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.
- 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)
- 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)
- 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.
- 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!
Keywords: crisp, blackberries, summer, blackberry crisp