Blackberry Crisp

Fruit crisps are some of my favorite desserts, and it doesn’t hurt that they come together quickly and with practically no effort. This blackberry crisp is one of my go-to recipes, and it’ll transport you to the long dog days of summer—even if you use frozen berries to make it during the colder months.

When it comes to cobblers, crisps and crumbles, the difference is in the topping. This crisp combines oats and flour with butter and sugar to create a crispy, not-too-sweet topping with lots of tasty texture. It’s just mild enough to complement the tart blackberries bubbling underneath.

Blackberry Crisp Ingredients

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• Blackberries: You can use fresh or frozen blackberries for this recipe, and it will be delicious either way. I like to pick blackberries in the summer, freeze them on sheet trays and store them in freezer bags to use throughout the year. When using fresh berries, make sure to avoid these easy-to-make berry mistakes.
• Sugar: A little white sugar with the berries helps bring out all the sweetness of the berries against their tartness. The brown sugar in the crisp topping helps give a chewier texture, which is perfect with the oats.
• Cornstarch: The cornstarch works as a thickener, so as the berries cook out, the final product isn’t too loose. If you don’t have cornstarch, you can substitute a little flour instead.
• Water and lemon: The liquids are mixed with the cornstarch to help it bloom and thicken. Plus, a squeeze of lemon is essential in desserts to balance out the sweetness.
• Oats: Though crisps and cobblers can be very similar, oats are what set crisps apart. Make sure to use quick-cooking oats and not steel-cut oats.
• Flour: The flour works with the oats to create a topping that’s somehow both chewy and crispy, and altogether perfect. Use white all-purpose flour for the lightest topping.
• Cinnamon: Cinnamon is a central spice in a crisp and shouldn’t be skipped if possible!
• Butter: Cold butter binds all the crisp toppings together before cooking. Then, as the butter melts, it creates light air pockets throughout the dessert.
• Vanilla ice cream: Serve your crisp alongside your favorite vanilla ice cream. Just make sure to get enough in case you can’t help but eat the whole thing!

Directions

Step 1: Make the filling and topping

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Preheat the oven to 375°F. Place the blackberries in a greased 1-quart baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour the mixture over the berries.

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In a separate bowl, combine the oats, flour, brown sugar and cinnamon. Cut in the butter until it’s very crumbly and about the size of peas. Sprinkle the oat mixture over the berries.

Step 2: Bake the crisp

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Bake, uncovered, for 20 to 25 minutes, until the filling bubbles up and out of the crisp topping. Serve warm with ice cream.

Editor’s Tip: Let the baked crisp cool for about 10 minutes before you enjoy it. This gives it a chance to cool off and for the juices to redistribute and thicken.

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Blackberry Crisp Variations

• Use other fruit: Crisps can be made with a variety of fruits. Try a blueberry crisp, or combine blueberries and blackberries. Add a pop of pink with strawberries or rhubarb crisp. In the fall, an apple crisp is a tasty way to use up your bushel from U-pick orchard trips. An apricot crisp is a stone fruit twist you can try, or add the fruit to this blackberry crisp for a nice mix of tart and sweet.
• Make it gluten-free or vegan: It’s easy to customize your blackberry crisp to your dietary needs. Make it gluten-free by using gluten-free flour and oats, or make it vegan by using vegan butter.
• Add seasonings: I add ground ginger or cardamom to my crisps for a little added flavor. I also love adding lemon zest for that extra brightness. You could even go a little wild and add black pepper for a little kick.

How to Store Blackberry Crisp

You can store your blackberry crisp, covered, in the fridge for up to five days. Enjoy cold or at room temperature, or reheat in the oven till the fruit is bubbling again. You can also store your crisp, tightly wrapped, in the freezer for up to three months.

Blackberry Crisp Tips

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Can you use frozen blackberries for blackberry crisp?

You can definitely use frozen blackberries for this crisp, and you won’t even be able to tell the difference. Cook them straight from frozen, but you might have to add a few minutes to the cook time.

How do you serve blackberry crisp?

Your blackberry crisp can be served in shallow bowls, or you can cook it in small ramekins and serve individual portions. Make sure to serve it with some vanilla ice cream for optimal deliciousness. You can even make homemade vanilla ice cream for an extra-special touch.

How do you get the best crisp topping?

Make sure to use cold butter for your crisp topping. You can also refrigerate your crisp once it’s assembled before putting it in the oven, which will ensure the butter is super cold, helping it cook properly.