Blackberry Crisp

This recipe for Blackberry Crisp is the ultimate summer dessert recipe. From the buttery, crispy oat topping to the juicy, plump sweet berries, this Blackberry Crisp is easy to make and downright divine.

Blackberry Crisp made with sweet, plump blackberries and a buttery oat topping is sure to become your new favorite summer dessert.

Scratch that--you don't need to just reserve this crisp for enjoying in the summer months! You can use frozen berries and enjoy this simple dessert year-round! And trust me, you don't want to reserve Blackberry Crisp just for the summer months. It is just TOO good.

This Berry Crisp is perfectly sweet, without being cloyingly sweet. It has the most delightful texture from the warm blackberries to the crunchy oat crisp. Pair it with a scoop of homemade vanilla ice cream and WOW. Perfection.

Notes on Ingredients

• Blackberries: Feel free to use fresh or frozen blackberries to make blackberry crisp. And while this recipe calls for blackberries, feel free to use any combination of berries you like.
• Lemon Juice: A small amount of fresh lemon juice will help to brighten up the flavors of the blackberry filling. It is a key ingredient you don't want to overlook for the best flavor. 
• Cornstarch: Cornstarch helps to thicken up the juices the berries release as they bake. If you have a corn allergy, you can substitute arrowroot powder for cornstarch. 
• Sugar: This recipe calls for both granulated sugar and brown sugar. The granulated sugar is the best choice for the berry mixture, as it dissolves easily into the berry juices when baked and the brown sugar adds rich undertones to the crisp topping.
• Butter: Be sure to use unsalted butter that is at room temperature for best results.
• Oats: Use ether rolled or quick-cooking oats, not steel-cut oats.

How to Make Blackberry Crisp

• For the blackberries filling, toss together the berries, sugar, lemon juice, and cornstarch together until the berries are evenly coated with the cornstarch and sugar. It is okay if the cornstarch does not dissolve. It will when baked!
• Place the berry mixture into a buttered baking dish.

• In a separate medium mixing bowl, mix together the flour, oats, cinnamon, brown sugar, and butter together until the mixture is crumbly and evenly combined. I find it is best to do this with your hands.

• Spread the crumble evenly over the berries.

• Bake for 35-40 minutes or until the berries are soft and the juices are bubbly and the crisp topping is golden.
• Serve warm. I highly recommend serving this crisp with a scoop of vanilla ice cream or whipped cream as desired.

Recipe Modifications

• Dairy-Free Blackberry Crisp: I have made this blackberry crisp using vegan Earth Balance butter sticks in place of the butter with fabulous results. My family didn't even suspect a difference.
• Gluten-Free Blackberry Crisp: Be sure your oats are certified gluten-free and replace the all-purpose flour with a 1:1 gluten-free flour blend. The results are superb.
• Using Frozen Berries: Do not defrost the berries, simply mix the frozen berries with the cornstarch, lemon juice, and sugar and proceed with the recipe as directed.

Summer Dessert Recipes

• Grilled Peaches
• Peach Cobbler
• Watermelon Granita
• Cherry Crumb Pie
• Homemade Drumstick Ice Cream Cones

If you tried this Blackberry Crisp, I would love for you to leave a comment and review below. 

Blackberry Crisp

Buttery, crispy oat topping to the juicy, plump sweet berries, this Blackberry Crisp is easy to make and downright divine.

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6

Calories: 315kcal

Author: Kristen Chidsey

Ingredients

• ▢ butter or coconut oil for greasing pan

Berry Mixture

• ▢ 6 cups of blackberries
• ▢ 3 tablespoons granulated sugar
• ▢ 1 tablespoon fresh lemon juice about 1 fresh lemon
• ▢ 1 tablespoon cornstarch

For Crisp Topping

• ▢ ½ cup flour
• ▢ ½ cup oats rolled or quick-cooking oats
• ▢ 1 teaspoon cinnamon
• ▢ ½ cup brown sugar
• ▢ ⅓ cup butter room temperature

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

• Preheat the oven to 350 degrees F. Grease a 7x11 or 8x8 baking dish generously with butter.
• In a large mixing bowl, combine berries, sugar, lemon juice, and cornstarch together until well combined. Place the berries into the buttered baking dish.
• In a separate bowl, mix together the flour, oats, cinnamon, brown sugar, and butter together with your hands until the mixture is crumbly. Spread the crumble evenly over the berries.
• Bake for 35-40 minutes or until the berries are soft and the juices are bubbly and the crisp topping is golden. Note: If you notice the crisp is browning too quickly, lightly cover with foil and continue to bake as directed.
• Serve warm with ice cream or whipped cream as desired.

Notes

Storage: Store any leftover blackberry crisp in an airtight container in the refrigerator for 4-5 days. Reheat individual servings in the microwave in heat-safe bowls for 30 seconds to 1 minute before serving.

Doubling: Feel free to double this recipe. Bake in a 9x13 inch pan for the same amount of time. 

Blackberries: Use fresh or frozen blackberries. If using frozen berries do NOT thaw them first. The remaining instructions remain the same.

Cornstarch: If you have a corn allergy, you can use arrowroot powder in place of the cornstarch in equal amounts.

Dairy-Free Modification: Use any dairy-free butter sticks in place of the regular butter. I don’t recommend using dairy-free tub spread, but the sticks (such as Earth Balance) work great.

Gluten-Free Modification: Be sure your oats are certified gluten-free and replace the all-purpose flour with a 1:1 gluten-free flour blend.

Nutrition

Calories: 315kcal | Carbohydrates: 52g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 88mg | Potassium: 298mg | Fiber: 9g | Sugar: 31g | Vitamin A: 624IU | Vitamin C: 30mg | Calcium: 69mg | Iron: 2mg

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