By the Gracious Vegan
GV comments: I created this recipe after I moved into a house in Portland OR that bordered on a big wild blackberry patch. The canes grow super-tall (up to 8-9 feet), the thorns are nasty, and the berries can be a bit tart, but the fruit is abundant and bakes up quite nicely. I combined the best elements from several different fruit crisp recipes and came up with this low-added-oil approach. The almond meal is the key -- you get the nutty taste without having to add a lot of extra margarine or oil.
Timing: around 60 minutes
Affordability: Under $5 if you find your berries for free. More than that if you have to pay for your berries.
Nutrition: Mostly whole-food