Blackberry Crisp
There’s something magical about the combination of juicy blackberries and a golden, buttery topping in this Blackberry Crisp. Ready in just 45 minutes, this dessert is as effortless as it is indulgent, making it ideal for weeknight treats or last-minute gatherings.
Ingredients
Filling
- 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
Topping
- 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
Instructions
- 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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