Blackberry Crisp

Name: Blackberry Crisp
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 6 cup Blackberry (6 cups fresh blackberries, rinsed and drained); 1 tsp Cinnamon (1/2 teaspoon ground cinnamon + 1/2 teaspoon ground cinnamon); 2 tbsp Arrowroot Starch (2 tablespoons arrowroot starch); ½ tbsp Vanilla (1/2 tablespoon vanilla extract + 1 teaspoon vanilla extract); ½ tbsp Lemon Juice (1/2 tablespoon lemon juice); 1 tsp Lemon (1 teaspoon lemon zest); ⅓ cup Maple Syrup (1/3 cup maple syrup); 1 ½ cup Rolled Oat (1 1/2 cups old fashioned oats); ½ cup Almond Flour (1/2 cup finely ground almond flour); ½ cup Dark Brown Sugar (1/2 cup dark brown sugar); 6 tbsp Unsalted Butter (6 tablespoons butter)

Blackberry Crisp - Dessert (American)

35 minAmerican

Servings6

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Spray a 9×13 baking pan with non-stick spray.
2Add 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.
3Next, 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.
4Bake 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.