by cooking ala mel (www.cookingalamel.com)

For berries:
3 cups blackberries, rinsed
2 Tbsp honey
1/8 tsp liquid stevia (or 2 more Tbsp honey)
1 vanilla bean, seeds scraped (or 1 Tbsp vanilla extract)
2 tsp cornstarch

For the crisp topping:
3/4 cup almond meal
3/4 cup oats*
pinch of salt
1/4 cup coconut sugar
1/2 tsp liquid stevia (or 1/2 cup more coconut sugar)
1 Tbsp vanilla extract
1/4 cup (4 Tbsp) butter, cold and cut into pieces
vanilla greek yogurt (Chobani is my favorite), for topping

Preheat the oven to 350ºF. In a large bowl, stir blackberries together with honey, stevia, vanilla bean seeds, and cornstarch until the berries are evenly coated. Pour berries into a pie plate or 8×8 inch pan.

In a medium bowl, stir almond meal, oats, salt, and coconut sugar together. Add the liquid stevia and vanilla extract, stirring until well dispersed. Add the pieces of butter and cut with a pastry blender or fork until butter is in very small pieces and it resembles coarse sand. Sprinkle the crisp topping evenly over top the berries. Bake at 350ºF for 25-30 minutes, until golden brown on top and the berry juices are bubbling. Cool slightly before serving. Dollop with vanilla greek yogurt, and serve.

 

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