6 cups blueberries and/or blackberries, fresh or frozen (I used 4 cups blueberries + 2 cups blackberries)
2 to 3 drops culinary grade lavender essential oil*
½ tsp pure vanilla extract
2 tbsp pure maple syrup or honey**
1 tbsp cornstarch
CRISP TOPPING
½ cup oat flour
¼ cup almond flour or ground almonds
1 cup oats
½ cup sliced almonds
¼ tsp sea salt
1 tsp ground cinnamon
¼ cup pure maple syrup or honey**
¼ cup melted coconut oil
¼ tsp pure vanilla extract
Instructions
Preheat oven to 350⁰F.
In a large mixing bowl, toss all the filling ingredients together until combined. Pour into a 8"x10" baking dish and set aside.
For the crisp topping, mix the oat flour, almond flour, oats, sliced almonds, salt, and cinnamon together in a large mixing bowl. Then add the maple syrup, melted coconut oil, and vanilla extract and mix until thoroughly combined. Evenly distribute the crisp mixture over the blueberry filling.
Bake in the preheated oven for 30 minutes, or until the top is golden brown and the filling is bubbling. Let the crisp cool for 5 minutes before serving.
Notes
*If your bottle does not have a dropper, dip a toothpick into the essential oil and swirl it through the liquid ingredients of the filling. You may need to dip the other side of the toothpick as well to get enough oil. **Honey is not vegan
Recipe by Radiant Rachels at https://radiantrachels.com/gluten-free-vegan-blueberry-blackberry-lavender-crisp/