desserts
Blackberry Crisp
This easy blackberry crisp recipe features juicy summer berries with a toasty oat and brown sugar topping. Serve with a scoop of vanilla ice cream!
Ingredients
- 2 pints blackberries, 24 ounces
- 1 tablespoon cane sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
- ¾ cup whole rolled oats
- ¾ cup almond flour
- ½ cup brown sugar
- ½ cup crushed walnuts
- ¾ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 6 tablespoons firm coconut oil
Directions
- Preheat the oven to 400°F and grease an 8x8-inch or similar baking dish.
- In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice and zest, and vanilla and toss to coat.
- Make the topping: In a medium bowl, combine the oats, almond flour, brown sugar, walnuts, cinnamon, and salt. Using your hands, work in the firm coconut oil until the mixture is crumbly.
- Scoop the blackberry filling into the prepared baking dish. Evenly sprinkle on the topping and bake for 25 to 35 minutes, or until the fruit is bubbling and the topping is golden brown.
- Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.
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