Blackberry Crisp
Make this irresistible blackberry crisp recipe and enjoy it out of the oven in less than an hour!
Summer at Cottage on Blackberry Hill means…blackberries! We have many wild blackberry bushes throughout our property, and we’ve been so excited for our first summer here so we could pick them. Yesterday it was finally time, and there were quite a few ripe and ready for picking. Wild blackberries are a little smaller and more tart, so they’re especially good for baking. I gathered some in my bowl, then came straight inside and made the most divine Blackberry Crisp. Topped with vanilla ice cream, it was mouthwateringly good, and I can’t wait to make it again and again!
This recipe is the epitome of summer, and if you have blackberries ready to be eaten, this is a must-try! A simple recipe, it’s easy and quick to make, and the crumbly topping is perfection. I use the same topping for my Peach Crisp, Apple Crisp, and Blueberry Crisp (can you tell I love it?) — it’s very versatile, and SO good.
I like to infuse the blackberries with lemon, which adds the most lovely depth of flavor. And the topping? It’s buttery, crumbly, and the combination of oats, brown sugar, and butter are perfection. And since the crumble is my favorite part, it’s extra generous in this recipe. I love it best right out of the oven, served with a scoop of vanilla ice cream. Whipped cream is yummy too. But it does heat up well after being refrigerated…if there are any leftovers!
Best of all, this is a very simple and easy recipe, takes just about ten minutes to put it all together, and uses basic pantry items. Bake in the oven for about 45 minutes, and be ready for the best thing ever!
Table of contents
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Ingredients
- Blackberries
- Sugar
- Lemon zest
- Cornstarch
- Flour
- Oats
- Brown sugar
- Butter
How to make
Preheat oven to 350 degrees. Butter a a 9×13 baking dish.
Tip: I also like making this in smaller portions that serve 1-2 people. Whether you’re serving just a couple people, or want to serve individual crisps, it’s easy to do, and you can find more details in the recipe notes. I made this batch in a 16 oz. ramekin, perfect for 2!
Measure sugar into a mixing bowl. Add the lemon zest, then use a fork to moosh them together. Be prepared…it smells amazing. Blackberries and lemon were made for each other! Stir in the corn starch, then add the blackberries and combine well. Pour the blackberries into your prepared baking dish or ramekin.
Combine flour, brown sugar, and oats in a large mixing bowl. Cut the butter in until the mixture is combined and in little crumbles. It’s easiest to do when the butter isn’t super soft–room temperature or just a bit cooler works best.
Cover the blackberries with the crumbly topping, then bake for about 45 minutes or until golden brown and bubbly. My oven cooks fast I’ve discovered, so I start with 35 minutes and go from there. But I’ve had other ovens that took the full 45 minutes!
I like to put a scoop of vanilla ice cream on top as soon as it comes out of the oven and serve immediately. It also heats up well if you’re serving a little later.
FAQ
Absolutely! I’ve used blackberries, blueberries, and raspberries–and combining them for a mixed berry crisp is fantastic.
Substitute the oats and flour for a gluten-free version. This topping works really well using GF ingredients.
More summer desserts
- Easy Homemade Vanilla Ice Cream
- Waffle Cone S’mores
- Lemon Poundcake with Strawberries & Cream
- Frozen Chocolate Mousse Squares
Thanks so much for stopping by! Join me on Instagram for even more ideas and inspiration…I’d love to see you there. 🖤
Blackberry Crisp
Print Recipe
Equipment
Ingredients
- 4-5 cups blackberries rinsed and patted dry
- 1/3 cup sugar
- zest of 1 lemon
- 2 teaspoons corn starch
- 2 cups flour
- 2 cups oats
- 1 1/2 cups brown sugar
- 1 1/2 cups butter
Instructions
- Preheat oven to 350 degrees. Butter a 9×13 baking dish or individual ramekins.
- Measure sugar into a mixing bowl. Add the lemon zest, then use a fork to moosh them together. Stir in the corn starch, then add the blackberries and combine well. Pour the blackberries into your prepared baking dish or ramekin.
- Combine flour, brown sugar, and oats in a large mixing bowl. Cut the butter in until the mixture is combined and in little crumbles. It’s easiest to do when the butter isn’t super soft–room temperature or just a bit cooler works best.
- Cover the blackberries with the crumbly topping, then bake for about 45 minutes or until golden brown and bubbly. NOTE: My oven cooks fast I've discovered, so I start with 35 minutes and go from there. But I've had other ovens that took the full 45 minutes!*See recipe notes for the recipe that serves 2.
Notes
1 T. sugar
1/2 tsp. cornstarch
2 tsp. Lemon zest
1/4 c. flour
1/4 c. oats
3 T. Brown sugar
2 T. Butter Follow the same directions as above. I used a 16 oz. ramekin and it came up 2/3 up to the top. You could use more fruit if you like, or up the ingredients, using the same proportions. You could also use two 8 oz. ramekins instead.