New This Month

Berry-Almond Crisp with Cardamom Custard

Custard without the cream? We'll take it. Especially when it's laced with an exotic hint of cardamom, drizzled with maple syrup, and starring fresh, tart berries. This dessert will satisfy without sabotaging your day.

  • Servings: 6

Photography: Con Poulos

Source: Whole Living, July/August July/August 2012

Ingredients

For the Topping

  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup spelt flour
  • 1/4 cup cane or maple sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons coconut oil, melted
  • 2 teaspoons maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup raw almonds, toasted and chopped

For the Filling

  • 6 cups blueberries, raspberries, and blackberries
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon arrowroot or cornstarch
  • 2 tablespoons maple syrup
  • 1 teaspoon grated orange zest
  • 1 teaspoon pure vanilla extract
  • Cardamom Custard

Directions

  1. Heat oven to 350 degrees and position rack in lower third. Combine topping ingredients in a bowl.

  2. Combine filling ingredients in another bowl. Pour filling into a 9-inch pie dish and sprinkle with topping.

  3. Place dish on a parchment-lined baking sheet and bake until bubbling and golden, about 50 minutes. (Tent with foil if becoming too dark.) Let cool slightly and serve topped with Cardamom Custard.

Cook's Notes

For single-serving crisps, divide filling among six 3/4-cup ramekins and bake for 35 to 40 minutes.

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