Blackberry Crisp

4.84 from 12 votes

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.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings:

Author: Kristen Chidsey

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 old-fashioned rolled oats
1 teaspoon cinnamon
½ cup brown sugar
⅓ cup butter cold and cubed

US Customary - Metric

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 old-fashioned 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.
Let the crisp cool for 10-20 minutes to continue to thicken. Then serve semi-warm with a scoop of ice cream or whipped cream as desired.

Video

Notes

Doubling: Double the ingredients and use a 9x13-inch baking dish. Bake as directed, adding 5 additional minutes if needed.

Oats: Old-fashioned rolled oats stand up better to baking, but quick oats can be used if that is all you have on hand. The topping will be slightly less chewy.

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.

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.

Nutrition