This Dessert For Two comes out of the oven bubbling with jeweled juicy fruit and a macadamia nut streusel topping. The crisp on top is browned ever so perfectly. It’s the sort of dessert that is sublime right after it’s baked. Ideally, it’s meant to be eaten 5 minutes after it cools. You know, while it’s still hot enough to melt your favorite ice cream or whipped topping.
That’s why I have sized this recipe for two, albeit very generous, portions. Have you ever noticed how the topping on fruit crisps and cobblers becomes soggy and unappealing the day after it’s baked? If you are like me, that has held you back from making full-sized crumble pies. Sometimes you want just enough dessert for one evening, and you want it now.
Fortunately, not only is this heavenly dessert sweet and delicious, but it’s ready in just over half an hour. How is that for ticking all the boxes? Just don’t blame me if you want to do it all over again the following night with a different fruit.
Some of the winning fruit and spice combinations I have swapped out for blackberries this recipe include apricot-ginger and pear with Suriname cherry. What are your favorite fruits? Choose a soft fruit that cooks quickly and is moderately tart and juicy. Then you and any special friend will have a delectable dessert for two.
Arrowroot in place of cornstarch keeps the fruit lovely and glistening. While cornstarch and arrowroot thicken sauces in equal amounts, arrowroot has more than one advantage over cornstarch in certain applications. If you are the curious type, here is an excellent link from Bob’s Red Mill explaining when to choose one particular starch over another.
Easy Fruit Crisp Dessert For Two
Ingredients
Blackberry Filling
- 1 1/2 cups fresh blackberries
- 1/4 cup maple syrup
- 1 TB arrowroot
- 1/8 tsp. salt
- 1/4 tsp. cinnamon
- 1 tsp. lemon juice
Crisp Topping
- 2 TB Bob's Gluten-Free flour
- 1/4 cup almond flour
- 2 TB coconut sugar
- 2 TB shredded coconut
- 1/16 tsp. salt
- 2 TB coconut oil
- 2 TB coarsely chopped macadamia nuts
Instructions
- Preheat oven to 375 degrees.
- Mix blackberries in a bowl with maple syrup, arrowroot, salt, cinnamon and lemon juice. Mash a few berries to release juice. Stir well to dissolve arrow root. Spoon blackberry mixture into a small baking dish approximately 5×7 inches or 6 inches round.
- Mix together gluten-free flour, almond flour, coconut sugar, shredded coconut, salt and coconut oil. Squeeze topping firmly in hands and crumble over fruit. Sprinkle chopped macadamia nuts on top.
- Bake blackberry crisp on middle rack of oven for 15-20 minutes or until bubbling around edges and in center. Ovens vary, so judge crisp by these signs: Bake long enough for arrowroot to cook fully and become transparent. The crisp topping should be lightly browned, and macadamia nuts golden. Take care last couple minutes not to burn them.
