- 1 cup rolled oats
- 3/4 cup sugar, divided
- 1 cup almond flour
- 1/4 teaspoon baking soda
- A couple pinches of salt, divided
- 3 tablespoons butter
- 1/2 cup almonds, preferably Marcona, chopped
- 3 cups fresh blackberries
- Zest of 1/2 orange
- Juice of 1 orange
- 1/2 teaspoon ground cinnamon
Pre-heat the oven to 375°F.
Combine the oats, 1/4 cup of the sugar, the almond flour, baking soda and a pinch of salt in a food processor and pulse. Add the butter and pulse until combined. Remove to a bowl and mix in the chopped almonds.
Mix the remaining 1/2 cup sugar, the blackberries, orange zest, orange juice, cinnamon and a pinch of salt and arrange in a baking dish.
Spread the crumble mixture on top of the berries. Bake for 35-40 minutes, until golden and bubbly. Serve alone, or with vanilla ice cream...or better yet, almond ice cream.