Step 1

Preheat oven to 350 degrees F. There are two ways to make this blackberry crisp, by using two small skillets or a loaf pan: Grease two 5-inch skillets generously with coconut oil OR grease a 8x4 inch loaf pan. You can also double the entire recipe and bake it in an 8x8 inch pan. Up to you!

Step 2

To make the topping: Combine the oats, almond flour, almonds coconut sugar and cinnamon in a medium bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.)

Step 3

Next make the blackberry filling: place blackberries, maple syrup, lemon juice and vanilla in a medium bowl and toss to combine. Take 1/4 cup of the topping mixture and toss with the blackberry mixture. Divide between the two small skillets or add to your prepared pan. Sprinkle evenly with topping.

Step 4

Bake the crisp(s) for 40-45 minute or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with vanilla bean ice cream -- or if dairy free/vegan, serve with coconut milk ice cream!

Step 5

Makes 4 servings total -- you should have leftovers or you can share with friends.