I couldn't wait for the heatwave to break so I could bake. It finally did (rain!) and the first thing on my mind was to use a basket of beautiful, freshly picked blackberries found at the local produce stand. They were on the tart side - perfect baking. I threw in some nectarines for good Summer stone fruit measure. The crisp part is made with sprouted spelt flour that I got from One Degree Organic Foods. Sprouted flour is so much more robust than regular flour - its got more nutrients and is easier to digest. It's made from whole grains that have been sprouted back into a live plant, then dried before getting milled. God bless! I love the stuff!
The crisp is completely vegan. I haven't had butter products around for quite some time and used coconut oil instead. The whipped cream, well, there is no vegan substitution for whipped cream and there never will be. #VeganNotVegan I love whipped cream, but I love it even more with lavender! While you're at it, just make a stock pile of lavender sugar to for added awesomeness to everything you do. I'm adding some to waffles next!
Sprouted Spelt Blackberry Nectarine Crisp
1/2 cups (or basket) blackberries
3 nectarines, sliced
3 tablespoons sprouted spelt flour (if you can't find it just use AP flour)
3 tablespoons oats (I used muesli!)
3 tablespoons granola
2 tablespoons brown sugar
4 teaspoons coconut oil
1/2 teaspoon cinnamon
Lavender Whipped Cream
1 cup sugar (to make extra lavender sugar for your pantry)
1 tsp lavender
- Preheat oven to 350.
- In a small-medium sized baking dish, throw in fruit.
- In a bowl, combine the flour, oats, granola, brown sugar, oil and cinnamon until it looks like a crumble.
- Sprinkle on top of the fruit.
- Bake for about 30 minutes.
- Meanwhile, make the whipped cream!
- In a food processor, blend lavender and sugar until lavender specs are tiny. Beat whipped cream and add sugar to taste.