What’s for Breakfast? Blackberry Crisp

If you are looking for a cozy, warm, antioxidant rich, nutritious breakfast that doesn’t include boxed cereal, try this delicious crisp.  You can prepare and bake it the night before and warm it up in the morning.  Or simply prep it and bake it bright and early.  You can substitute any frozen or fresh berry, or fruit you have on hand.  We like to double the topping since that is the crunchy goodness our families love.


Berry Mix:

  • 2-3 cups blackberries (fresh or frozen)
  • 2 tbsps lemon juice
  • 1/2 tsp vanilla
  • 2 tsps arrowroot powder or cornstarch
  • 2 tbsps maple syrup

Topping: (double if desired)

  • 1 cup rolled oats
  • 1/4 cup ground flax
  • 1/4 cup almond flour
  • 1/2 tsp cinnamon
  • 1/3 cup coconut oil
  • 2 tbsps maple syrup


  1. Preheat oven to 350ºF (177ºC) and grease a pie plate or baking dish.
  2. In a mixing bowl add the blueberries, lemon juice, vanilla, arrowroot powder and 2 tbsps of the maple syrup. Stir to coat the blueberries evenly. Add the blueberry mixture to the prepared pie plate. Set aside.
  3. In a second mixing bowl, add the oats, ground flax, almond flour, and cinnamon. Stir to combine.
  4. Whisk the melted coconut oil with the remaining maple syrup and add to the oat mixture stirring until oats are evenly coated.
  5. Spoon the oat mixture over top of the blueberries in the pie plate and smooth into an even layer.
  6. Bake for 40 to 45 minutes until the blueberries are bubbly and the oats are golden brown. (The oats may seem a bit soft but they will crisp up as it cools.)
  7. Remove from oven, let cool and enjoy!

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