With sweet and tangy blackberries and a crunchy topping, this easy Blackberry Crisp recipe is everything a summer dessert should be. Enjoy it as is or with a big scoop of vanilla ice cream for a delicious ending to a beautiful summer day.
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Growing up, I didn’t try too many berries, except for 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 and lemon cucumbers 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 homegrown blackberries where I live now, so we buy organic from the grocery store for the best alternative. While they aren’t quite the same, they still bake up beautifully in desserts like in this Blackberry Crisp recipe.
Another favorite blackberry recipe of mine are these Blackberry Scones.With both of these recipe, you can easily swap out the blackberries for any other berry you prefer.
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 lightly spiced dessert.
You can enjoy this crisp with a big scoop of vanilla ice cream, but it’s just as delicious all on its own. This is also one of those dessert recipes you can get away with eating for breakfast too!
How to Make Blackberry Crisp
Ingredients
Blackberry Filling
- 4 cups fresh blackberries: fresh blackberries are recommended for the best results, but frozen blackberries can be used if needed.
- 1/4 cup all purpose flour: you can use gluten free all purpose flour, if needed.
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
Crisp Topping
- 1 cup rolled oats: be sure that your oats are labeled as gluten free, if needed.
- 1/3 cup all purpose flour: you can use gluten free all purpose flour, if needed.
- 1/2 cup brown sugar (packed)
- 1/4 cup unsalted butter (cut into small pieces)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 350°F.
Wash the blackberries and gently pat dry.
Create!
Combine the blackberries, flour, sugar, and cinnamon in a medium size casserole dish. Toss gently 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 blackberries typically give 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.
More Dessert Recipes
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Easy Blackberry Crisp
Ingredients
Blackberry Filling
- 4 cups fresh blackberries
- 1/4 cup all purpose flour (use gluten free all purpose flour, if needed)
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
Crisp Topping
- 1 cup rolled oats
- 1/3 cup all purpose flour (use gluten free all purpose flour, if needed)
- 1/2 cup brown sugar (packed)
- 1/4 cup unsalted butter (cut into small pieces)
Instructions
- Preheat oven to 350°F.
- Combine the blackberries, 1/4 cup flour, sugar, and cinnamon in a medium size casserole dish. Toss gently to coat.4 cups fresh blackberries, 1/4 cup all purpose flour, 1/4 cup granulated sugar, 1/4 teaspoon cinnamon
- In a small bowl, combine the oats, 1/3 cup flour, brown sugar, and butter pieces.1 cup rolled oats, 1/3 cup all purpose flour, 1/2 cup brown sugar, 1/4 cup unsalted butter
- 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 or until the crisp is golden brown.
- Serve with ice cream, if desired.
Notes
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. Consume within 2-3 days.
Nutrition
This recipe was originally published on June 14, 2018. It was updated with more new images, step-by-step instructions, tips, techniques, and FAQ’s in May 2023.
Jan says
I live in Central Texas and we have wild dewberries growing on our land. Unfortunately I lost my Dewberry crisp recipe in a house fire this past summer. Thank you so much for this recipe. It is the exact recipe I used for years making my Dewberry crisp. I love to serve mine warm with a scoop of vanilla ice cream😋
Amy Liu Dong says
This recipe is so unique and definitely looks so yummy. The crisp texture added some enticing and tempting effect!
Carrie says
I’m gluten and dairy intolerant. I used Almond flour as a sub, gluten free oats, and dairy free (avacado oil) butter. It was amazing!!
Farrukh Aziz says
I love crisps made from berries, and this one has to be my favorite! The filling was delicious and the crisp topping was amazing!
Ramona says
Omg, this blackberry crip recipe looks super delicious and I would definitely like to make this as a healthy snack or for breakfast! I love blackberries so this is the best chance to work with the ones I have at home. Thank you for sharing this recipe!
Brianna says
Fresh, easy and so so good. This is my kind of dessert!
Marisa F. Stewart says
My daughter went to the Farmer’s Market and she picked us up some blackberries. They were so nice and plump I wanted to do something special with them. Well, I came across your recipe and I thought it must be fate. I made the super easy recipe and invited my daughter and family over for dessert. We really enjoyed the crisp — so good. I hate that blackberry season is too short. Thank you for a great recipe.
kushigalu says
This crisp looks so beautiful and delicious. One of my favourite summer dessert. Thanks for sharing
Mikayla says
We are berry lovers in this house and this not only tastes delicious but smells devine while cooking!
Erin says
I so wish we had wild blackberries here! 4 cups would cost a fortune where I live. 😆 This recipe looks so worth it, though! So delicious looking.
Linda says
This blackberry crisp is so delicious! Especially that crisp top with ice cream
Megan Ellam says
This is sooooo good! So easy and tasty and a real crowd pleaser!
adriana says
I had a bunch of blackberries at home and made your recipe. I have to say it came out amazing. Now I need to make more!
Kayla DiMaggio says
This blackberry crisp was such a perfect Summer dessert! I loved every single bite! It went perfect with vanilla ice cream!
Carol says
Thank you for your help with the recipe and added notes for gluten free. I then needed to change up the sugar and brown sugar, using swerve instead. The best part … I used keto glazed pecans with cinnamon , crushed.
My husband is a diabetic, thus changing up the sugar and oatmeal!
Have a pleasant day!
Lauren Vavala says
Hi Carol – so happy to hear you could modify this recipe to suite your needs. Great ideas!!
– Lauren
Jenifer Beck says
This looks really easy and yummy! I’m going to try this when our blackberries start to grow!
Susan says
Fruit crisps are one of my favorite desserts. I often make apple crisps but this blackberry crisp sounds delicious.
Diane says
My husband can’t have seeds so I made it seedless.
Just cooked (warmed) blackberries to release juices, put through a food mill then a cheese clothe. I simply added 1/4 cup tapioca for a thickener. It’s a bit more work but my hubby’s worth it. Loved it!
Lauren says
I’m so glad to hear that you could make this recipe work out! Happy that you loved it!!!
Marie says
I love fruit crisps! And blackberries would be amazing in one. Can’t wait to try this!
Lisa | Garlic & Zest says
Fruit crisps are one of my favorite summertime desserts — especially with all the berries that are in the markets now. I’ve never tried it with blackberries though — so this sounds delightful.
Lauren says
Thanks Lisa! I love blackberries, but it took me a long time before ever trying them in a crisp – so good!
Sherri says
Those blackberries are GORGEOUS! Love the idea of a summer crisp and the gluten-free option! 🙂
Lauren says
Thank you!!
Jemma says
What a yummy looking crisp. I would love this fro breakfast.
Lauren says
Yes!! That would be a really yummy way to start the day!
Annemarie says
Blackberries are on sale now, so this is perfect! I love the simplicity of this recipe.
Lauren says
Haha! Time to stock up!
camila says
wowww those blackberries look humungous!! I wish I could try some of this delicious crisp with all the ice cream in the world!!
Lauren says
That’s a lot of ice cream 😉