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| Preheat the oven to 180C. |
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| Mix the blackberries, zest, lemon juice, maple syrup, arrowroot and vanilla paste in an ovenproof dish. Give it a good stir and let it marinate while you prepare the topping. |
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| In a separate bowl mix well all the remaining ingredients. Make sure you reserve 1/2 a tablespoon of coconut sugar. Feel free to add any seeds or nuts you fancy. Pumkin seeds work well. |
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| Cover the blackberries with the oat topping and sprinkle the coconut sugar for a caramelised effect. |
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| Put in the oven for 25 minutes or until golden. Let it cool for a few minutes before serving. Enjoy warm or cold. |
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