Blackberry Crisp

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Easy Blackberry Crisp made with juicy blackberries and a buttery brown sugar oat topping. Ready in under an hour — the perfect summer dessert, made with fresh or frozen berries.

Prep Time10

Cook Time38

Course: Dessert

Cuisine: American

Keyword: blackberry crisp

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

Blackberry Filling:

6 cups Fresh Blackberries
1/4 cup Sugar
3 Tablespoons Flour
1 Tablespoon Cornstarch
1 teaspoon Lemon Zest
1 teaspoon Lemon Juice
1 teaspoon Vanilla Extract

Crisp Topping:

1 1/4 cups Oats (quick or old-fashioned)
3/4 cup Flour
2/3 cup Brown Sugar
1/4 teaspoon Salt
3/4 cup Butter (cold and cubed into small pieces)

Instructions

Preheat your oven to 350°F. Lightly grease a 9x9-inch or 10x13 baking dish.
In a large bowl, gently toss the blackberries with granulated sugar, flour, cornstarch, lemon zest, lemon juice, and vanilla extract until the berries are evenly coated. Pour the mixture into your prepared baking dish and spread it into an even layer.
In a separate bowl, whisk together the oats, flour, brown sugar, and salt (if using). Add the cold, cubed butter and use your fingers, a pastry cutter, or a fork to work it into the dry ingredients until the mixture forms clumps about pea- to marble-sized. You want to still see visible pieces of butter — that's what gives you those crisp, golden clumps once baked.
Scatter the topping evenly over the blackberry filling, breaking up any large clumps as you sprinkle so the topping covers the fruit in an even layer.
Bake for 35–42 minutes, until the topping is deep golden brown and the filling is actively bubbling around the edges. If the topping starts browning too quickly, loosely tent the dish with foil for the last 10–15 minutes.
Let the crisp rest for 10–15 minutes before serving so the filling has time to set up. Serve warm, ideally with a scoop of vanilla ice cream melting on top.

Notes

Can I use frozen blackberries? Yes. Add them straight to the filling without thawing — no need to defrost first. Since frozen fruit releases more liquid as it bakes, add an extra tablespoon of cornstarch to the filling to help it thicken properly, and expect to add a few extra minutes to the bake time.

Nutrition