Ingredients:

  • 6 cups (850g) fresh blackberries
  • 1/3 cup (65g) coconut sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (90g) old-fashioned rolled oats
  • 1/2 cup (65g) almond flour
  • 1/2 cup (65g) coconut sugar
  • 1/2 tsp (2.5g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 6 tbsp (85g) unsalted butter, chilled and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, gently fold together the blackberries, sugar, cornstarch, lemon juice, vanilla, and salt.
  3. Transfer the mixture into a buttered baking dish, spreading it evenly to ensure consistent heat distribution.
  4. In the same bowl, combine the oats, almond flour, sugar, cinnamon, and salt.
  5. Add the chilled butter cubes. Use a pastry cutter or forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps.
  6. Scatter the topping evenly over the berries without pressing down to maintain air circulation.
  7. Place the dish on the center rack of the oven and bake for 30-35 minutes until the fruit filling is bubbling around the edges and the topping is mahogany-gold.