A generous amount of blackberries are baked with a crown of rolled oats, brown sugar, and crushed crisp, cinnamon cookies. Serve warm with almond yogurt, and you’ve got something that’s not too naughty for breakfast, or served with coconut ice cream, you have a lovely, comforting dessert. There’s no wrong way, or judging here!
In the summer, we spend a lot of time visiting my parents on their acreage in the country on a small Southern Gulf Island. It’s peaceful and quiet compared with the city we live in, and it’s a literal playground for our kids. Fleeting childhood days are spent getting dirt under their nails, ‘helping’ in the garden, running through the orchard, picking blackberries hanging heavy from the endless brambles around the property, and skipping pebbles into the shimmering ocean water. While I had hoped that something like this would be their everyday reality, I am so appreciative that they have it for the visits we have with their grandparents.
The blackberries that grow there could never all be picked. Believe me, we’ve tried. The brambles are ever-expanding on the property and climb higher each year. They grow thicker, protecting their fruit with their vicious thorns which have claimed too much of our skin and clothing. And yet, the juicy sweet rewards hang everywhere, and so we pick and freeze many of them for cold winter months when seasonal fruit diminishes.
I love frozen produce. It’s convenient, and compared to fruit and vegetables traveling long distances to get to our local shops, it retains more of its nutrients.
For this Blackberry Cinnamon Crisp, I tossed in some Biscoff cookie crumbs into the crumble. I love the flavor of these crisp, cinnamon cookies which is so good with blackberries. Be sure to use rolled oats, not quick oats, for a crisper crisp!
Blackberry Cinnamon Crisp
For the Crisp Topping:
- 12 Biscoff or Speculoos cookies, crushed into crumbs* (should come out to be 1 cup)
- 1 cup old-fashioned rolled oats (not quick oats)
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ⅛ tsp salt
- ½ cup coconut oil, melted
For the Fruit base:
- 5 cups frozen blackberries other berries should work
- 5 tbsp granulated sugar
- 3 tbsp cornstarch
- Preheat the oven to 375°F. Lightly grease a 9x9" baking pan.
- In a medium-sized bowl, combine the cookie crumbs, oats, flour, brown sugar, cinnamon and salt. Stir well to combine. Drizzle in the melted coconut oil. Stir to combine, ensuring the oil covers all the dry ingredients - this helps the crisp "crisp up". Set aside.
- In a small bowl, stir the sugar and cornstarch together. Place the berries in a large bowl; sprinkle the sugar/cornstarch mixture over them and mix until the berries are evenly coated.
- Place the berries into the baking pan. Sprinkle them with the crisp topping. Set the baking tray on a cookie sheet covered in tinfoil to catch any boil over. Bake for 40-45 minutes or until the center bubbles.
- Let cool for 15 minutes before serving. Let cool completely with no cover before storing in the fridge. Enjoy!