Apple Blackberry Crisp (Vegan and gluten free)


  • 1 Tbsp coconut oil
  • 2 apples, cored and thinly sliced about 1/4" 
  • 1 tsp cinnamon
  • 2 cups fresh blackberries
  • 2 tsp cornstarch or arrowroot powder
  • 1/4 cup maple syrup (or honey if preferred)
  • 1 cup rolled oats (gluten free if preferred)
  • 1/2 cup flour, or almond meal/flour (almonds ground into flour)
  • 1/4 cup coconut or brown sugar
  • 1 tsp cinnamon
  • 1/4 cup coconut oil, melted (can also use other oils, or butter)


  1. Preheat oven to 375 F. Spray a 9 inch pie plate with natural cooking spray.
  2. Toss apples with cinnamon. Heat coconut oil in a skillet, add apples, and cook for 3 - 5 minutes until softened. Remove from heat.
  3. While apples are cooking, toss blackberries in cornstarch, maple syrup, lemon juice, and set aside.
  4. Combine crisp topping ingredients in bowl.
  5. Add blackberry mixture to apples and place in prepared pie plate. Sprinkle oat mixture over the top.
  6. Bake 35 - 40 minutes. Allow crisp to cool slightly before spooning out.
  7. Serve warm with vanilla ice cream, Greek yogurt, or coconut cream if desired.