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
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Blackberry Filling:
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2 pints (24 ounces) blackberries: Provide a juicy, tart base for the crisp.
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1 tablespoon cane sugar: Lightly sweetens the filling without overpowering the fruit.
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1 tablespoon cornstarch: Thickens the juices for a syrupy consistency.
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1 teaspoon fresh lemon juice: Brightens the blackberry flavor and prevents oxidation.
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1 teaspoon lemon zest: Adds a zesty, citrusy note.
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1 teaspoon vanilla extract: Enhances the filling with a warm, sweet depth.
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Topping:
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¾ cup whole rolled oats: Create a hearty, crunchy texture.
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¾ cup almond flour: Adds a nutty flavor and gluten-free structure.
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½ cup brown sugar: Provides caramel-like sweetness and crispness.
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½ cup crushed walnuts: Add crunch and a rich, nutty taste.
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¾ teaspoon cinnamon: Brings warm, spicy notes.
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Heaping ¼ teaspoon sea salt: Balances sweetness and enhances flavors.
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6 tablespoons firm coconut oil: Binds the topping for a golden, crumbly finish.
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Serving:
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Vanilla ice cream: Adds creamy, cool contrast to the warm crisp.
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Substitutions and Variations:
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Dairy-Free: Serve with dairy-free vanilla ice cream or coconut whipped cream.
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Gluten-Free: Ensure oats are certified gluten-free (already naturally gluten-free with almond flour).
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Lower Sugar: Reduce cane sugar to ½ tablespoon and brown sugar to ⅓ cup, or use a sugar substitute like monk fruit.
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Fruit Swap: Replace half or all blackberries with raspberries, blueberries, or peaches for a mixed fruit crisp.
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Nut-Free: Swap walnuts for sunflower seeds or omit entirely, increasing oats to 1 cup.
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Butter Option: Replace coconut oil with 6 tablespoons unsalted butter for a richer flavor.
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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.
Instructions
Step 1: Prep
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Preheat the oven to 400°F (200°C).
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Grease an 8×8-inch baking dish (or similar size) with coconut oil or butter.
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Tip: Use a ceramic or glass dish for even baking, and grease well to prevent sticking.
Step 2: Prepare the Blackberry Filling
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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.
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Gently toss until the blackberries are evenly coated.
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Tip: Handle blackberries carefully to avoid crushing them, and taste to adjust sugar if the berries are very tart.
Step 3: Make the Topping
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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.
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Add 6 tablespoons firm coconut oil and work it into the dry mixture with your hands until crumbly and well-combined.
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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
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Scoop the blackberry filling into the greased baking dish, spreading it evenly.
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Sprinkle the topping evenly over the filling, covering the blackberries but allowing some fruit to peek through for a rustic look.
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Tip: Don’t press the topping down; let it sit loosely for a crisp, crumbly finish.
Step 5: Bake
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Place the baking dish on a baking sheet to catch any drips.
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Bake at 400°F (200°C) for 25–35 minutes, until the fruit is bubbling and the topping is golden brown.
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Tip: Check at 25 minutes; if the topping browns too quickly, cover loosely with foil for the remaining time.
Step 6: Cool and Serve
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Remove from the oven and let cool for 5 minutes to allow the filling to set slightly.
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Serve warm with a scoop of vanilla ice cream for a creamy contrast.
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Tip: Spoon into bowls to capture the juicy filling, and serve immediately for the best texture.