Blackberry Crisp Recipe

4.50 from 2 votes

This warm blackberry crisp is the perfect simple summer dessert. It’s got a buttery oat topping and juicy blackberry filling that goes amazing with a big scoop of vanilla ice cream or dollop of whipped cream.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: people

Calories: 251kcal

Author: The Carefree Kitchen

Ingredients

Blackberry Mixture

6 cups frozen blackberries (about 8 cups fresh blackberries)
2 tablespoons cornstarch
1/3 cup sugar
1 tablespoon lemon juice

Oat Crumble Topping

8 tablespoons butter room temperature
1/2 cup all-purpose flour
2/3 cup light brown sugar packed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup old-fashioned rolled oats

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F.
In a large mixing bowl, add the frozen blackberries and sprinkle the cornstarch and sugar over the top. Add the lemon juice and then toss to evenly coat the blackberries.
Transfer the blackberry mixture to a 9" x 9" baking dish, or a 10" cast iron skillet.
In the bowl of a stand mixer, add the softened butter, flour, brown sugar, cinnamon, nutmeg, salt, and oats. Mix on low speed until the mixture forms about 1/2" chunks.
Using your fingers, sprinkle the oat topping evenly over the blackberry mixture.
Bake in a preheated oven for 35-45 minutes, or until the top is golden brown and the mixture is bubbly.
Remove from the oven and serve warm with vanilla ice cream or fresh whipped cream. Enjoy!

Notes

Storing instructions: cover leftovers with aluminum foil and store at room temperature for up to 3 days, or in the fridge for up to 5 days.

Freezing: wrap tightly with plastic wrap and aluminum foil before storing in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.

Reheating: you can microwave a small portion or reheat in a 350 degree oven for about 15 minutes.

Nutrition