The Best Blackberry Crisp
User Reviews
4.6
The Best Blackberry Crisp
Description
Blackberries are mixed with granulated sugar, flour, and fresh lemon juice to create a juicy filling that thickens in the oven. The oat topping combines brown sugar, flour, and salt with butter cut in to form a coarse crumb, offering texture contrast. Baking at 350°F allows the fruit to become soft and bubbly while the topping crisps to a golden shade.
This blackberry crisp is best served warm or at room temperature, optionally accompanied by ice cream, lemon frozen yogurt, or sweetened whipped cream, which balance the tartness with creaminess.
The notes suggest using fresh blackberries and not thawing frozen ones before baking if substituted. Increasing the flour in the filling if freezing is used may help absorb extra moisture and prevent sogginess.
Ingredients
Topping:
- 1 ½ cup old-fashioned oats or quick oats (I prefer the texture of quick oats here
- 1 cup all-purpose flour
- 1 cup light brown sugar packed
- ¼ teaspoon salt
- 1 cup butter cut into tablespoon-size pieces
Fruit:
- 8-10 cups blackberry washed and dried well, fresh
- ⅓ cup granulated sugar
- ⅓ cup all-purpose flour
- 1 tablespoon lemon juice fresh
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the oats, flour, brown sugar, and salt.
- Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.
- In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.
- Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom.
- Sprinkle the crisp topping evenly over the top.
- Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden (add time, if needed).
- Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream (or lemon frozen yogurt!) or sweetened, whipped cream, if desired.
Notes
- Fresh blackberries yield best results; if using frozen, do not thaw before baking.
- Consider increasing the flour to ½ cup in the fruit mixture to prevent excess moisture from frozen berries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 357kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 191mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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