You can't get any better than when your friends invite you over to their house to pick as many blackberries as you want! I love homegrown blackberries, and in the summer, when they are ripe, juicy, and sweet, the kitchen calls my name to make blackberry crisp. Add a little dollop of vanilla bean ice cream to the final product, and you will be in summertime heaven. 

 

Yield 10 - 12 servings

 

1¾ cup gluten-free sprouted oats, or regular oats 

1 cup walnuts, chopped 

½ cup light brown sugar

¼ cup gluten-free all-purpose flour, or regular flour

¼ cup maple syrup

1 tsp vanilla extract

1 tsp cinnamon

⅛ tsp salt

4 Tbsp butter, cold

8 cups blackberries

1½ Tbsp cornstarch

¼ cup sugar

Vanilla bean ice cream (Optional)

 

Preheat oven to 350℉

 

Toss together the oats, walnuts, brown sugar, flour, maple syrup, vanilla, cinnamon, and salt in a medium-sized bowl. Cut the 4 Tbsp butter into small pieces. Add the butter pieces to the oat mixture and use your fingers, pinching to combine it into the rest of the ingredients. Set aside.

 

Wash the blackberries and pat them dry with a paper towel. In a medium-size bowl, add the cornstarch and sugar and stir to combine. Pour the berry mixture evenly into a 9 x 13-inch baking dish.

 

Top the fruit with the oat mixture in an even layer and bake uncovered for approximately 30 minutes until the top is golden brown and has slightly bubbly edges. 

 

Remove the crisp from the oven and let cool for fifteen minutes or more. Serve by scooping the crisp into small bowls and top with vanilla bean ice cream. 

 

Just Salt It, and enjoy!