This simple blackberry crisp is dairy free, vegan & super delicious! No added sugar goes into the berries so their flavor can truly shine through. This recipe is super easy to make, requiring only one bowl and no mixer. The recipe yields enough for two people, but you can easily cut the recipe in half for a single serving, or save the other serving in the fridge for another day!
Yield: 2 servings
Preparation: 10 min.
Bake time: 20-25 min.
Blackberry Crisp
1 tbsp. coconut oil
3 tbsp. all-purpose flour
1/4 c. rolled oats
1/2 tsp. ground cinnamon
2 tbsp. brown sugar
a pinch of salt
1 1/2 c. frozen blackberries
Instructions
Preheat oven to 350F (180C)
In a microwave-safe bowl, melt the coconut oil. Then, add in the flour, oats, cinnamon, brown sugar, and salt, and mix together with a fork until combined.
Divide your blackberries equally into two 4-ounce ramekins. Top off the blackberries with the crisp-mixture, dividing equally between the two ramekins.
Place the ramekins on a baking sheet, and then bake for 20-25 minutes. The blackberry crisp is done baking when the crisp is golden brown and the fruit is bubbling.
Storage
The crisp is best enjoyed on the day it is baked, but will last in the fridge for 2 days.
If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights
