This scrumptious Blackberry Crisp is made with a fresh blackberry, cinnamon, and brown sugar base and topped with oats, brown sugar, butter, and flour. It is one of my Hubby’s favorite desserts and a hot commodity at our house.
What’s In This Post
The Easiest Blackberry Crisp Ever
Indulge in the sweet and tangy flavors of blackberries with this easy-to-make blackberry crisp recipe. Perfect for any occasion, this dessert will satisfy your cravings and impress your guests. For an over-the-top treat, serve it with a big scoop of vanilla ice cream or whipped cream.
We are so fortunate to have wild blackberries growing on our land. They are more flavorful yet not quite as sweet as their domestic cousins. Late June and July are blackberry picking times around here, and my husband is the best blackberry picker on this side of the Mississippi.
What You’ll Need
- Blackberries: I like to use fresh blackberries, if using frozen, don’t thaw them.
- Sugar: I like to use brown sugar, but you can use granulated sugar
- All-purpose flour
- Ground cinnamon: really compliments the blackberries
- Salt: just a tad
- Butter: unsalted, if using salted, omit the added salt
How to make Blackberry Crisp
Mix the blackberries, brown sugar, flour, and cinnamon in a mixing bowl. Then, spoon into a casserole dish. Combine the rolled oats, brown sugar, flour, and salt in a medium bowl.
Using a pastry cutter, cut in the butter until crumbly. Now spoon on top of the blackberries and bake until the top is browned and the mixture is hot and bubbly. Let cool for about 15 minutes before serving.
Recipe Tips
- Take this recipe to the next level with vanilla ice cream or fresh whipped cream.
- For an added treat, add 2/3 cup of chopped walnuts, pecans, or almonds to the crumble topping.
- Bake until the crust is light golden brown and the filling and juices are bubbling on the edges.
- Use a pastry knife to cut in the butter. To make it easier, cut the chilled butter into tablespoons or small cubes first.
- Let the crisp fully cool before covering it with plastic wrap.
Storage and Reheat
Store on the counter covered for up to 2 days or cover and refrigerate for up to five days. Reheat individual servings in the microwave or cover the whole blackberry crisp with aluminum foil and place in a 350-degree oven for about 15 minutes or until warm.
To freeze, cover with 2 layers of plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight. Remove from the fridge about 40 minutes before baking to bring the casserole to room temperature and prevent the casserole dish from cracking.
Easy Blackberry Crisp
Ingredients
Blackberry Filling
- 8-10 cups blackberries
- 2/3 cup brown sugar
- ¼ cup flour
- 2 teaspoons ground cinnamon
Oat Topping
- 1 1/2 cup old fashioned oats
- 2/3 cup brown sugar
- ⅔ cup all-purpose flour
- ¼ teaspoon salt
- 10 tablespoons cold unsalted butter
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, gently mix blackberries, 2/3 cup brown sugar, 1/4 cup flour, and cinnamon. Spoon into an 8 or 9-inch square baking dish sprayed with nonstick baking spray.
- In a large bowl, combine rolled oats, 2/3 cup brown sugar and 2/3 cup flour, and salt. Using a pastry blender, cut in the butter until the mixture is crumbly. Sprinkle topping over berries.
- Bake for 40-45 minutes or until the topping is light golden brown and the fruit mixture bubbles on the edges.
Notes
- Take this recipe to the next level with vanilla ice cream or fresh whipped cream.
- For an added treat, add 2/3 cup of chopped walnuts, pecans, or almonds to the crumble topping.
- Bake until the crust is light golden brown and the filling and juices are bubbling on the edges.
- Use a pastry knife to cut in the butter. To make it easier, cut the chilled butter into tablespoons or small cubes first.
- Let the crisp fully cool before covering it with plastic wrap.
Nutrition
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Zadie
Great blackberry crisp. Everyone at my dinner party really enjoyed it. Thanks for the recipe, Beth!
Moni
Your recipe for blackberry crisp is simply mouthwatering! I love how you provided clear instructions and included helpful tips for achieving the perfect balance of sweetness and tartness. The end result was absolutely delicious. Can’t wait to make it again!
Alita Pacio
Yay! Berry season is here. It’s my favorite treat in the summer! I love that I can use any berries I like, and serve with whipped topping or vanilla ice cream.
Sonia
Wow, that sounds absolutely delicious! I can almost taste the combination of fresh blackberries, cinnamon, and brown sugar. I can see why it’s one of your husband’s favourite desserts. And serving it with vanilla ice cream or whipped cream is the perfect way to make it even more indulgent. It’s great that you have wild blackberries growing on your land and that your husband is such a skilled picker. Enjoy your scrumptious Blackberry Crisp!
Beth Pierce
Thanks, Sonia! You should try the blackberry crisp. It is amazing and guarantee that you will not regret it.
Joy
My go to crisp for summer is apple. However, with this recipe you might have tempted me to the blackberry side.
Dana
My go-to is apple crisp! But I must try this blackberry crisp! It looks amazing and is so easy!
Pamela
I made this recipe tonight and it is delicious, it not too sweet. Mine was a little runny so I will add a little bit more flour next time. I have to say it is not helpful to have so many comments with 5 stars from people who have never made this recipe though.