Directions

1

Preheat oven to 400ºF.

2

Add berries, lemon juice and Steviva Blend to a saucepan and cook on medium heat for 5 minutes.

3

Transfer berries to a cast iron skillet.

4

In a small bowl add all ingredients for the crisp.

5

Use your fingers to pinch the butter into the dry ingredients.

6

Cover the berries with crisp mixture and place skillet in the oven.

7

Cook for 15-20 minutes, until juices begin to bubble.

For the Coconut Cream:
8

Add white solids of the coconut cream to a stainless mixing bowl.

9

Use a hand mixer and beat the coconut cream for 1 minute.

10

Add vanilla and Steviva Blend and mix for an additional 30 seconds.

11

Serve crisp with a spoonful of coconut cream on top and a dash of nutmeg if desired.

Cast Iron Blackberry Crisp


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