It’s August, which means it’s blackberry season. Blackberries, an invasive species, grow wild just about everywhere here. And while the physical danger is high (those thorns are sharp!), the reward is great. In the Northwest, we love our berries. You’ll frequently see pies, syrups, and all manner of desserts featuring not just strawberries and raspberries, but loganberries, marionberries, gooseberries, huckleberries, and others. Roadside stands and u-pick farms are also popular in the region, along with home grown berries. If a restaurant has a berry crisp on the menu in August, take advantage and enjoy!
This recipe for blackberry crisp can be made gluten free and vegan with simple substitutions. It’s a summertime favorite.
Preheat oven to 400° and grease an 8”x8” or similar-sized pan.
In a bowl, toss all filling ingredients, and pour into pan.
Filling:
- 3 Pints/36 oz blackberries
- 1½ Tbsp granulated sugar
- 1½ Tbsp cornstarch or tapioca starch
- 1½ tsp lemon juice
- 1½ tsp lemon zest
- 1½ tsp vanilla extract
In a separate bowl, mix topping ingredients.
Topping:
- ¾ c rolled oats
- ¾ c almond flour
- ½ c brown sugar
- ½ c crushed walnuts
- ¾ tsp cinnamon
- ¼ tsp salt
- 6 Tbsp chilled butter, vegan butter, or coconut oil, cut into small pieces
Use your fingers to work butter into dry ingredients until the mixture is crumbly. Sprinkle topping over filling. Bake at 400° for 25–35 minutes, or until the filling is bubbling and the topping is browned. Remove from oven and let cool for at least 5 minutes before serving with vanilla ice cream.