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.
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.
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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 cornstarch in equal amounts. OR You can use ¼ cup of all-purpose flour. 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.