With sweet and tangy blackberries, and a crunchy topping, this easy Blackberry Crisp recipe is the definition of summer! Enjoy it as is or with a big scoop of ice cream for a delicious ending to a beautiful summer day.
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Growing up, I really only ever ate strawberries. I don’t know when fresh blueberries and raspberries came into my life, but I most definitely remember the moment I fell in love with blackberries.
There is nothing quite like fresh-from-the-farm blackberries, and my first taste of this dark, juicy little berry was just that – fresh and homegrown. When I lived in Utah, there was a farmer’s market right around the corner from my office. I would stop every single Friday to see if the old farmer with the blackberries was there. If he was, I would buy as many cartons as I could! Often, he was sold out before I even got there.
My son and I would eat them all on the drive home. They never made it into a single recipe.
Sadly, those days have long passed. I haven’t been fortunate enough to come across blackberries anywhere other than the grocery store when I live now. While they aren’t quite the same, they still bake up beautifully in desserts like this Easy Blackberry Crisp and another favorite of mine, Mixed Berry Puff Pastry Tart.
Why This Recipe Works
This recipe comes together so quickly. The hardest part is cutting in the butter and then waiting for it to get done baking.
Fresh blackberries are mixed with a little sugar and hint of cinnamon, then topped with a crunchy brown sugar oat topping for an amazing sweet and spicy dessert.
You can enjoy this crisp with a big scoop of vanilla ice cream, but it’s just as delicious all on it’s own too.
How to Make Blackberry Crisp
Prep!
Preheat your oven to 350°F.
Wash the blackberries and pat dry.
Create!
Combine the blackberries, flour, sugar, and cinnamon in a medium size casserole dish. Toss to coat. Some excess will fall to the bottom, it’s okay.
In a small bowl, combine the oats, 1/3 cup flour, brown sugar, and the pieces of butter. Using a fork or pastry cutter, mash and blend until the mixture resembles coarse crumbles.
Sprinkle the crumbs evenly on top of the blackberry mixture.
Bake for 30-40 minutes, or until the crisp is golden brown.
Present!
Serve warm, or chilled. Or, try it with a big scoop of vanilla ice cream.
Tips and Techniques
- It is strongly recommended to use fresh blackberries for the best results.
- You can easily make this recipe gluten free by using gluten free flour and oats.
- Store leftover blackberry crisp tightly wrapped in the refrigerator. Use within 2-3 days.
FAQ’s
Can You Use Frozen Blackberries in Blackberry Crisp?
The simple answer is yes, but fresh typically gives much better results.
How Do You Make A Fruit Crisp Gluten Free?
In most recipes for fruit crisp, you can simply substitute gluten free all purpose flour and ensure that the oats are gluten free as well.
Can You Use White Sugar In Place of Brown Sugar In Fruit Crisp?
Yes, but you can also add a little molasses or maple syrup to it to add more flavor.
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Easy Blackberry Crisp
Ingredients
Blackberry Filling
- 4 cups fresh blackberries
- 1/4 cup all purpose flour * use gluten free if necessary
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
Crisp Topping
- 1 cup rolled oats
- 1/3 cup all purpose flour * use gluten free if necessary
- 1/2 cup brown sugar * packed
- 1/4 cup unsalted butter * cut into pieces
Instructions
- Preheat your oven to 350°F.
- Combine the blackberries, 1/4 cup flour, sugar, and cinnamon in a medium size casserole dish. Toss to coat.
- In a small bowl, combine the oats, 1/3 cup flour, brown sugar, and butter pieces.
- Using a fork or pastry cutter, blend until the mixture resembles coarse crumbles.
- Sprinkle the oat crumbles evenly on top of the blackberry mixture.
- Bake for 30-40 minutes, until the crisp is golden brown.
- Serve with ice cream, if desired.
Notes
Tips and Techniques for the Best Blackberry Crisp
- It is strongly recommended to use fresh blackberries for the best results.
- You can easily make this recipe gluten free by using gluten free flour and oats.
- Store leftover blackberry crisp tightly wrapped in the refrigerator. Use within 2-3 days.
Nutrition
This recipe was originally published on June 14, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in August 2019.
