Japanese Knotweed Crisp

Chef: Kelly Lucas from Full Moon Apothecary

Serves: 4-6
Prep Time: 10 minutes
Total Time: 40-45 minutes



  • 1 cup japanese knotweed, chopped
  • 3 cups mixed fruit of choice (half strawberry and half apple were used in this recipe)
  • 1/4 cup cane sugar, honey, maple syrup
  • zest and juice of 1 lemon, lime, orange
  • 1/8 teaspoon salt
  • 1/2 tsp vanilla, optional
  • 1 teaspoon corn starch


  • 1/2 cup (1 stick) butter, melted (use coconut oil for dairy-free option)
  • 1/4 teaspoon salt
  • 2/3 cup cane sugar
  • 1/2 teaspoons cinnamon, optional
  • 1 cup oats
  • 1 cup flour of choice or nut flour like almond


  1. Preheat the oven to 350° F and grease your baking dish – you can use a 9-inch pie dish or a 9 x 9-inch square dish. Make the filling: in a medium to a large bowl, mix all the filling ingredients, stirring the cornstarch in last to mix with the juices. This will help keep the crisp from being runny.
  2. Make the topping. Mix all the ingredients in a bowl, stirring until everything is moist and mixed. Arrange the filling in a layer on the bottom of the baking dish and distribute the topping evenly over it.
  3. Bake for 30-35 minutes or until the fruit filling is bubbling and the topping is nicely browned. Let cool slightly and serve warm with a generous scoop of vanilla ice cream.

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