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Blackberry Crisp

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • 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

  1. Spray a 9×13 baking pan with non-stick spray.
  2. 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.
  3. 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 crumble topping.
  4. Bake the crumble at 350 degrees for 20-25 (mine went for 25 minutes) minutes until the top is golden brown and the fruit is bubbling around the edges.

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