Description

Craving a warm, fruity dessert that’s both comforting and easy to whip up? This Blackberry Crisp is the perfect balance of juicy, tart blackberries and a crunchy, nutty oat topping, served warm with a scoop of creamy vanilla ice cream. Ideal for summer gatherings, cozy nights, or any time you want a fuss-free dessert that celebrates seasonal fruit, this crisp is a crowd-pleaser.

Ingredients

Scale

Blackberry Filling:
- 2 pints (24 ounces) blackberries: Provide a juicy, tart base for the crisp.
- 1 tablespoon cane sugar: Lightly sweetens the filling without overpowering the fruit.
- 1 tablespoon cornstarch: Thickens the juices for a syrupy consistency.
- 1 teaspoon fresh lemon juice: Brightens the blackberry flavor and prevents oxidation.
- 1 teaspoon lemon zest: Adds a zesty, citrusy note.
- 1 teaspoon vanilla extract: Enhances the filling with a warm, sweet depth.
Topping:
- ¾ cup whole rolled oats: Create a hearty, crunchy texture.
- ¾ cup almond flour: Adds a nutty flavor and gluten-free structure.
- ½ cup brown sugar: Provides caramel-like sweetness and crispness.
- ½ cup crushed walnuts: Add crunch and a rich, nutty taste.
- ¾ teaspoon cinnamon: Brings warm, spicy notes.
- Heaping ¼ teaspoon sea salt: Balances sweetness and enhances flavors.
- 6 tablespoons firm coconut oil: Binds the topping for a golden, crumbly finish.
Serving:
- Vanilla ice cream: Adds creamy, cool contrast to the warm crisp.
Substitutions and Variations:
- Dairy-Free: Serve with dairy-free vanilla ice cream or coconut whipped cream.
- Gluten-Free: Ensure oats are certified gluten-free (already naturally gluten-free with almond flour).
- Lower Sugar: Reduce cane sugar to ½ tablespoon and brown sugar to ⅓ cup, or use a sugar substitute like monk fruit.
- Fruit Swap: Replace half or all blackberries with raspberries, blueberries, or peaches for a mixed fruit crisp.
- Nut-Free: Swap walnuts for sunflower seeds or omit entirely, increasing oats to 1 cup.
- Butter Option: Replace coconut oil with 6 tablespoons unsalted butter for a richer flavor.

Why These Ingredients Matter: The blackberries deliver a tart, juicy filling, while the oat and almond flour topping adds crunch and nuttiness. The spices and lemon enhance the fruit, and coconut oil creates a wholesome, golden crust.

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Instructions

Step 1: Prep

Preheat the oven to 400°F (200°C).
Grease an 8×8-inch baking dish (or similar size) with coconut oil or butter.
Tip: Use a ceramic or glass dish for even baking, and grease well to prevent sticking.

Step 2: Prepare the Blackberry Filling

In a large bowl, combine 2 pints (24 ounces) blackberries, 1 tablespoon cane sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract.
Gently toss until the blackberries are evenly coated.
Tip: Handle blackberries carefully to avoid crushing them, and taste to adjust sugar if the berries are very tart.

Step 3: Make the Topping

In a medium bowl, combine ¾ cup whole rolled oats, ¾ cup almond flour, ½ cup brown sugar, ½ cup crushed walnuts, ¾ teaspoon cinnamon, and a heaping ¼ teaspoon sea salt.
Add 6 tablespoons firm coconut oil and work it into the dry mixture with your hands until crumbly and well-combined.
Tip: If the coconut oil is too soft, chill it briefly to make it easier to crumble. Aim for pea-sized clumps for a perfect texture.

Step 4: Assemble

Scoop the blackberry filling into the greased baking dish, spreading it evenly.
Sprinkle the topping evenly over the filling, covering the blackberries but allowing some fruit to peek through for a rustic look.
Tip: Don’t press the topping down; let it sit loosely for a crisp, crumbly finish.

Step 5: Bake

Place the baking dish on a baking sheet to catch any drips.
Bake at 400°F (200°C) for 25–35 minutes, until the fruit is bubbling and the topping is golden brown.
Tip: Check at 25 minutes; if the topping browns too quickly, cover loosely with foil for the remaining time.

Step 6: Cool and Serve

Remove from the oven and let cool for 5 minutes to allow the filling to set slightly.
Serve warm with a scoop of vanilla ice cream for a creamy contrast.
Tip: Spoon into bowls to capture the juicy filling, and serve immediately for the best texture.