Blackberry Almond Crisp
Ridiculously easy and delicious Blackberry Almond Crisp! Almond and lemon scented blackberry filling topped with a buttery almond crisp!
INGREDIENTS
Crisp Topping
- ½ Cup (60g) All-Purpose Flour
- ½ Cup (44g) Rolled Oats
- ¼ Cup (21g) Sliced Almonds
- 3 tablespoon Brown Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- 5 Tbsp (70g) Unsalted Butter melted
Blackberry Filling
- 16 Oz (425g | 4 Cups) Fresh Blackberries
- ¼ Cup (50g) White Sugar
- 1 tablespoon Cornstarch
- Zest of 1 Lemon
- 3 tablespoon Lemon Juice
- 1 ½ teaspoon Almond Extract
Instructions
- Set a rack in the center of the oven and preheat it to 350ºF (180ºC). Lightly butter your ramekins and set on a parchment-lined baking tray.
- Make the Crisp Topping. In a medium bowl, combine flour, oats, sliced almonds, brown sugar, cinnamon, salt and melted butter together until well combined. Set aside.
- Make the Filling. In a medium bowl, combine blackberries, white sugar, cornstarch, lemon juice, lemon zest and almond extract together.
- Evenly divided the fruit filling into four 8-oz ramekins and then evenly top each with the crisp topping. Bake for 30 to 35 minutes or until bubbly. Let it cool for 15 minutes before serving. Top with vanilla bean ice cream and enjoy!
Notes
- Cover leftovers tightly with cling wrap and store in the fridge for up to 4 days.
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