Blackberry Crisp
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ingredients
- 6 cups fresh blackberries, rinsed and drained
- 1/2 teaspoon ground cinnamon
- 2 tablespoons arrowroot starch
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/3 cup maple syrup
For the Crisp Topping
- 1 1/2 cups old fashioned oats
- 1/2 cup finely ground almond flour
- 1/2 cup dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 6 tablespoons butter
Method
- Spray a 9×13 baking pan with non-stick spray.
- Add the blackberries, arrowroot starch, ground cinnamon, vanilla extract, lemon juice, lemon zest, and maple syrup to a mixing bowl. Stir until well combined and then transfer to the prepared baking dish.
- Next, make the crisp topping. Add the oats, almond flour, brown sugar, ground cinnamon, vanilla extract and butter to a mixing bowl (you can use the same bowl you used to mix the filling). Use your hands to work the butter into the dry ingredients until you have a clumpy topping. Sprinkle the topping evenly over the fruit.
- Bake the crisp at 350 degrees for 20-25 minutes (mine went for 25 minutes) until the top is golden brown and the fruit is bubbling around the edges.
Find it online: https://allthehealthythings.com/blackberry-crisp/