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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Thena Franssen
This looks amazing! I can’t wait to make these with the fresh blackberries that I pick this summer!
Heatherkleinwolf
Blackberries sound wonderful with Cinnamon. Crisps are the best, just like a pie but none of the hard work from making dough.
Marysa
Great way to use up blackberries! We like to go berry picking in the summer, but honestly the berries go bad so fast. It is nice to have some recipes on hand.
Elise Ho
My father absolutely loves blackberries and is visiting me currently.I would love to make this for him. Looks delicious.
Melanie williams
Now stop this, it looks way to good and I could just eat a bowl of this blackberry crisp, it looks very yummy x
Ntensibe Edgar
Wup! Wup…it’s even more crisp from here! I love this. I must try it out with the blackberry.
Cristina S Petrini
My mom and I are crazy about berries, I have to try it!
Gunel Ibadova
I love blackberries since childhood and mainly prefer fresh ones mixed with sugar. And the cakes and crisps with it are so delicious so that it gives both sour and sweet taste. I’ll try this one as well 🙂
Danni Torr
I love berries in general, and blackberries in particular. The fall season is the perfect time for incorporating them into salads, desserts and homemade sauces. This recipe looks delicious!
Caroline
Aren’t you lucky to have wild blackberries growing on our land? I will buy some berries and try the strawberry source recipe.
Talya Stone
This looks super yummy! I’m definitely going to come back to this post next blackberry foraging season when I’m wondering what to do with all those blackberries!
Heather
This blackberry crisp looks absolutely delicious! I can’t wait to make it for my family.
Gavin Sutherland
Another winning recipe – easy to follow, simple to make and best of all delicious to eat 😉
Anjali
This was the perfect recipe to make to celebrate the end of summer!! Made it for my family and served it after dinner last night and it was a hit!
Keri Bevan
I love ths blackberry crisp recipe! My kids loved it!
Cathleen
I don’t discriminate when it comes to a fruit crisp recipe, so this one will be happening often at my house! Thank you so much for the recipe, bookmarked to make this weekend 🙂