Blackberry Crumble

This crumble recipe is a go-to for me, I will use this same recipe and substitute whichever fruit I have on hand depending on the season, it works well with apples, peaches, and berries

Pair your crumble with vanilla ice cream for dessert, yogurt for breakfast, or simply enjoy as is!

This recipe was originally Inspired from The Oh She Glows Cookbook Mother Nature's Apple Crumble by Angela Liddon

Blackberry Oat Crumble

Filling Ingredients:

6 cups fresh or frozen blackberries
¼ cup chia seeds
The zest of one fresh lemon
1 TBSP fresh lemon juice
1 tsp vanilla extract

Crumble Topping Ingredients:
1 cup organic rolled oats
1/2 cup almond flour
½ tsp sea salt
1 TBSP cinnamon
¼ cup unsweetened shredded coconut
¼ cup real maple syrup
¼ cup melted coconut oil or use butter

Method:
1. Preheat your oven to 350 f
2. Combine filling ingredients in a large bowl and mix well, set aside, if berries are very juicy allow this mixture to sit for 15 minutes before continuing, this will allow the chia seeds time to soak up their juices
3. In a separate bowl combine topping ingredients, set aside
4. Lightly grease an 8 by 8 inch or similar size baking dish with 1 tsp coconut oil
5. Pour filling ingredients into the dish
6. With your hands scrunch and spread crumble mix evenly on top of the filling
7. Bake for 30-40 minutes, or until the top is golden brown
8. Cool for at least 25 minutes before serving

Note: if using apples, slice them thin so they have a chance to cook through and add 1 TBSP cinnamon to the filling, bake time may need to be increased