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 Blackberry 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.

Helpful Tools for Blackberry Crisp

To make this crisp, there are a few tools I recommend picking up:

8 x 8 inch baking dish* — This recipe is pretty versatile, so you can definitely use any baking dish you have on hand. However, I personally love to use an 8 x 8 inch square baking dish for this recipe. It’s a great size pan to have in your kitchen for brownies, bars, and other baked goods as well.
Lemon juicer* — When it comes to baking, a lot of recipes call for lemon juice. For maximum flavor, I always prefer to use fresh lemon juice, and a juicer like this really comes in handy.

Blackberry Crisp FAQ

Can you use frozen blackberries for this recipe? 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.

Can you make this recipe into bars instead? 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.

How long does this crisp stay fresh? 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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Blackberry Crisp

Author: Leslie Hargett
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4-6 servings 1x

Print Recipe

Description

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.

Scale

Ingredients

Blackberry Filling

2 1/2 cups blackberries, halved or quartered (410 g)
2 1/2 teaspoons cornstarch (7 g)
1/4 cup light brown sugar, packed (50 g)
1 teaspoon vanilla extract (6 g)
2 teaspoons lemon juice (7 g)
2 teaspoons water (10 g)

Topping

1 cup old-fashioned oats (105 g)
1/2 cup all-purpose flour (65 g)
1/2 cup light brown sugar, packed (100 g)
1/2 teaspoon salt (4g)
1 teaspoon ground cinnamon (2 g)
6 tablespoons unsalted butter, melted (85 g)

Instructions

Preheat oven to 350°F (177°C). Lightly spray an 8 x 8 square baking dish with nonstick cooking spray and set aside.
Make the blackberry filling: Place the cut blackberries in a medium bowl and sprinkle cornstarch on top, mixing well to coat evenly. Add the light brown sugar, vanilla extract, lemon juice, and water. Mix well and set the bowl aside.
Make the topping: In a separate bowl, mix together the old-fashioned oats, all-purpose flour, light brown sugar, salt, and cinnamon. Add in the melted butter and mix well until the entire mixture is moistened and crumbly.
Assemble the crisp: Pour the blackberries into the prepared baking dish, spreading them so they evenly coat the bottom of the dish. Crumble the topping on top, spreading it so that it evenly coats the blackberries.
Bake for 35-38 minutes, or until the blackberries start to bubble up around the edges and the topping is golden brown.
Remove from oven and let cool before serving. Pro tip: serve this crisp with a heaping scoop of vanilla ice cream for maximum satisfaction. Trust me.
Stored in an airtight container, this blackberry crisp will keep fresh for 3-4 days.

Notes

This recipe is pretty versatile, so you can use a different baking dish if you don’t have an 8 x 8 inch one. In the past, I have used a 9-inch pie pan with great success!

Category: Dessert
Method: Bake
Cuisine: American

Keywords: crisp, blackberries, summer, blackberry crisp

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