There’s something magical about the combination of juicy blackberries and a golden, buttery topping in this Blackberry Crisp. Each bite offers a perfect balance of tart and sweet, with a satisfying crunch that melts into tender fruit. Ready in just 45 minutes, this dessert is as effortless as it is indulgent, making it ideal for weeknight treats or last-minute gatherings. The aroma of warm berries and cinnamon filling your kitchen is simply irresistible.
This recipe celebrates the natural sweetness of blackberries, enhanced by a crisp, oat-filled topping that’s both hearty and comforting. The contrast of textures—soft, bubbling fruit against the crumbly, golden crust—creates a dessert that feels both rustic and luxurious. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this Blackberry Crisp is a crowd-pleaser that’s sure to become a favorite.
Ingredients for Blackberry Crisp
- 2 pints (24 ounces) blackberries (fresh or frozen, thawed)
- 1 tablespoon cane sugar (or granulated sugar)
- 1 tablespoon cornstarch (or arrowroot powder as a substitute)
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Vanilla ice cream (for serving, optional)
- Topping:
- ¾ cup whole rolled oats (use gluten-free if needed)
- ¾ cup almond flour (or regular flour as a substitute)
- ½ cup brown sugar (packed)
- ½ cup crushed walnuts (or pecans for a different flavor)
- ¾ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 6 tablespoons firm coconut oil (or cold butter if preferred)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Grease an 8×8-inch or similar baking dish lightly with oil or butter.
- Prepare the filling: In a large bowl, combine the blackberries, cane sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Toss gently until the blackberries are evenly coated.
- Make the topping: In a medium bowl, mix the oats, almond flour, brown sugar, walnuts, cinnamon, and sea salt. Add the firm coconut oil and use your hands to work it into the mixture until it becomes crumbly.
- Assemble the crisp: Scoop the blackberry filling into the prepared baking dish, spreading it evenly. Sprinkle the topping over the blackberries in an even layer.
- Bake: Place the dish in the preheated oven and bake for 25 to 35 minutes, or until the fruit is bubbling and the topping is golden brown.
- Cool and serve: Remove from the oven and let cool for 5 minutes. Serve warm with a scoop of vanilla ice cream, if desired.
Perfect Pairings: Serving Suggestions
This Blackberry Crisp shines when served warm with a scoop of vanilla ice cream for a classic combo. For a dairy-free option, try coconut or almond milk ice cream. A dollop of whipped cream or a drizzle of honey can also add a delightful touch. Pair it with a cup of hot tea or coffee for a cozy dessert experience.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F for 10-15 minutes until warm, or microwave individual portions for 30-60 seconds. The topping may soften slightly, but the flavors will still be delicious!
Mix It Up: Recipe Variations
Swap blackberries for raspberries, blueberries, or a mixed berry blend for a twist. If you’re nut-free, omit the walnuts and add extra oats or sunflower seeds. For a gluten-free version, ensure your oats are certified gluten-free. You can also experiment with spices like nutmeg or cardamom for a unique flavor profile.
Quick Tips: Time-Saving Hacks
Prep the topping ahead of time and store it in the fridge for up to 2 days—just sprinkle it on when ready to bake. Use frozen blackberries (thawed and drained) if fresh ones aren’t available. A food processor can quickly combine the topping ingredients if you’re short on time.
Essential Tools: Equipment Guidance
An 8×8-inch baking dish is perfect for this recipe, but a pie dish or similar-sized oven-safe dish works too. A sturdy mixing bowl and a set of measuring spoons and cups will ensure accuracy. If you’re using coconut oil, a pastry cutter or your hands will help blend it into the topping mixture easily.
Blackberry Crisp
Ingredients
Filling
- 2 pints blackberries 24 ounces
- 1 tablespoon cane sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Topping
- ¾ cup whole rolled oats
- ¾ cup almond flour
- ½ cup brown sugar
- ½ cup crushed walnuts
- ¾ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 6 tablespoons firm coconut oil
Instructions
- Preheat the oven to 400°F and grease an 8×8-inch or similar baking dish.
- In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice and zest, and vanilla and toss to coat.
- Make the topping: In a medium bowl, combine the oats, almond flour, brown sugar, walnuts, cinnamon, and salt. Using your hands, work in the firm coconut oil until the mixture is crumbly.
- Scoop the blackberry filling into the prepared baking dish. Evenly sprinkle on the topping and bake for 25 to 35 minutes, or until the fruit is bubbling and the topping is golden brown.
- Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.