Blackberry Crisp
This easy recipe for Blackberry Crisp can be made with fresh or frozen berries. It comes together quickly to deliver a dessert that is downright divine.
Servings: 6
Ingredients
- butter or coconut oil for greasing pan
Berry Mixture
- 6 cups blackberries fresh or frozen
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice ~1 medium lemon
- 2 tablespoons cornstarch
For Crisp Topping
- ½ cup all-purpose flour
- ½ cup rolled oats old fashioned or quick-cooking oats
- 1 teaspoon cinnamon
- ½ cup brown sugar
- ⅓ cup butter room temperature
Instructions
- Preheat the oven to 350℉ (175℃). Grease a 7x11 or 8x8 baking dish generously with butter.
- In a large mixing bowl, combine 6 cups blackberries3 tablespoons granulated sugar, 1 tablespoon fresh lemon juice, and 2 tablespoons cornstarch 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 ½ cup all-purpose flour, ½ cup rolled oats, 1 teaspoon cinnamon, ½ cup brown sugar, and ⅓ cup butter (softened) 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.
Video
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. Double the ingredients and use a 9x13-inch baking dish. Bake as directed, adding 5 additional minutes if needed.
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 or tapioca starch in place of cornstarch in equal amounts.
Dairy-Free Modification: Use any dairy-free butter sticks in place of regular butter. I don’t recommend using a 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
