Name: Blackberry Crisp
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 cup rolled oats; 1 cup brown sugar; ¾ cup all-purpose flour, divided; ½ cup butter, softened; 4 cups fresh blackberries

Simple quick recipe of berries of your choice, with a brown sugar oats crumble crust that is my husband's absolute favorite treat in the summer. Serve with favorite topping of ice cream or Cool Whip&reg;.

Blackberry Crisp

oats

brown sugar

all-purpose flour, divided

butter, softened

blackberries

Preheat oven to 350 degrees F (175 degrees C).


Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.


Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.


Bake in the preheated oven until golden brown, 35 to 40 minutes.


i was so good i made it three times!!!!!!

Used more berries and with 1 tsp cinnamon - tossed 1/4 cup cane sugar, 1 tsp cinnamon and flour with the berries.  Then used less brown sugar in the topping.  Delish!

Easy to make but tasted just ok. Nothing special. I added some cardamom to the crumble topping, but couldn't taste it. Next time I have a lot of blackberries to use up, I'd try cinnamon and pecans or slivered almonds in the topping.

Did anyone else notice that the recipe calls for berries to be tossed in 1/4 cup of flour? I have never made any crisp before, so I followed this recipe to the T...I reread it over and over thinking this doesnt sound right. The 1/4 cup flour must be a mistake. It left an unmixed flour coating on the bottom.  Change the 1/4 cup flour to sugar and make add something like a few tsps of water and it would be better.

Great recipe! Easy to prepare exactly as written. I used fresh blackberries and had to have it with whipped cream. My husband had only one criticism, I hadn't sweetened the blackberries! Lol

We live in Oregon and harvested 20 pounds of blackberries last fall. I have been making this recipe at least once a week since then and it is absurdly good. My tweaks are adding a cup of finely chopped walnuts and some cinnamon to the topping, but it's also phenomenal as is. We also prefer brown sugar for the sugar in the topping. I'll make this recipe for the rest of my life.

While this is super yummy, it is also too sugary for me.  It's probably because I only had 2 cups of blackberries/blueberries, but followed the recipe anyway.  I'm going to  try using the correct 4 cups of fruit next time because I plan on making this again - It's delicious even with the sugar overload!

I used frozen blackberries &amp; increased the bake time &amp; it was great!

It was a good recipe and was tasty but shouldn't have been less flour. Felt a bit like paste.

Very simple recipe and quite delicious.   I put mine under the broiler for a couple of minutes at the end of the baking time and this gave the crisp a beautiful coloring on top.

Incredible. I couldn't stop eating it. Add sugar or Slenda to berries before baking, about 1/2 cup. Then double topping. I really tasty dessert with whipped cream or vanilla ice cream.

Super easy and everybody loves it. With a scoop of  vanilla ice cream it’s impossible for anyone to resist.

OMG!!!  So easy and soooo good!  followed recipe using blackberries pick from our backyard.....I acutually put in closer to 6 cups of berries so none would go to waste  A little cool whip on top made it that much more enjoyable

absolute go-to for the summer. 2 things: add a teaspoon of cinnamon &amp; note that the 3/4 C of flour is divided--1/4 C to coat the berries &amp; the rest (1/2 C) goes to the topping.Kudos to KARI!!

Excellent. I saw the comment about it being too sweet so I reduced the brown sugar by about 25%. Turned out plenty sweet, just right.

I only had  3/4 cup of Brown Sugar so I used 1/4 cup of white sugar and it was amazing! I always love Allrecipes recipes! They always turn out and they always taste fantastic!

Easy and delicious. I made a few modifications. I took 1/4 of the brown sugar and mixed it in with the berries and flour. I also added about a tsp, tsp and a half of cinnamon to the topping. Very easy, berries were sweet enough and both my husband and I loved it.

I chose this recipe because it looked to be the easiest, and healthiest with some mods below. I only used 1/8 of a cup of gluten free flour and sprinkled about 4 teaspoons of sugar in with 5 cups of blackberries, 1/2 cup raspberries, 3/4 cup pear. I stored this a bit until the flour became wet and was no longer white.  Held together very well as seen in the pic.  
Then I only used 1/2 cup brown sugar in the topping. Turned out plenty sweet enough for me.  The pear really helped balance the tartness of the blackberries.  Love the crunchy oatmeal topping

Nice recipe and I like that it can be used with various types of berries. Delicious. Thank you. :)

Fantastic recipe. I added a little cinnamon but otherwise followed the recipe. Will make again.

Great recipe. My 12 year old made this on her own and it came at perfect. Big hit with the kids.

So easy and tasty.  I used blackberries picked from down the road. I used 6-1/2 cups berries and needed to cut in more butter into the topping because the 1/2 cup seemed to just adhere to the oats and the sugar/flour was like sand. I used maybe 1/4 cup more to get the entire mixture crumbly.  Added a bit of cinnamon and broiled right before serving to really crisp up the top. Served with scoop of vanilla ice cream. SO GOOD!! Will definitely make again.

Easy recipe sounded delicious. EPIC FAIL!!! Following the recipe exactly, when the crisp came out of the oven, looking through the bottom of the Pyrex baking dish revealed fully intact berries still coated in flour. Yuck! I added 1/2 cup of water and rebaked. It’s salvageable, not great. Next time I’d mix the berries in a bowl with the flour, 1/4 cup of water and a teaspoon or two of sugar before putting them in the baking dish.

After picking the berries, I made this with one variation using Chef John's idea to add 1/4 c. sugar to the berries with the flour. Then added the crisp and it turned out awesome topped with ice cream . In fact, my husband went back for a second serving.

This came out fabulous! The other one I made  (also from this site, ? Grandpa John’s ) was much too sweet and too much juice. This one coats the blackberries in flour instead of sugar . Less juice and much more flavor!

I added the zest and juice of half of a lemon.  Otherwise I made it as is.   It was wonderful.   So simple, but as big hit

Added a bit of cinnamon and softened the hard butter in the microwave 20 seconds making it quicker and easier to blend the topping vs using a pastry cutter. Instead of putting all the topping just on the top, I blended it together with the berries creating a tasty hot mess. It was a yummy use of our local berries picked. I like the idea of tossing the 1/4 cup flour with the berries to help soak up some of the juiciness. Also added some extra oats as my berries were a bit overly ripe.  Draped it lightly with aluminum foil over the top midway during baking so it wouldnt brown up too much. I would make this again.

Blackberry Crisp

Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 4.5

Cost: $4.12 /serving

Author : Kari

Ingredients

Instructions

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