This recipe for Blackberry Crisp is the ultimate dessert recipe. From the buttery, crispy oat topping to the juicy, plump sweet berries, this Blackberry Crisp is easy to make and downright divine.
Just like Peach Crisp, this Blackberry Crisp can be made using fresh or frozen fruit, making it one dessert you can enjoy year-round. Just don't forget to top it with a scoop of Vanilla No-Churn Ice Cream.
Blackberry Crisp made with sweet, plump blackberries and a buttery oat topping is sure to become your new favorite summer dessert.
Scratch that, this berry crisp is so so delicious, it deserves to be enjoyed year round!
Why You Will Love Blackberry Crisp
- Super Easy Recipe. It takes less than 10 minutes of hands-on work to prep this crisp. And while it is easy to prepare, it doesn't sacrifice anything on flavor!
- Unbeatable Flavor and Texture. This Berry Crisp is perfectly sweet, without being cloyingly sweet. It has the most delightful contrast in texture thanks to the warm blackberries and crunchy oat topping.
- Use Any Berry You Like. Don't have blackberries on hand? Swap them out for blueberries, raspberries, or strawberries. I sometimes use a combination of a variety of berries with delicious results.
- Use Fresh or Frozen Berries. This recipe can be made using either fresh berries or frozen berries. Meaning, you don't have to wait for blackberries (or any other berry) to be in season to enjoy this crisp.
- Allergy-Friendly Modifications. This blackberry crisp can easily be made dairy-free, gluten-free, and corn-free using the tested modifications I have provided in the recipe card.
Notes on Ingredients
- Blackberries: I have provided directions for using either fresh or frozen blackberries. 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: Both rolled old-fashioned oats and quick-cooking oats work to make the crisp topping. Do not use steel-cut oats.
How to Make Blackberry Crisp
Step One: Prepare the Berry Mixture. To create a juicy, sweet crisp, you want to toss the berries with lemon juice, sugar, and cornstarch. The sugar and lemon juice will help to sweeten and flavor the berries, and the cornstarch will help to thicken the berries.
Step Two: Prepare the Oat Topping. The buttery crisp topping adds an incredible texture and flavor to this blackberry crisp. To prepare this simple oat topping, simply 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, as that helps to evenly distribute the butter throughout the ingredients, creating a deliciously balanced crumble.
Step Three: Top the Berries with the Oat Crumble. Using your hands, sprinkle the crumble evenly over the berries.
Step Four: Bake the Berry Crisp. Bake until the berries are soft and the juices are bubbly and the crisp topping is golden.
- 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
If you tried this Blackberry Crisp, I would love for you to leave a comment and review below.
- butter or coconut oil for greasing pan
- 6 cups blackberries fresh or frozen
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice about 1 fresh lemon
- 2 tablespoons 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
- Preheat the oven to 350℉. 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 and the cornstarch and sugar evenly coat the berries. 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.