Blackberry Cinnamon Crisp
A generous amount of blackberries are baked with a light crown of 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!
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Servings: 6
Ingredients
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
Instructions
- 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!
Notes:
*To crush the cookies, either place them in a food processor and pulse until you have crumbs. Otherwise, you can place the cookies in a zip-lock bag, seal it ad then roll a rolling pin back and forth until the cookies are crushed.
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