July 31, 2016
Oregon and Washington are "blessed" with an invasive wild blackberry whose informal name is the Himalayan Blackberry, although it is native to Western Europe and was brought here in the late 19th century. The thorns are unbelievably large and sharp, but the berries bake up like regular blackberries...and the price is right! You can find them everywhere. I adapted my fruit crisp recipe especially for these berries -- this one is low in added fat and a definite winner.
Recipe by Linda Tyler, whose website, www.graciousvegan.com, features original and curated vegan recipes intended to please omnivores as well as vegans. Linda joined NW Veg when she moved to Portland last fall from New Jersey.
Preheat oven to 350 degrees.
In a medium bowl, combine:
1.5 cups blanched almond flour
1 Tablespoon sugar
Pinch of salt
Pour these over the mixture and stir them in with a spoon or your hand until you get uniform crumbs:
2 Tablespoons vegetable oil (or grapeseed or walnut)
1 Tablespoons agave nectar
In a separate large bowl, gently fold these together:
7-8 cups wild "Himalayan" blackberries (or regular blackberries), well rinsed and dried
1 Tablespoon corn starch
2 Tablespoons sugar
Put the berry mixture in a small ceramic or glass casserole dish (I use a rectangular one about 8" x 10", but any shape is fine, or even a ceramic pie plate). Sprinkle over the top of the fruit 1/3 cup brown sugar Sprinkle the almond meal mixture over the brown sugar. Bake uncovered in a 350 degree oven for 40 minutes. (My oven runs cool, so I set mine at 360 degrees.)