This delicious recipe is somewhere between a cobbler, tart, and crisp. It’s delicious. That’s all that matters.
It’s also relatively easy to make! The preparations take less than 20 minutes and then it bakes for 40 minutes.
These blackberries were handpicked (perks of living in the PNW!) and then frozen so that I can make blackberry goodies year-round!
Ingredients:
For the filling: 2-1/2 c of blackberries, 1 Tbsp maple syrup, 1/2 tsp vanilla extract, 2 tsp cornstarch (or corn flour for thickening)
For the crust: 1 c brown rice flour (or gluten-free flour of choice), 3/4 c oats, 1/4 c maple syrup, 1 tsp cinnamon, 1 tsp baking powder, 1/2 tsp salt, 5 Tbsp solid coconut oil
Directions:
1. Preheat oven to 350 F.
2. Mix the filling ingredients in one bowl.
3. Mix the crust ingredients in another, being sure to mash the solid coconut oil up until the mix is crumbly. Set aside a large handful of the crust mix to sprinkle on top.
4. Press a thin layer of the crust into a tart pan being sure to go up the sides of the pan about 1/4 inch.
5. Pour in the blackberry filling.
6. Crumble the rest of the crust ingredients on top.
7. Bake for 40 minutes. Tent tin foil over the top at 20 minutes so that that top doesn’t burn!
8. Serve, eat, enjoy! Store covered in fridge.
Check out my handpicked jam recipes for: blackberries, nagoonberries, and watermelon berries.
This recipe was adapted from Bakerita.com.
Stacey Venzel 
You too! After a walk around the block in August I drove the car back to a great little berry patch and loaded up. I made, yes Bryan, concocted a black berry pie and some jam. Latter Polly gathered a bunch of berries from a bush outside of where I was jamming with some other musicians. The best stuff ever! Stay cool down there.
Bryan
Yum the perfect treat!