This Blackberry Crisp recipe has changed me from being just an average blackberry fan to now checking to see if the blackberries are on sale each time I go in the grocery store! Blackberries are tossed in a little sugar and lemon juice, then covered with this buttery, crisp topping that’s just absolutely delicious! It’s a really simple, easy dessert that’s perfect when you’re craving something sweet or if you’re having a small dinner party and want to impress your guests. Either way, this is sure to become one of your favorite summer desserts!
Ingredients You’ll Need to make Blackberry Crisp
Blackberries - I prefer to get the fresh organic blackberries when they are on sale. You’ll need about 24 oz.
Cornstarch - a little cornstarch to use as a thickening agent.
Granulated white sugar - to sweeten the blackberries.
Fresh lemon juice - just a small squeeze of fresh lemon juice for the blackberries.
Old Fashioned Rolled Oats - traditional rolled oats. You can substitute with quick oats (but do not use steel cut oats).
All purpose flour - all purpose flour combined with the oats to help make the crust.
Butter - real salted or unsalted butter.
Brown sugar - to help sweeten the buttery, golden brown topping.
Cinnamon & Salt - to enhance the flavor of the oat crisp topping.
Step-By-Step Instructions
Full instructions are included in the recipe card below, but here’s a quick overview:
Step One: Wash and dry the blackberries with a clean cloth or paper towel. Add the berries to a bowl and toss with white sugar, cornstarch and lemon juice. Set the berries to the side.
Step Two: In a separate bowl or food processor add crisp topping ingredients: oats, flour, cold butter (cut in cubes), brown sugar, cinnamon and salt. Crumble ingredients together with clean hands or use a pastry cutter to cut the butter into the oat mixture. You can also pulse for several seconds in a food processor until a crumble mixture starts to form.
Step Three: Transfer the blackberries into a small-medium size baking dish. I am using a 9.5 x 6.5 x 2 in / 1.5 qt dish. Add the oat crisp topping on top of the blackberries. Bake in a preheated oven for 30-35 minutes until topping is golden brown. Some of the blackberries may start to bubble around the sides of the baking dish as it bakes.
Step Four: Remove and let cool for 5 minutes. Enjoy warm with a big scoop of vanilla ice cream.
What’s the difference between a Crisp, Crumble and Cobbler?
Fruit crisps, crumbles and cobblers are all very similar and can sometimes look the same depending on how they are made, but they do have slight differences. A crisp is a baked dessert that is most often made with an oat topping. Crumbles are similar to crisps except they are made with a streusel topping that does not include oats. Cobblers, which many of us probably grew up eating, are made with a biscuit or cake batter topping. As it bakes, the cobbler batter often falls in-between the fruit, versus crisp and crumble toppings usually stay on top of the fruit as it bakes.
How To Store Leftovers
Similar to a lot of baked fruit desserts, blackberry crisp tastes best on day 1 when its fresh and warm straight out of the oven. However, you can absolutely store any leftovers in an airtight container in the refrigerator for up to 3 days. The topping won't be as crisp, but the flavor will definitely still be delicious!
More Delicious Dessert Recipes
- Strawberry Pretzel Surprise Salad
- Magic Cookie Bars (Hello Dollies)
- Oatmeal Butterscotch Cookies
- Peach Crisp
Blackberry Crisp
Ingredients
Blackberry Filling:
- 5-6 cups blackberries about 24 oz, rinsed & dried
- ¼ cup granulated white sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon fresh lemon juice
Crisp Topping:
- 1 cup old fashioned rolled oats
- ½ cup all purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons cold butter cut into cubes
Instructions
- Preheat the oven to 375°F. Gently wash & dry the blackberries with a clean cloth or paper towel.
- Add the berries to a bowl along with the white sugar, cornstarch and lemon juice. Gently stir/toss the blackberry ingredients together and set the bowl to the side.
- In a separate bowl or food processor add the crisp topping ingredients: oats, flour, brown sugar, cinnamon, salt and cold butter. Crumble the ingredients together using one of these methods: with clean hands, with a pastry cutter, or pulsing for several seconds in a food processor; until a crumble mixture starts to form.
- Transfer the blackberries into a small-medium size baking dish. I am using a 9.5 x 6.5 x 2 in / 1.5 qt dish. Evenly add the oat crisp topping on top of the blackberries. Bake for 30-35 minutes or until the topping is golden brown. Some of the blackberries may start to bubble around the sides of the baking dish as it bakes.
- Remove crisp from the oven and let it cool for 5 minutes. Enjoy warm by itself or with a big scoop of vanilla ice cream!
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