Cast Iron Blackberry Crisp

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

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.

For the Coconut Cream:

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.

Nutrition Facts

Serving Size 1 serving

Servings 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.