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.

Cook Mode Prevent your screen from going dark

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.