2applescored and thinly sliced about 1/4" (I didn't feel the need to peel mine.)*
1teaspooncinnamon
2cupsfresh blackberries
2teaspoonscornstarch or arrowroot powder
¼cuppure maple syrup**
1/8cup2 tablespoons lemon juice
For the Crisp:
1cuprolled oatsgluten-free, if preferred
½cupalmond meal/flouralmonds ground into flour
¼cupcoconut or brown sugar
1teaspooncinnamon
¼cupcoconut oilmelted (other oils or butter will work)
Instructions
Preheat oven to 375 degrees F and heat 1 tablespoon coconut oil in a 9-inch cast iron skillet or alternatively spray a 9-inch pie plate with a natural cooking spray.
Toss apple slices in cinnamon and add to the heated skillet. Cook for about 3-5 minutes to soften.
While apples are cooking, toss blackberries in cornstarch, maple syrup and lemon juice and set aside. Also, combine all crisp ingredients in a medium bowl.
Remove skillet from heat and add blackberry mixture to apples. Sprinkle oat mixture over the top.
Bake for 35-40 minutes. Allow crisp to cool slightly before spooning out.
Serve warm and with vanilla ice cream, Greek yogurt, cool whip or coconut cream, if desired.
Notes
*I used organic gala apples. Feel free to use your favorite apple variety. **honey will work, but won't be vegan