Let’s bake this delicious Blackberry Crisp:

1. Preheat Oven and Prepare Baking Dish:

• Preheat your oven to 400°F (200°C).
• Lightly grease an 8×8-inch baking dish (or similar sized dish like a 9-inch pie plate or small oval baker) with coconut oil, butter, or non-stick cooking spray.

2. Prepare the Blackberry Filling:

• Gently rinse and pat dry your fresh blackberries if needed.
• In a large bowl, add the fresh blackberries. Sprinkle with the 1 tablespoon of cane sugar, 1 tablespoon of cornstarch, 1 teaspoon of fresh lemon juice, 1 teaspoon of lemon zest, and 1 teaspoon of vanilla extract.
• Gently toss the blackberries until they are evenly coated with the sugar, cornstarch, and flavorings.

3. Make the Crumble Topping:

• In a separate medium bowl, combine the ¾ cup whole rolled oats, ¾ cup almond flour, ½ cup packed brown sugar, ½ cup crushed walnuts, ¾ teaspoon ground cinnamon, and a heaping ¼ teaspoon of sea salt. Whisk or stir these dry ingredients together until well blended.
• Add the 6 tablespoons of firm, small pieces of coconut oil (or cold, cubed butter) to the dry ingredients.
• Using a pastry blender, your fingertips, or two knives, cut the coconut oil/butter into the dry mixture until it is crumbly and resembles coarse meal with some small clumps forming. Don’t overwork it; you want to maintain those distinct crumbles for the best texture.

4. Assemble and Bake the Crisp:

• Scoop the prepared blackberry filling mixture into the greased baking dish, spreading it out into an even layer.
• Evenly sprinkle the prepared crumble topping mixture over the blackberry filling, covering the fruit completely.
• Place the baking dish in the preheated oven.
• Bake at 400°F for 25 to 35 minutes. The crisp is done when the fruit filling is bubbling vigorously around the edges and between the topping, the blackberries are soft and tender, and the topping is beautifully golden brown and fragrant.

5. Cool Slightly and Serve:

• Carefully remove the hot Blackberry Crisp from the oven.
• Let it cool on a wire rack for at least 5-10 minutes (or longer, about 15-20 minutes is ideal) before serving. This crucial step allows the incredibly hot fruit filling to thicken slightly as it cools, making it easier to serve and preventing burns.
• Serve the Blackberry Crisp warm, spooned into bowls, ideally with a generous scoop of vanilla ice cream (dairy or non-dairy)!

The aroma of baking berries and cinnamon will fill your kitchen with pure delight!