This recipe came out of one of those “what can I make with what’s in the fridge?” nights. I had some overripe blackberries and a knob of fresh ginger leftover from a stir fry. I tossed them together with a little maple and oat topping and wow. It was bold, fruity, and had just the right kick of warmth. Now it’s one of my go-to summer desserts when I want something rustic, easy, and a little unexpected.

Ingredients:

For the Filling:

• 3 cups fresh or frozen blackberries

• 1 tbsp fresh grated ginger (or ½ tsp ground)

• 1 tbsp lemon juice

• 2 tbsp maple syrup or honey

• 1 tbsp arrowroot powder or cornstarch

For the Crisp Topping:

• ¾ cup rolled oats (gluten-free if needed)

• ½ cup almond flour

• ¼ cup chopped walnuts or pecans (optional)

• ¼ cup coconut oil or butter, melted

• 2 tbsp maple syrup

• ½ tsp cinnamon

• Pinch of sea salt

Instructions:

1. Preheat oven to 350°F (175°C).

2. Make the filling: In a mixing bowl, combine blackberries, ginger, lemon juice, maple syrup, and arrowroot. Toss gently and pour into a greased baking dish.

3. Make the topping: In a separate bowl, mix oats, almond flour, nuts, coconut oil, maple syrup, cinnamon, and salt until crumbly.

4. Assemble: Sprinkle the topping evenly over the berry mixture.

5. Bake: Bake for 30–35 minutes, or until the topping is golden and the filling is bubbling.

6. Cool slightly and serve warm — with a scoop of coconut yogurt or vanilla ice cream, if you’d like!

Sarah’s Tips:

• Frozen berries work great — no need to thaw!

• Make it nut-free: Omit the nuts and add a tablespoon of sunflower seeds for crunch.

• Ginger too strong? Start with 1 tsp grated and adjust next time — it’s bold but so good with berries.

Nutrition (Per Serving – based on 6 servings):

• Calories: 210

• Carbohydrates: 20g

• Sugars: 11g

• Protein: 3g

• Fat: 13g

• Fiber: 4g