Blackberry Crisp
The BEST blackberry crisp! This old-fashioned crisp has a crunchy oat topping and jammy blackberry filling. Perfect for a crowd (or for one).
Foto: Well Plated
Ingredients
- 6 cups blackberries, (fresh or frozen—do not thaw if frozen)
- 2 tablespoons cornstarch
- 1/3 cup honey or pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1 cup old fashioned rolled oats
- 3/4 cup chopped walnuts, (almonds, or pecans (untoasted))
- 1/2 cup almond flour or almond meal*
- 1/2 cup flaked coconut ((I prefer unsweetened; sweetened works too))
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/3 cup extra virgin olive oil (or melted coconut oil)
- 1/3 cup honey (or pure maple syrup)
- Vanilla ice cream, frozen yogurt, or Greek yogurt (or nonfat plain greek yogurt for breakfast )
Steps
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Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a deep 8×8-inch or similar baking dish with nonstick spray. Set aside.
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Place the blackberries in a large mixing bowl, then scatter the cornstarch over the top. Add the honey and vanilla, then fold gently to combine.
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Transfer to the prepared baking dish.
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In a medium bowl, combine the oats, walnuts, almond meal, coconut, cinnamon, and salt.
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Drizzle the olive oil and honey over the top, then use a spatula to combine until the dry ingredients are evenly moistened. It will be thick and sticky.
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Spread the filling over the top.
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Bake the crisp until the filling is hot and bubbly, about 45-55 minutes. Check the crisp at the 30-minute mark. If the topping becomes too brown, tent with foil, then continue baking until ready. Let rest for 10 minutes, then serve warm, smothered with vanilla ice cream, homemade whipped cream, or Greek yogurt.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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