Make this Blackberry Crisp for your next holiday or party! A buttery oat topping with a jammy blackberry filling, topped off with a scoop of vanilla ice cream!
We love all kinds of dessert crisps, including our Apple Crisp recipe with just a splash of apple bourbon to bring the apple filling together. This crisp can be made with just about any berry filling, so use it as your crisp recipe base!
Blackberry Crisp Dessert Recipe
Are you the kind to pick off all the crumb topping on a crisp? I’m about halfway there too, although I do love the jammy, sweet berry filling in this Blackberry Crisp dessert!
This crisp recipe is so easy to make, too. All you need to do is mix up the blackberry filling, pour it into a baking dish and add the crumb topping. Doesn’t get much easier than that, my friends!
Enjoy this blackberry crisp slightly warm with a scoop of vanilla ice cream on top. The ice cream will melt into the warm berry crisp and make just about the best dessert you’ll ever taste.
Ingredients To Make A Blackberry Crisp
Again, this recipe can be used to make just about any fruit crisp dessert. Try it with blueberries, raspberries, strawberries, even fruits like peaches and pears!
- Blackberries: You will need about 8 cups of blackberries to make this crisp recipe, so we usually head to a club store or our local Trader Joe’s to get the best price. Picking fresh blackberries for this crisp is also a fantastic idea.
- Granulated Sugar: AKA white sugar, to make this berry dessert sweet!
- Brown Sugar: Brown sugar has molasses added to it, which makes it have a deeper, more caramel tasting flavor. Again, added for sweetness.
- Flour: Flour is used to help thicken the sauce that the berries make during the cooking process.
- Oats: Regular or quick oats will both work. Quick oats will cook down more and not have as chewy of a consistency as regular oats will.
- Butter: Butter is used for greasing the baking dish and also for the crumb topping. The butter will blend the oats, brown sugar and flour together to make that signature crumb topping we all crave.
How Do You Make A Berry Crisp Recipe?
This Blackberry Crisp couldn’t be easier to make. Even if you’re not a dessert maker or a baker, which we are not, this berry dessert is going to be a breeze to get together!
Make the blackberry filling: Add 8 cups of fresh blackberries to a large bowl. Add white sugar, brown sugar, flour and salt to the bowl and toss together lightly. Using clean hands is a good way to so this, so that you don’t break up or smash the blackberries.
Make the crumb topping: Add butter, brown sugar, oats, flour and salt to a separate bowl. Using a pastry blender or your hands, blend the ingredients until the topping looks like a crumble as shown below.
I actually prefer using my hands to make the topping because you can really use your fingers to break apart the cold butter and mix it in with the oats, flour and sugar.
Assemble the crisp: Butter a 2 quart casserole dish and then pour in the blackberry filling. Gently even out the berries and then top with the oat crumble topping. You don’t have to cover all of the berry filling, the corners and edges can be exposed like you see here.
Bake the crisp: Bake the blackberry crisp at 400 degrees for just about 20 minutes. The topping will get brown and toasty and the berry filling will be bubbly and warm.
Remove from the oven and let cool at least 15 minutes before serving so that the sauce from the blackberries thickens up slightly.
Do You Have To Refrigerate A Berry Crisp?
As long as you cover up the leftovers with plastic wrap or foil, you can leave a crisp sitting at room temperature for up to three days. That’s if it lasts that long, which I’m betting it won’t
Any longer than two or three days, just cover the crisp and store it in the refrigerator.
Can I Use Frozen Berries To Make This Crisp?
For this Blackberry Crisp recipe, we do prefer using fresh blackberries. Frozen berries can be used in a crisp, but the instructions and recipe will be a little different. Frozen berries need to thaw first before baking, resulting in more liquid.
Therefore the flour or thickener (like cornstarch) would need to be increased to make the crisp more syrupy instead of watery.
Looking For More Dessert Recipes?
- Grandma’s Nut Cup Cookies
- Cinnamon Roll Pie
- No Bake Blueberry Cheesecake Dip
- Easy Bourbon Bacon Brittle
- Rum Glazed Banana Bread
Blackberry Crisp is the perfect summer dessert! Buttery, crumbly oat topping covers a sweet berry filling. Serve the crisp slightly warm with a scoop of ice cream!
For The Blackberry Filling:
- 8 cups blackberries
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 teaspoon kosher salt
- 1/4 cup flour
For The Crumble Topping:
- 1 1/2 cups oats
- 3/4 cup flour
- 1/2 cup brown sugar, packed
- 1/4 teaspoon kosher salt
- 8 tablespoons butter, cold and cut into small cubes
- Preheat the oven to 400 degrees.
- Butter a 8″ x 10″ baking dish, or any shape 2 quart capacity baking dish and set aside.
- Add the blackberries, granulated sugar, brown sugar, salt and flour to a large bowl. Toss the ingredients together as gently as possible so as not to smash the berries.
- Add the oats, flour, brown sugar, salt and butter to another bowl. Using a pastry blender, forks or clean hands, blend the topping together until all the ingredients are combined and the butter is worked into the oats, flour and sugar. See the post for pictures as a reference.
- Pour the blackberry filling into the buttered dish, spreading into an even layer. Top with the oat topping and place in the oven for 20 minutes, or until the topping is brown and the filling is bubbling.
- Remove the crisp from the oven and let cool at least 15 minutes. The filling will be syrupy, but will thicken as it cools.
- Serve the blackberry crisp in bowls with vanilla ice cream on top.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: mantitlement, blackberry crisp, easy recipes, berry crisp, berry desserts