• Preheat the oven to 375 °F (190 °C). Slightly oil a 9-inch x 9-inch square pan or a 9-inch x 11-inch pan. Set aside.
• In a mixing bowl, stir blackberries, cornstarch, cinnamon, and sugar. Spread evenly into the prepared baking dish.
• In another mixing bowl, mix flour of choice, rolled oats, coconut, sugar, vanilla, and cinnamon.
• Rub in soft coconut oil or softened dairy-free butter with fingertips until it forms a breadcrumb-like texture.
• Sprinkle the crisp topping over the fruit mixture.
• Bake for 25 to 35 minutes at 375 °F (190 °C) until the fruits are cooked, the dish is bubbly, and the top is cooked and crispy - golden-brown color.
• Serve with a dollop of dairy-free ice cream or whipped cream.

Storage

• Store leftovers for up to 3 days in the fridge in an airtight container.