Blackberry Crisp
Grab a spoon and dig into this Blackberry Crisp made with fresh blackberries and a buttery oat crisp topping. This easy peasy recipe is and perfect for breakfast or dessert.
Life is precious and, apparently, so is my Uber driver. So precious, in fact, that his mama put it on his birth certificate. I get that newborn babies are precious, but a grown man with a Hyundai that smells like stale Happy Meals is not. Thirty minutes in an enclosed car with Precious and I’m convinced he wears hamburger-scented cologne. And the last thing a girl wants after a turbulent flight in a torrential rainstorm is to be sitting in traffic with Ronald-Stinking-McDonald.
That’s right, I just called Precious a clown. Not to his face, of course, I wanted him to open a can of Lysol not a can of whoop ass. But even after I showed restraint with the name calling, Ronald still gave me a one-star passenger rating. I take a personal offense to that single star; it’s not my fault I puked all over the backseat of his Elantra. If he hadn’t smelled like a Quarter Pounder with moldy cheese then I wouldn’t have lost my cookies.
If you’re wondering what any of this has to do with baking, it’s the Precious backstory of why I’m simultaneously carsick and hungry. It’s also a public service announcement: after you upchuck in an Uber it’s best to replenish your stomach contents with wholesome ingredients like blackberries and oats.
It’s also best to pack up and move before your driver mails you the bill for detailing his car.
But before I flee, I’m making myself the one pick-me-up snack that never let’s me down: a fruit crisp. Through thick and thin, planes and Precious, in buttery oat crusts I trust. And since blackberries are buy one get one free this week, I’m loading my pie plate with a heaping pile and baking them until they’re bubbly hot. With a jammy fruit filling and a crunchy oat topping, this crisp will ensure I make my escape with a full stomach.
Before sharing the recipe for Blackberry Crisp, here are a few tips to help you out:
Crisp Ingredients
I recommend fresh blackberries but if you don’t have access to fresh then frozen will work in a pinch. Thaw before use then blot excess moisture with a paper towel before beginning.
Preparation Tips
You can prepare this crisp in a 9-inch pie plate or a cast iron skillet.
How to Store Blackberry Crisp
Blackberry Crisp keeps in the refrigerator up to 5 days. Cool to room temperature then cover tightly with plastic wrap before refrigerating.
Fruit crisps can be frozen up to 3 months after baking. Cover cooled crisp with plastic wrap then with aluminum foil before freezing. Thaw overnight in the refrigerator, remove plastic wrap and foil then warm in a 350 degree oven for 20 minutes or until hot.
I hope you enjoy this recipe for Blackberry Crisp. Please leave a comment and rating below once you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like blackberry desserts then you’ll love Blackberry Muffins with Oats and Honey. Made from scratch with no refined sugar, these wholesome breakfast treats are the perfect use for summer berries.Â
Blackberry Crisp
Ingredients
Blackberry Filling
- 5 cups fresh blackberries
- 1/4 cup granulated sugar
- 2 Tbsp cornstarch
- 2 tsp lemon juice freshly squeezed
Crisp Topping
- 3/4 cup old-fashioned oats
- 1/2 cup dark brown sugar packed
- 1/3 cup all-purpose flour unbleached
- 1/4 tsp sea salt fine
- 6 Tbsp unsalted butter cold and cubed
Instructions
- Preheat oven to 375 degrees. Grease a 9-inch pie plate and set aside.
- Add all blackberry filling ingredients to a large mixing bowl. Stir gently until combined and berries are coated then transfer mixture to your prepared pie plate.
- Add all crisp ingredients to a medium bowl. Cut in butter with two forks until the mixture is crumbly and the butter is pea-sized. Sprinkle over blackberry filling in an even layer.
- Place pie plate on a cookie sheet lined with aluminum foil then bake for 35 to 40 minutes or until topping is golden brown and blackberries are bubbly hot.
- Transfer pie plate to a wire rack and cool for 10 minutes to allow juices time to thicken. Serve warm with a scoop of vanilla ice cream.
- Cool leftovers to room temperature then cover and store in the refrigerator up to 5 days.
Holy moly! That is so pretty it’s almost a shame to eat it. I still would, though. Yummo!
haha, that’s why you make two at a time, Beth. One to admire and one to devour 😉
That looks so pretty! It’s almost too picturesque to eat.
awe, thanks so much, Cinny! Crisps are the best because they taste like pie but without all the crust-making hassle.
Okay that is really pretty. I’ll make sure to take a picture before eating it. Looks yum!!
how sweet of you to say! i always stock up on blackberries when they are on sale so i can make this crisp recipe.
The perfect spring dessert. This looks insane. Did you pick the berries yourself?
thanks a bunch for the crisp compliments, john! these berries came from the grocery store, the last time i picked berries myself my white shoes got stained lol.
Hhhhmmmm….I am so adding this one to my list of blackberry foods to enjoy! I must give this a try, one day. Thanks for sharing about it.
you are most welcome, edgar. i have blackberries in my refrigerator right now just waiting to be baked.
wow, this looks so delish. I cannot wait to try this! The kids will surely love it
thank you, Brianne! i hope the kids enjoy, be sure to add a big scoop of vanilla ice cream to their plates.
Delicious! I haven’t had blackberries for ages! I love the crisp with a good dollop of vanilla ice cream. Have to give your recipe a try!
Totally agree the scoop of vanilla ice cream makes a fruit crisp even better — it’s the cold and creamy with the crunchy oats and jammy fruit combination!
I am sorry you had to go through that experience with your Uber ride. But anyway, your recipe for blackberry crisp is awesome. This is the dessert I will be so happy to make for my family. I am sure they will love it and ask for a second serving!
Thanks, Eileen, I guess bad experiences make for good stories — and even better desserts 🙂
This looks so yummy, I’ve never tried this before. Looking at the pictures makes me want to try it today haha. Thank you for sharing!
Thanks so much, Fransic, this crisp is like a pie but so much easier to make because you get to skip the crust part.
Oh this would be so delicious to make! Definitely need to try
Thanks, Neely, I always stock up on berries when they’re on sale just so I can make crisps and crumbles (and cobblers and pies!!)
Oh my, not a fun uber ride. The crisp is lovely though. 🙂
Never fun when you get car sick, but crisps are fun to make so it all balances out 😉
This sounds like a delicious crisp, and the recipe isn’t too complicated. I will have to save this recipe for when we pick berries!
You’re so lucky that you get to pick fresh berries, Marysa! I only get to pick them from a shelf in the grocery store 🙂
Looks really good to have a try. I can’t wait to make it, I just want to have it right now. So yummy!
It’s so yummy with a big scoop of vanilla bean ice cream. Hope you enjoy the recipe when you get a chance to make it yourself!