Blackberry Pecan Crisp

20 Aug

We’ve had a remarkable summer here in Portland this year. Endless days of sunshine, never worrying whether today is going to be a “shorts day” or if the weather is right for a hike. It’s been hot for us Oregonians, sometimes a bit too muggy, but I can’t complain. (Okay, I can complain a little when I have to cook or workout or sleep). These sunny days have made for an early blackberry crop, and if you know me at all, you know I love to tackle those prickly vines for summer’s sweet (and free!) bounty.


I’m a bit strange about blackberries though. I love them, but I don’t love them raw. I prefer them baked into pies and muffins and sweet breads. And although I have a plethora of blackberry-laden baked good recipes on my old blog, I have yet to make a paleo creation with my favorite berry. The time has come!


Crisps (or crumbles, as some people call them) are one of my favorite quick and easy dishes for any fresh fruit. My mom used to always make the most delicious apple crisp that we could literally finish between the two of us in one evening– and it was probably the simplest recipe in her repertoire! Just plain apples layered in the bottom of a dish, topped with a sweet and buttery crumble laden with oats and butter.

This paleo version is a little more involved, but still quite simple. Since nuts tend to burn quickly and become bitter, I decided to par-bake the fruit filling before adding the crumble topping. The extra head start the fruit gets in the oven is the perfect time to mix the topping together. In less than an hour, you’ll have a warm, bubbly treat to eat with a scoop of ice cream on a warm summer evening!


Blackberry Pecan Crisp

© Copyright 2013 Carly Sullivan, The Lucky Clover Kitchen

Yield: 8 servings



  • 5 cups fresh blackberries
  • 1 Tbsp lemon juice
  • 1 Tbsp tapioca starch
  • 2 Tbsp maple syrup (if your berries are on the tart side, increase this by 1-2 Tbsp)


  • 1 cup pecan meal (or substitute with almond meal)
  • 1 cup pecan halves*
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 2 Tbsp maple syrup
  • 1/4 cup grass-fed butter, chilled, cubed (if avoiding all dairy, substitute with palm shortening or coconut oil)


  1. Preheat oven to 350°F.
  2. In a large bowl, gently mix together the filling ingredients. Pour into a 9-inch pie pan or similar size baking dish.
  3. Bake the filling until just starting to bubble, about 20 minutes.
  4. Meanwhile, make the topping. Place all ingredients in a food processor and pulse until combined and the pecans are in gravel-sized pieces.
  5. Remove the berries from the oven and scatter the topping over the entire surface. Return to the oven and bake until golden brown and bubbly, another 20-25 minutes.
  6. Let cool at least 10-15 minutes before serving, preferably with a scoop of coconut milk ice cream! Enjoy!

* substitute pecans with another nut if you’d like, such as almonds or walnuts



3 Responses to “Blackberry Pecan Crisp”

  1. aryana0821 August 20, 2013 at 3:07 PM #

    Love it …. Great job 🙂

  2. Faith August 25, 2013 at 12:22 PM #

    I for one am really excited about this new blog! I’ve started eating more real food and less wheat and dairy, and I’ve been trying to figure out how to reconcile that with my love of baking. I’m so excited to follow you!

    • carlysulli August 25, 2013 at 12:51 PM #

      Thanks Faith! I hope you enjoy the recipes!

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