Description
Craving a warm, fruity dessert that’s bursting with flavor and topped with a crunchy, nutty crumble? This Blackberry Crisp is your perfect treat! With juicy blackberries, a hint of lemon, and a wholesome oat-walnut topping, this dessert is both comforting and vibrant.
Ingredients
For the Blackberry Filling
- Blackberries (2 pints, 24 ounces): Provide juicy, tart-sweet flavor.
- Cane Sugar (1 tablespoon): Lightly sweetens the berries.
- Cornstarch (1 tablespoon): Thickens the filling for a jammy texture.
- Fresh Lemon Juice (1 teaspoon): Adds a bright, tangy note.
- Lemon Zest (1 teaspoon): Enhances the citrusy flavor.
- Vanilla Extract (1 teaspoon): Brings a warm, sweet depth.
For the Topping
- Whole Rolled Oats (¾ cup): Create a chewy, hearty texture (use certified gluten-free for gluten-free diets).
- Almond Flour (¾ cup): Adds a tender, nutty base.
- Brown Sugar (½ cup): Sweetens the topping with a caramel-like flavor.
- Crushed Walnuts (½ cup): Provide crunch and nutty richness.
- Cinnamon (¾ teaspoon): Adds warm, cozy spice.
- Sea Salt (heaping ¼ teaspoon): Balances the sweetness.
- Firm Coconut Oil (6 tablespoons): Binds the topping and adds richness.
For Serving
- Vanilla Ice Cream: Complements the warm crisp with creamy sweetness (use vegan ice cream for a plant-based option).
Substitutions and Variations
- Blackberries: Swap with raspberries, blueberries, or a mixed berry blend (maintain 24 ounces).
- Cane Sugar: Use maple syrup, agave nectar, or coconut sugar for the filling.
- Cornstarch: Replace with arrowroot powder for a similar thickening effect.
- Oats: Use gluten-free quick oats for a softer texture, but avoid instant oats.
- Almond Flour: Substitute with oat flour or gluten-free all-purpose flour.
- Walnuts: Swap with pecans, almonds, or sunflower seeds for a nut-free version.
- Coconut Oil: Use vegan butter or margarine for a different rich flavor.
- Add-Ins: Mix ¼ cup dried cranberries or chocolate chips into the topping for extra flavor.
Instructions
Step 1: Prep the Oven and Dish
- Preheat your oven to 400°F (200°C).
- Grease an 8×8-inch baking dish (or similar size) with coconut oil or nonstick spray.
Tip: A shallow dish ensures even baking and a good fruit-to-topping ratio.
Step 2: Make the Blackberry Filling
- In a large bowl, combine 2 pints (24 ounces) blackberries, 1 tablespoon cane sugar, 1 tablespoon cornstarch, 1 teaspoon fresh lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract.
- Toss gently to coat the berries evenly.
Tip: Handle blackberries carefully to avoid crushing them; fresh or frozen (thawed and patted dry) work well.
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 use your hands to work it into the dry ingredients until the mixture is crumbly.
Tip: If the coconut oil is too soft, chill it briefly to make it easier to crumble.
Step 4: Assemble and Bake
- Scoop the blackberry filling into the prepared baking dish, spreading it evenly.
- Sprinkle the crumble topping evenly over the filling.
- Bake 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 with foil for the remaining time.
Step 5: Cool and Serve
- Remove from the oven and let cool for 5 minutes to set.
- Serve warm with a scoop of vanilla ice cream.
Tip: The brief cooling helps the filling thicken slightly for easier serving.