Prep time: 15 minutes
Total time: 45 minutes
Serves: 6

Ingredients:

  • 2 pt. blackberries
  • 1 Tb. cane sugar
  • 1 Tb. cornstarch
  • 1 tsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • Vanilla ice cream, for serving

Topping:

  • ¾ cup whole rolled oats
  • ¾ cup almond flour
  • ½ cup brown sugar
  • ½ cup crushed walnuts
  • ¾ tsp. cinnamon
  • ¼ tsp. sea salt
  • 6 Tb. firm coconut oil

Directions:

  • 1

    Preheat the oven to 400°F and grease an 8x8-inch baking dish.

  • 2

    In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice and vanilla. Toss to coat.

  • 3

    To make the topping, in a medium bowl, combine the oats, almond flour, brown sugar, walnuts, cinnamon and salt. Using your hands, work in the firm coconut oil until the mixture is crumbly.

  • 4

    Scoop the blackberry filling into the prepared baking dish. Evenly sprinkle on the topping and bake for 25 to 35 minutes, or until the fruit is bubbling and the topping is golden brown.

  • 5

    Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream!

Pro Tip: Add a scoop of Greek yogurt to turn your leftover crisp into a yummy breakfast!