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Blackberry Crisp
The BEST blackberry crisp! This old-fashioned crisp has a crunchy oat topping and jammy blackberry filling. Perfect for a crowd (or for one).
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 407 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Filling:
- 6 cups blackberries, fresh or frozen—do not thaw if frozen
- 2 tablespoons cornstarch
- ⅓ cup honey or pure maple syrup
- 1 ½ teaspoons pure vanilla extract
For the Topping:
- 1 cup old fashioned rolled oats
- ¾ cup Chopped walnuts, almonds, or pecans (untoasted)
- ½ cup almond flour or almond meal*
- ½ cup flaked coconut (I prefer unsweetened; sweetened works too)
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅓ cup extra virgin olive oil or melted coconut oil
- ⅓ cup honey or pure maple syrup
For Serving:
- Vanilla ice cream, frozen yogurt, or Greek yogurt or nonfat plain greek yogurt for breakfast
Instructions
- Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a deep 8×8-inch or similar baking dish with nonstick spray. Set aside.
- Place the blackberries in a large mixing bowl, then scatter the cornstarch over the top. Add the honey and vanilla, then fold gently to combine.
- Transfer to the prepared baking dish.
- In a medium bowl, combine the oats, walnuts, almond meal, coconut, cinnamon, and salt.
- Drizzle the olive oil and honey over the top, then use a spatula to combine until the dry ingredients are evenly moistened. It will be thick and sticky.
- Spread the filling over the top.
- Bake the crisp until the filling is hot and bubbly, about 45-55 minutes. Check the crisp at the 30-minute mark. If the topping becomes too brown, tent with foil, then continue baking until ready. Let rest for 10 minutes, then serve warm, smothered with vanilla ice cream, homemade whipped cream, or Greek yogurt.
Cup of Yum
Notes
- TO STORE: Place leftover blackberry crisp in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Warm individual portions in a microwave-safe container until heated to the desired temperature. You can also reheat blackberry crisp in a 350-degree F oven until heated through. Tent with foil, if needed, to prevent the topping from over-browning. You may also enjoy blackberry crisp chilled straight from the fridge!
- TO FREEZE: Freeze blackberry crisp in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving or reheating.
- *INGREDIENT NOTE: To make your own almond meal, pulse whole, raw almonds in the food processor until they form fine crumbs. Do not over-process, or you will have almond butter instead.
Nutrition Information
Serving
1(of 8); without ice cream or yogurt
Calories
407kcal
(20%)
Carbohydrates
47g
(16%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
Monounsaturated Fat
8g
Potassium
305mg
(9%)
Fiber
9g
(36%)
Sugar
30g
(60%)
Vitamin A
234IU
(5%)
Vitamin C
23mg
(26%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 407
% Daily Value*
| Serving | 1(of 8); without ice cream or yogurt | |
| Calories | 407kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 8g | 40% |
| Potassium | 305mg | 6% |
| Fiber | 9g | 36% |
| Sugar | 30g | 60% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 23mg | 26% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.