Enjoy a juicy, sweet Blackberry Crisp any time of year!
Blackberries have always been my least favorite berry. That’s not to say that I don’t like them—I do—it’s just that I like blueberries, strawberries, and raspberries more (in that order). However, I have to admit that this blackberry crisp recipe might have moved this humble berry up a notch.
What makes a blackberry crisp so good? There’s something special about the way those large, oval, or cone-like berries burst in your mouth when cooked. And, when you have sweet, ripe berries, all I can say is wow! That delectable oat topping nestles perfectly over the berries, crisping nicely to complement the bubbly, juicy fruit underneath.
You can easily use this recipe with other berries or a mixture of two or more different types. I love how blackberries taste with strawberries or blueberries—but then, I love anything with blueberries. For me, the cinnamon really sells this recipe. I sometimes use coconut sugar when I make a fruit crisp and love the combination with cinnamon. You can also use gluten-free all-purpose flour, oat flour, or almond flour for the filling and the topping. Solid coconut oil or nondairy butter can replace the butter in the recipe for those who avoid dairy.
Other fruits to mix with blackberries in this crisp include apples, peaches, pears, nectarines, and dates. I like to mix some chopped walnuts into my topping, but you can also use almonds, pecans, or macadamia nuts. Pumpkin seeds are another good addition to an oat crumble topping.
Are there different types of blackberries?
Yes, there are multiple types of blackberries that you can use in this blackberry crisp. You can even mix varieties if you find more than one type at your grocery store. Blackberries are first classified by how they grow: erect, semi-erect, or trailing. Erect berries grow upright without a trellis, supporting themselves as they grow. Semi-erect berries grow upright but might still need a supporting trellis. Trailing blackberries always require trellising.
In each of those categories, you find multiple varieties. Their flavors can range from tart to sweet, with ripe berries being the sweetest. Some varieties are thornless, while others have thorns. Some varieties produce only one bud crop, while others, such as the Ponca, can produce a second crop about two to three weeks after the first. It is also one of the sweetest blackberry varieties. Cooler versus warmer climate, and dry versus humid areas can determine which varieties thrive. Any type of blackberry works in crisps, but taste your berries first to assess their sweetness. Very sweet berries will need less sugar, while those that are more tart may need a little extra sweetening. Add a tablespoon or two of lemon juice to enhance the berries’ flavor and balance the sweetness if your berries are overly ripe or not quite sweet enough.
How do I store leftovers?
Allow the leftover blackberry crisp to cool to room temperature, then refrigerate it, tightly covered or in an airtight container, for up to 5 days. The crisp topping may start to soften or become soggy after a couple of days, but it will still taste great. You can also reheat it in a 350°F oven to crisp the topping again. Once chilled, you can also freeze the crisp in a freezer-safe zippered bag or container for up to 3 months. Defrost it overnight in the fridge and reheat it in the oven as mentioned.
Serving suggestions
Blackberry crisp is great anytime of day and can be part of a meal, a snack, or an after-dinner dessert. It can be part of a fun breakfast with this Deviled Eggs Recipe, or served with some yogurt. I actually like to top pancakes or waffles with a fruit crisp, and these Pumpkin Pancakes are an excellent choice. Serve it for dessert with a scoop of Mason Jar Ice Cream, Lemon Ice Cream Recipe or this Frozen Custard Recipe.
Blackberry Crisp
Ingredients
- 1 cup rolled oats
- 1 cup brown sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour divided
- 1/2 cup butter softened
- 4 cups fresh blackberries
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Whipped cream or vanilla ice cream for serving, optional
Instructions
- Preheat your oven to 350°F.
- In a bowl, combine the rolled oats, brown sugar, vanilla, and 1/2 cup of the all-purpose flour. Cut in the softened butter using a fork or pastry blender until the mixture becomes crumbly.
- In another bowl, toss the fresh blackberries with the granulated sugar, cinnamon, and remaining 1/4 cup all-purpose flour until well coated.
- Spread the coated blackberries evenly in an 8×8-inch baking dish. Sprinkle the oat topping evenly over the fruit.
- Bake for 35 to 40 minutes until the topping is golden and the fruit is bubbly. Let cool slightly before serving, approximately 10 minutes. Serve with whipped cream or vanilla ice cream, if desired.
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