This Blackberry Crisp is absolutely amazing! Juicy, lightly sweetened blackberries topped with a buttery, oatmeal crispy topping. It’s definitely a winner!
(Originally posted September 19, 2016)
I sometimes go a little overkill when it comes to buying berries. I love them all. But one can only eat so many berries on her own, so I usually end up freezing a bunch.
I noticed the other day my freezer was getting pretty full of berries (and is also in need of some major defrosting) so over the weekend I made a Blackberry Crisp and can I just say it was spectacular!
I love fruit crisps made with any kind of fruit. They are the perfect summer and fall and dessert. They make your house smell amazing while they’re baking.
This Blackberry Crisp is loaded with delicious juicy blackberries lightly sweetened, and then topped with this amazing buttery, crispy, brown sugary oatmeal topping. . . it’s heaven! I’m completely positive I would be content just eating the topping and nothing else (I ♡ crumble toppings).
Top this off with some vanilla ice cream (or whipping cream) and oh my heck you are in for a treat!
This is super simple to make and comes together in no time at all. The best part is you don’t have to use a pastry blender to mix the crumble topping because you use melted butter so it stirs together so easily.
What you will need for this berry crisp:
Blackberries. You can use fresh or frozen berries for this berry cobbler. I use frozen berries 90% of the time. When the berries are in season I love to load up and freeze berries so my freezer is stocked with them. No need to thaw frozen berries before using them. Also, feel free to use a combination of berries . . . blueberries, raspberries, strawberries.
Cornstarch. This will thicken up the berries.
Sugar. You’ll need sugar for both the berry filling and the topping to give this berry cobbler a hint of sweetness. If your berries are super sweet or if you prefer a slightly tarter crisp, feel free to cut down on the sugar. I personally like the berry filling to be a little on the tart side to offset the sweetness of the crisp topping.
Butter. Makes the topping crispy and buttery.
How to make this blackberry crisp:
- In a medium bowl, combine the berries, sugar and cornstarch. Gently toss everything together.
- Make the crisp topping by combining all the brown sugar, oatmeal, flour, cinnamon, salt and melted butter. Stir until it’s combined.
- Use your hands to crumble the crisp topping over the berry layer to cover it evenly. Put in on the over to bake and wait patiently.
- Once it’s slightly cooled, dish up a plate of it and put a big scoop of vanilla ice cream on top.
- Devour!
One more thing, one time I made this I was out of vanilla ice cream, but had some of my homemade lemon ice cream in my freezer. We scooped that on top and oh my heck it was fabulous!! The lemon ice cream with the blackberries is definitely a winning combination.
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Blackberry Crisp
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
Ingredients
- 4 1/2 cups frozen blackberries
- 1/4 cup sugar
- 2 tablespoons cornstarch
Topping:
- 1 cup packed brown sugar
- 3/4 cup flour
- 3/4 cup old fashioned oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick (1/2 cup) butter, melted
Instructions
- Preheat oven to 375 degrees. Lightly spray a small baking dish or pan (I use an 8-inch round cake pan)
- In a medium bowl, toss blackberries with sugar and cornstarch. Pour into prepared pan.
Topping:
- In another medium bowl, combine brown sugar, flour, oatmeal, cinnamon and mix well. Add the melted butter to the dry ingredients and mix well until the mixture forms clumps and resembles wet sand.
- Evenly spread oatmeal mixture over berries.
- Bake for 25-30 minutes or until topping begins to turn golden brown.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Desserts
Recipe Source: 5 Boys Baker
Jodi, that looks unbelievable. My local store is stocked with organic blackberries and I have been buying them up. Will have to use them for this recipe. Especially since I hate a pastry blender! This looks so easy. And that lemon ice cream–you are too much! Gorgeous looking and so yummy. Can’t wait to try it.
Thanks Teresa! My husband and I just shoveled this in our mouths. It’s soooo good! Hope you have a chance to make it.
I have made this 2x as my blackberry bushes are ripening. I have used frozen and fresh, both work great. Super easy recipe. I made 1/2 of the second batch in ramekins, which was perfect for individual servings. Another home run from you! Thanks for your great recipes!!!!
★★★★★