Blackberry Crisp
Ingredients
The filling
-
2
pints
blackberries
-
1
tablespoon
cane sugar
-
1
tablespoon
cornstarch
-
1
teaspoon
fresh lemon juice
-
1
teaspoon
lemon zest
-
1
teaspoon
vanilla extract
-
Vanilla ice cream
for serving
The topping
-
¾
cup
whole rolled oats
-
¾
cup
almond flour
-
½
cup
brown sugar
-
½
cup
crushed walnuts
-
¾
teaspoon
cinnamon
-
Heaping ¼
teaspoon
sea salt
-
6
tablespoons
firm coconut oil
Instructions
- Preheat the oven to 400°F and grease an 8x8-inch baking dish.
- In a large bowl, combine the blackberries, cane sugar, cornstarch, lemon juice and zest, and vanilla, then toss to coat.
- In a medium bowl, mix the oats, almond flour, brown sugar, walnuts, cinnamon, and salt, then work in the coconut oil until crumbly.
- Spread the blackberry filling in the prepared baking dish and sprinkle the topping evenly on top.
- Bake for 25 to 35 minutes until the fruit is bubbling and the topping is golden brown.
- Let cool for 5 minutes before serving, preferably with vanilla ice cream.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
5g
Sodium
50mg
Cholesterol
0mg
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