I bought several bags of frozen blackberries for smoothies, however it seemed a shame not to make a berry crumble of some sort. Blackberries are abundant here in the Pacific Northwest, and not always in a good way. They invade our soil and dig their heels in. But right now I’m celebrating blackberries, even though the vines around here don’t have the slightest hint of fruit on them.
A wonderful thing is occurring in our home. My son who has Crohn’s has stopped taking methotrexate, a nasty drug we were relying on to keep his Crohn’s in check. We avoided drugs for several years, then got in a bind, and fell into the vortex of drugs, reactions, and bad side affects.
One part of his detox and healing protocol is to use a food reaction test, the AlCAT in this case, to remove foods (most of them temporarily) that are triggering an immune reaction, and thereby causing inflammation in his body. It’s a simple formula – inflammation down, healing up. Of course the regimen is more complicated than just following this food reaction test, and I’m eager to share it all with you because, so far – fingers crossed – things are looking up in a lot of ways – but not his inflammation. That’s down.
We ran this food test about 6 years ago, but since then the test has become more accurate. This same testing has also consistently identified my son as being highly intolerant to gliadin (a component in gluten-containing grains). So we’re living gluten-free as well.
For now, the blackberries are one of the few of his favorite berries that are not triggering inflammation in his body. The test says strawberries or raspberries are triggering a reaction, blueberries only a mild reaction, and blackberries – no reaction. Whew. At least I have something to work with.
Tip You can make this filling ahead of time and store it the refrigerator for a day or so until you’re ready to bake the crisp. And if you’d like more crisp topping, just double the topping recipe. I like a light topping, but some like the topping to be about as thick as the fruit underneath. We love this with vanilla honey ice cream!
And, in honor of this post, here’s a little skit featuring a blackberry.
- 4 cups of blackberries (I used frozen, but fresh is best when in season; or use your favorite berry or mix of berries)
- 1 tablespoon of lemon juice (or other fruit juice)
- 2/3 cup of maple syrup (use honey if you’re following SCD; adjust according to the tartness of the berries)
- 1/4 teaspoon of cinnamon
- 1/8 teaspoon of baking soda
- 12 raw hazelnuts (or about 1/4 cup of hazelnuts, or other nut)
- 1 cup of blanched almond flour (or other nut flour)
- 2 tablespoons of honey (or other sweetener)
- 2 tablespoons of unsalted butter, cold, diced
- Place the filling ingredients in a large saucepan and bring to a low boil. Boil this berry mixture for about 15 minutes or until it has lost about half of it’s liquid.
- Preheat your oven to 325 degrees F.
- In a food processor or blender, place all the topping ingredients and blend until it’s starts to look crumbled.
- Place the filling in a baking dish and then sprinkle the topping evenly over the top of the filling.
- Bake for about 15 minutes, or until the topping starts to brown.
- Eat warm or cold, with ice cream, yogurt, or just by itself.
Makes 6 to 8 servings