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.
Jump to:
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.
Watch How to Make This Recipe
You Might Also Like These Recipes
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.
Print
Blackberry Crisp
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
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.
Ingredients
Blackberry Filling:
- 2 ½ cups (410g) blackberries, halved or quartered
- 2 ½ teaspoons (7g) cornstarch
- ¼ cup (50g) light brown sugar, packed
- 1 teaspoon (6g) vanilla extract
- 2 teaspoons (7g) lemon juice
- 2 teaspoons (10g) water
Topping:
- 1 cup (105g) old-fashioned oats
- ½ cup (65g) all-purpose flour
- ½ cup (100g) light brown sugar, packed
- ½ teaspoon (4g) salt
- 1 teaspoon (2g) ground cinnamon
- 6 tablespoons (85g) unsalted butter, melted
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!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 393
- Sugar: 35.7 g
- Sodium: 245 mg
- Fat: 14.3 g
- Carbohydrates: 61.4 g
- Protein: 4.5 g
- Cholesterol: 36.6 mg
Keywords: crisp, blackberries, summer, blackberry crisp
Leave a Reply