u003cstrongu003eCan you use frozen blackberries for this recipe? u003c/strongu003e

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.

u003cstrongu003eCan you make this recipe into bars instead?u003c/strongu003e

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.

u003cstrongu003eHow long does this crisp stay fresh? u003c/strongu003e

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.

Blackberry Crisp

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Author: Leslie Jeon
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

Scale

Blackberry Filling:

2 1/2 cups (410g) blackberries, halved or quartered
2 1/2 teaspoons (7g) cornstarch
1/4 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
1/2 cup (65g) all-purpose flour
1/2 cup (100g) light brown sugar, packed
1/2 teaspoon (4g) salt
1 teaspoon (2g) ground cinnamon
6 tablespoons (85g) unsalted butter, melted

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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.

Equipment

Lemon Juicer

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8 x 8-Inch Baking Dish

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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

Find it online: https://thebakersalmanac.com/blackberry-crisp/