blackberry crisp

This blackberry crisp (aka blackberry crumble) has a crunchy oat topping and sweet berry filling. It's the best way to end a summer meal!

Classic Blackberry Crisp

blackberries, fresh or frozen:

sugar (or coconut sugar)

cornstarch (or arrowroot powder)

orange zest* (or 1/2 teaspoon lemon zest)

vanilla extract

old fashioned oats

all purpose flour or almond flour

cinnamon

pecans (or walnuts)

salt

salted butter (or coconut oil

Preheat the oven to 350 degrees Fahrenheit.

Make the filling

Or if using frozen, run the berries under warm water for about 1 minute in a strainer (they will still be frozen on the inside but starting to thaw). Then mix with the filling ingredients in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.

Make the topping

In a medium bowl, mix together the oats, flour, sugar, cinnamon, nuts and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.

Bake

Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly (this will vary based on your oven and berries: it may be shorter or longer so keep an eye on it). Cool for 30 minutes to 1 hour, then serve warm. If desired, top with whipped cream and mint leaves. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. This crumble also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

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c. mixed berries (raspberries, blueberries, blackberries)

lemon

c. old-fashioned rolled oats

tbsp. all-purpose flour

pecans

butter,

kosher salt

Vanilla ice cream,

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This easy blackberry crisp recipe is a delicious ending to a summer meal. It has a jammy fruit filling and a toasty oat and brown sugar topping. Serve with a scoop of vanilla ice cream.

Blackberry Crisp

blackberries (24 ounces)

cane sugar

cornstarch

lemon juice

lemon zest

Vanilla ice cream (for serving)

¾ cup whole rolled oats

almond flour

brown sugar

walnuts

Heaping ¼ teaspoon sea salt

coconut oil

Preheat the oven to 400°F and grease an 8x8-inch or similar baking dish.

In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice and zest, and vanilla and toss to coat.

Make the topping: In a medium bowl, combine the oats, almond flour, brown sugar, walnuts, cinnamon, and salt. Using your hands, work in the firm coconut oil until the mixture is crumbly.

Scoop the blackberry filling into the prepared baking dish. Evenly sprinkle on the topping and bake for 25 to 35 minutes, or until the fruit is bubbling and the topping is golden brown.

Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.

Top 3 blackberry crisp recipes from across the web

The most viewed blackberry crisp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Classic Blackberry Crisp

Berry Crisp Foil Packs

Blackberry Crisp

Top 3 blackberry crisp recipes from across the web

The most viewed blackberry crisp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Blackberry Crisp

Berry Crisp Foil Packs

Blackberry Crisp

The most viewed blackberry crisp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine