VEGAN BLACKBERRY CRISP

INGREDIENTS:
4 cups fresh blackberries
1 tablespoon lemon juice
1/4 cup maple syrup (or agave syrup)
1 teaspoon vanilla extract
1 cup rolled oats
1/2 cup all-purpose flour (or almond flour for gluten-free option)
1/2 cup brown sugar (or coconut sugar)
1/4 cup coconut oil, melted
1/2 teaspoon cinnamon
Pinch of salt
INSTRUCTIONS:
Preheat your oven to 350°F (175°C). Grease a baking dish (8×8 inch or similar) with coconut oil or line it with parchment paper.
In a large bowl, gently toss the blackberries with lemon juice, maple syrup, and vanilla extract until well coated. Transfer the mixture to the prepared baking dish and spread it out evenly.
In another bowl, mix together the rolled oats, flour, brown sugar, melted coconut oil, cinnamon, and salt until crumbly and well combined. You can use your hands to mix it, ensuring the coconut oil is evenly distributed.
Sprinkle the oat mixture evenly over the blackberry mixture in the baking dish.
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the blackberries are bubbling.
Once done, remove from the oven and let it cool for a few minutes before serving.
Serve warm, optionally with a scoop of vegan vanilla ice cream or coconut whipped cream on top.