This Easy Blackberry Crisp is the perfect summer dessert recipe!
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Summer is in the air, and that means all the berry recipes are in full swing! While I will typically reach for strawberries, raspberries, and blueberries, I absolutely love blackberries!
There is nothing quite like fresh-from-the-farm blackberries. 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 man 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 at the moment. While they aren’t quite the same, they still bake up beautifully in desserts like this Easy Blackberry Crisp.
I mix a little sugar and hint of cinnamon into the blackberry filling, and top it with a crunchy brown sugar oat topping. This recipe comes together so quickly! The hardest part is cutting in the butter (always!) and then waiting for it to get done baking!
My family enjoys it with a big scoop of vanilla ice cream, but it’s delicious all on it’s own as well!
Easy Blackberry Crisp
Preheat your oven to 350°F.
Wash the blackberries and pat dry.
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 pieces of butter. Using a fork or pastry cutter, mash and blend until the mixture resembles coarse crumbles.
Sprinkle the crumbles evenly on top of the blackberry mixture.
Bake for 30-40 minutes, or until the crisp is golden brown.
Serve warm, or chilled. We like to serve this crisp with vanilla ice cream – yum!
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- 4 Cups blackberries
- 1/4 Cup all purpose flour * use gluten free if necessary
- 1/4 Cup sugar
- 1/4 teaspoon cinnamon
- 1 Cup oats
- 1/3 Cup all purpose flour * use gluten free if necessary
- 1/2 Cup packed brown sugar
- 1/4 Cup unsalted butter * cut into pieces
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.