Super Easy Blackberry Crisp. Warm and gooey with a crispy crunchy oat topping. Serve this blackberry oatmeal crisp warm and topped with vanilla ice cream. This is the perfect Summer dessert that takes less than 10 minutes to throw together!
- Blackberry Crisp Recipe
- Use whatever fruit you have!
- What’s in this Blackberry Crisp Recipe?
- How to make Blackberry Crisp
- Can you freeze this Blackberry crisp with old-fashioned oats?
- Does blackberry crisp need to be refrigerated?
- How do you thicken blackberry crisp?
- Love this recipe? Here are more Berry Desserts to make!
Blackberry Crisp Recipe
What better way to use up summer fruit than with a fruit crisp? They are super easy to throw together, customizable, and don’t take a lot of time to make! This blackberry fruit crisp recipe takes only 10 minutes of prep time, 30 minutes in the oven, and only 8 ingredients!
This is my go-to all-purpose crisp recipe when I have leftover summer fruit. I’ve made this crisp with peaches, blueberries, and even pears! I usually use whatever fruit I can get from the local farms. Our family loves to do the you-pick berries in the summertime!
To make this blackberry crisp I start by adding fruit, lemon juice, and sugar to a large bowl and toss until coated. The lemon juice adds a nice tartness and the sugar sweetens up the crisp.
The crumb mixture takes just a couple of minutes to prepare and can be done while the oven is preheating. I used the same crisp topping as my Individual Mixed Berry Crisp. The crumb topping is made with old-fashioned oats, hazelnut meal, butter, and all-purpose flour. If you can’t find the hazelnut meal in the grocery store substitute all-purpose flour. The hazelnut meal gives the crumb topping a nice nutty flavor.
The crisp topping gets added to a food processor and pulse until combined. So much easier than mixing by hand!
This Easy Blackberry Crisp is perfect for summer. Serve warm with a big scoop of ice cream and enjoy!
Use whatever fruit you have!
Although I love to make this recipe with fresh wild blackberries you can use whatever fruit you have on hand. Apples, raspberries, strawberries, pears, blueberries would all work great! You could also do a combination of two! My favorite combo is strawberries and blueberries!
What’s in this Blackberry Crisp Recipe?
- Blackberries: You can use either fresh or frozen blackberries. However fresh is always better in my opinion. If you use frozen, cook them for a little longer in the oven.
- Lemon: For a tart kick and balance to the sweetness, lemon pairs perfectly with blackberries.
- Sugar: I use two kinds of sugar: white sugar coats the berries to create a sweet lemony syrup, and brown sugar gets added to the crisp topping for sweetness and a caramel flavor.
- Flour: Plain all-purpose flour is perfect for this recipe! If you are gluten free substitute the flour 1:1 for gluten free flour. This gluten free flour is my favorite!
- Hazelnut meal: Hazelnut meal adds richness, nuttiness, and a delicious hazelnut taste to this blackberry crisp recipe. You can make your own by blending hazelnuts in a food processor until they are a fine powder. However, you can substitute extra all-purpose flour if needed.
- Oats: I recommend using old-fashioned oatmeal if you can. On the other hand, Quick-cooking oats would work as well.
- Butter: The crisp topping needs to be crunchy, but most of all buttery! Unsalted butter is ideal for the buttery crisp topping. You could substitute ghee or even coconut oil to make it vegan.
How to make Blackberry Crisp
- Make the fruit filling: Add berries, lemon juice and sugar to a medium bowl and toss to combine.
- Make the crisp topping: Next add both flours, oats, brown sugar, and butter to a food processor. Process until the mixture is crumbly.
- Add the berries to an oven-safe pan or a cast-iron skillet.
- Top with crumb mixture. Bake in a 350F degree oven for 30 minutes or until the top is golden brown and the berries are soft and bubbly.
- Serve: Serve immediately with whipped cream or ice cream, if desired.
- Make this single-serving by putting individual portions in ramekins! They make sure a cute presentation.
- If you don’t have blackberries substitute your favorite fruit: Blueberries, strawberries, peaches or nectarines would be amazing in this.
- You can also do a mixture of fruits. My favorite combinations are peach blackberry crisp or apple blackberry crisp.
- You can make this recipe with either fresh or frozen blackberries. Just keep in mind that frozen blackberries will take a little longer in the oven.
- For an added crunch chopped pecans or walnuts can be added.
- Use dairy-free butter or unrefined coconut oil instead of butter to make this blackberry crisp recipe vegan.
Can you freeze this Blackberry crisp with old-fashioned oats?
Yes! I prefer to make the crumb topping and the fruit filling then freeze the blackberry crisp unbaked. When you are ready to eat simply allow it to defrost while the oven heats up then bake for 50-60 minutes at 350 degrees or until the crisp is warm and golden brown on top.
You can also make the oat crumb topping in batches and place it in the freezer. It keeps really well in the freezer for up to 4 months. Whenever you have extra fruit and are in the mood for a berry crisp simply make the fruit filling then top with the prepared crumb mixture from the freezer! It can’t get any easier than that!
Does blackberry crisp need to be refrigerated?
If you don’t manage to finish the whole crisp in one sitting, it will be fine to leave it out of the fridge for up to 3 days. To reheat it, simply stick it back in the oven until it is heated through and crispy on top again.
How do you thicken blackberry crisp?
For this recipe, the crisp topping has enough flour in it to thicken up the blackberry-sugar-lemon mixture in the bottom. If the blackberries are especially liquidy, sprinkle 1 teaspoon of cornstarch over them before adding the crumb topping.
Love this recipe? Here are more Berry Desserts to make!
- Texas Style Blueberry Cobbler
- Blueberry Crumb Bars
- Mascarpone Fruit Tarts
- Mini Peach Upside Down Cake
- Stuffed Apple Crisp
- Individual Mixed Berry Crisp
Did you make this recipe? Don’t forget to leave a review! This helps other readers and my website! I love to hear your feedback!
- 4 cups blackberries
- 2 tablespoons lemon juice
- 3 tablespoons sugar
- 1/4 cup plus 2 tablespoons all purpose flour
- 1/2 cup hazelnut meal / or all purpose flour
- 1 cup old fashioned oats
- 1/2 cup brown sugar
- 1 stick plus 2 tablespoons unsalted butter chilled
- vanilla ice cream for serving if desired
- Preheat oven to 350 degrees.Add berries, lemon juice and sugar to a medium bowl and toss to combine.
- Add both flours, oats, brown sugar and butter to a food processor. Process until the mixture is crumbly.
- Add the berries to an oven safe pan or a 12 inch cast iron skillet. Top with crumb mixture.
- Bake for 30 minutes or until the top is golden brown and the berries are soft and bubbly.
- Serve immediately with whipped cream or ice cream, if desired.