blackberry crisp recipe

This easy blackberry crisp recipe is a delicious ending to a summer meal. It has a jammy fruit filling and a toasty oat and brown sugar topping. Serve with a scoop of vanilla ice cream.

Blackberry Crisp

blackberries (24 ounces)

cane sugar

cornstarch

lemon juice

lemon zest

vanilla extract

Vanilla ice cream (for serving)

¾ cup whole rolled oats

almond flour

brown sugar

walnuts

cinnamon

Heaping ¼ teaspoon sea salt

coconut oil

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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