Bursting with fresh blackberries, this Blackberry Crisp is perfect for summer! Pair it with a big scoop of vanilla ice cream for an easy and delicious dessert.
Though I love making fancy desserts—macarons, cream puffs, multilayered cakes, you name it—I am a sucker for an easy dessert.
Because sometimes you're short on time, and you totally forgot that you promised to whip up something for a potluck. Or you spaced out and accidentally promised your kids you would make dessert together. Whatever the reason, this blackberry crisp is here for you.
In my opinion, crisps are great because they have all the flavor of a pie with none of the hassle. This crisp has a juicy, sweet layer of blackberries, topped with a crunchy and sweet oat crumble. Serve it up with a heaping scoop of vanilla ice cream and you're in business.
Tips for Making This Crisp
Here are a few tips to get a perfect blackberry crisp every time:
- Cut the blackberries before mixing the filling. Depending on how large your blackberries are, I recommend halving or quartering them. Doing so helps them break down more easily in the oven, creating a thick and juicy layer in the bottom of the crisp.
- Sprinkle the topping evenly over the blackberries. Use your fingers to flake the crumble over the blackberries until the fruit layer is entirely covered. This ensures that the crisp will bake evenly in the oven and that the blackberries won't burst out over the top.
- Let the crisp cool completely before serving. As the crisp cools, it will continue to firm up, which makes it easier to cut and serve. I know it's hard, but try to resist digging in until the crisp cools quite a bit.
Common Questions About This Crisp
Definitely! Simply replace the fresh blackberries with frozen ones, and follow the rest of the recipe as written. I love to stash my berries in the freezer when they start to go bad—that way, I can easily make desserts like this when the craving hits.
I haven't tried this yet, but I think you could definitely make this recipe into bars. I would recommend lining your baking dish with parchment paper before pouring in the filling. Then, after baking, let the pan cool completely before slicing into bars. If you give this a try, let me know how it turns out in the comments below.
In general, this blackberry crisp will stay fresh for 3-4 days at room temperature. However, it's definitely best served fresh, so make sure to eat it as quickly as possible. No pressure.
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