I have some really big decisions I am making lately. Should I or should I not chop my hair off? Should I visit family and friends back east in September? Should I make a mango or a watermelon margarita? Maybe go all crazy and add some jalapeno? Ya know, those lazy crazy hazy days of summer kinda questions. Go ahead, hate me. Because you’re gonna love me after you try these blackberry thyme crumble bars.
1-2 tablespoons maple syrup
3 c. washed blackberries
1.5 tablespoons chopped thyme + 1/2 tablespoon.
1 tablespoon arrowroot powder
1 tablespoon. lemon juice
1 teaspoon lemon zest
2 tablespoons coconut flour
3/4 c. almond meal
3/4 c. oats ( gluten free) + 1/4 c. for topping
5 pitted Medjool dates
1 tablespoon coconut oil
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Pre-heat oven to 375 F. Line a baking pan with parchment.
First prepare the filling. Combine together the ingredients for the filling (except the 1/2 tablespoon thyme) in a bowl.
Prepare the crumble. Mix all ingredients in a food processor (except the 1/4 c. oats). Toss 1/2 c. of this mixture in a bowl with 1/4 c. oats,set aside. Press into bottom of a pan remaining crumble mixture. Pour prepared blackberry filling over the crust evenly. Top with remaining crumble mixture and thyme.
Bake until fruit is bubbling for about half an hour. Transfer to the rack, cool and serve. Enjoy!
I’m really digging the fruit and herbs a lot lately..and of course, the crisps. Do you have an unlikely favorite fruit and herb combo?
