Blackberries are just so delicious in the summer and they’re even better when baked with a crunchy crumble topping. This recipe adds a touch of maple sweetness to the berries without covering up their natural goodness with piles of white sugar. A little lemon adds brightness and the thyme gives it a subtle herbal flavor that makes it a step above your ordinary crumble. It took several attempts to get it just right, but the result is well worth it! A sweet-tart filling that is just the right consistency, not too watery or too thick and jammy, and a delicious topping made with ingredients you can feel good about like oats, almonds, and coconut oil. The key is cooking it partway on the stovetop to allow some of the berries to release their liquid. This is wonderful for breakfast topped with coconut yogurt, but in my humble opinion even better as dessert served with your favorite vanilla ice cream (mine is  Vanilla NadaMoo!). Make it for your next BBQ or family gathering and trust me, you will put …