From Blissful Basil by Ashley Melillo
4 pints (2 pounds, 4 ounces) fresh blackberries
1/4–1/3 cup pure maple syrup, depending on sweetness of blackberries
1 tablespoon arrowroot starch
1/4 teaspoon ground cardamom
Sunflower Topping
1 1/2 cups old-fashioned rolled oats, divided
1/2 cup raw shelled sunflower seeds
1/4 teaspoon ground cardamom
1/8 teaspoon fine-grain sea salt
1/4 cup pure maple syrup
1/4 cup virgin coconut oil, melted, plus more for greasing
Preheat the oven to 350˚F. Lightly grease a medium round, oval, or rectangular 1 1/2-quart baking dish with coconut oil.
For the Blackberry Filling
In a large mixing bowl, combine the blackberries, maple syrup, arrowroot, and cardamom. Toss to coat, and transfer to the prepared baking dish.
For the Sunflower Topping
Add 1/2 cup of the rolled oats and the raw sunflower seeds to a food processor and process for 15 seconds, or until a coarse meal forms. Transfer to a large mixing bowl and whisk in the remaining 1 cup rolled oats, cardamom, and sea salt. Add the maple syrup and melted coconut oil and stir to combine.
To Assemble
- Sprinkle the topping evenly over the blackberry filling. Bake, uncovered, for 50 minutes to 1 hour, or until the topping is deep golden brown and you can hear the liquid bubbling within the filling. Remove from the oven and cool slightly before serving.
- Serve with vanilla coconut milk ice cream and a drizzle of 5-Minute Caramel Sauce (in Blissful Basil), if desired.
- Refrigerate leftovers, covered, for up to 4 days.