Go Back
–+ servings
Blackberry Crisp Recipe

Blackberry Crisp

This Blackberry Crisp is a cozy, fruit-forward dessert with sweet-tart blackberries and a golden, buttery oat streusel topping. It’s flexible, works with fresh or frozen berries, and is simple enough for a weeknight yet special enough for guests.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 cups fresh blackberries about 2–2½ pounds; frozen is fine, do not thaw
  • 1/2 cup granulated sugar use 1/3 cup if berries are very sweet
  • 2 tablespoons light brown sugar lightly packed
  • 3 tablespoons cornstarch or 4 tablespoons all-purpose flour as a substitute
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon lemon zest optional
  • 1 teaspoon vanilla extract pure
  • fine sea salt pinch, for filling
  • 1 cup old-fashioned rolled oats not quick oats
  • 3/4 cup all-purpose flour or a 1:1 gluten-free blend
  • 1/2 cup light brown sugar lightly packed, for topping
  • 1/4 cup granulated sugar for topping
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt for topping
  • 1/2 cup unsalted butter 1 stick; cold, cut into small cubes
  • 1/2 teaspoon vanilla extract for topping
  • vanilla ice cream, whipped cream, or vanilla Greek yogurt for serving, optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly butter or spray a 9-inch square baking dish or similar 2-quart casserole dish. Glass or ceramic works well.
  • In a large bowl, combine the blackberries, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, vanilla, and a pinch of fine sea salt. Gently toss until the berries are evenly coated without mashing them.
  • Pour the blackberry mixture into the prepared baking dish and spread into an even layer. Scrape any sugary juices from the bowl over the berries.
  • In a medium bowl, stir together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt until evenly mixed and free of large sugar clumps.
  • Add the cold cubed butter and vanilla extract to the oat mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-size bits of butter. It should clump slightly when squeezed.
  • Sprinkle the oat topping evenly over the blackberry filling, covering most of the fruit but leaving a few small gaps for juices to bubble through.
  • Place the dish on a rimmed baking sheet to catch any drips. Bake for 35–45 minutes, until the topping is deeply golden brown and the blackberry juices are bubbling thickly around the edges. If using frozen berries, baking may take 45–50 minutes.
  • Remove from the oven and let the crisp rest for 15–20 minutes so the filling can thicken. Serve warm with vanilla ice cream, whipped cream, or yogurt if desired.

Notes

For frozen blackberries, use them straight from the freezer and add 1 extra tablespoon of cornstarch to the filling. For a chunkier, streusel-style topping, gently squeeze some of the topping together in your hands as you sprinkle it over the fruit. A shallower 9×9-inch pan gives more surface area for crisp topping. Leftovers keep covered in the fridge for 3–4 days; reheat single portions in the microwave or warm the whole pan at 325°F, covered with foil, then uncover to re-crisp.
Keyword Blackberry Crisp, Blackberry Dessert, easy dessert, Fruit Crisp, Oat Crisp, Summer dessert
Love this recipe?Follow us at @thenandnowspace for more