1. Preheat the oven to 350°
2. Butter a 9-inch square or any baking dish that holds around 8 cups. I used a 7 x 10 casserole dish.

For the filling.

1. Grate the lemon rind first from the lemon for the topping and then squeeze the juice from the lemon for the filling. Set both aside
2. In a large bowl, toss together the blackberries, granulated sugar, lemon juice, cornstarch, cinnamon, and ground coriander if using. Spread evenly into the prepared pan

To make the topping.

1. In a medium bowl whisk together the all-purpose flour, the almond flour, brown sugar, baking soda, lemon rind, and salt.

2. Using your hands break up any lumps of the brown sugar, tiny pieces are OK.

3. Cut the butter into the flour mixture using a pastry blender or some knives until the mixture resembles coarse crumbs.
4. Add the vanilla to the cream, stirring to combine.

5. Using a fork, stir the cream mixture into the flour and butter mixture. Fluff and stir until it is just combined. Try not to over mix it.

6. Drop big spoonfuls of the topping evenly over the prepared blackberry filling. It is not necessary to completely cover the filling, but have the topping cover most of it, letting a few places for the filling to bubble through.

7. Sprinkle over the finished cobbler with the sliced almonds.

8. Bake for 55-65 minutes until the filling is golden brown and the filling is bubbling.
9. Let cool for 20 minutes before serving.