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Blackberry Crisp

This Blackberry Crisp is a delicious dessert that perfectly highlights the sweetness and slightly tart flavor of fresh blackberries. The golden, crumbly topping made with a blend of oats, almonds, and a buttery mix adds a satisfying crunch to the juicy blackberry base. 

This berry crisp is easy to prepare with just 10 minutes of prep time and 30 minutes of baking.

Blackberry Crisp in a baking dish with a spoon.
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I'm all about easy and delicious fruit desserts, and this blackberry crisp checks all the boxes. The combination of fresh summer blackberries and that crunchy, buttery almond topping is so perfect!

What I love about this blackberry crisp recipe is how forgiving it is. It's a simple dessert to make and easy to customize to your preferences. The hardest part is waiting for it to bake! Your house will smell amazing.

Another blackberry recipe we often make during blackberry season is these blackberry muffins.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Blackberry Crisp set out on the counter.
  • Blackberries: The star of the show, bringing juicy sweetness to the dessert.
  • Granulated Sugar: Sweetens both the blackberry filling and the crumbly topping for an overall sugary goodness.
  • Cornstarch: Thickens the blackberry filling, ensuring it's not too runny.
  • Brown Sugar: Adds a rich, caramel-like flavor to the crunchy oat topping.
  • Rolled Oats: Provides the hearty, chewy texture in the crumbly layer.
  • All-Purpose Flour: Helps bind the topping ingredients together for that perfect crispiness.
  • Butter: The key to achieving that golden, buttery goodness in the topping.
  • Sliced Almonds: Adds a delightful crunch and nutty flavor to the overall texture.

How To Make Blackberry Crisp

Sugar, cornstarch, and lemon juice are added to the bowl with blackberries.
Blackberries are tossed in a bowl with sugar, cornstarch, and lemon juice.

To make this Blackberry Crisp, start by preheating your oven to 350ºF. While that's warming up, add the fresh or frozen blackberries with some sugar, cornstarch and lemon juice. This combo gives the berries a sweet kick and thickens them up a bit.

Granulated sugar, brown sugar, oats, and flour in large mixing bowl.
Butter is added to the dry ingredients in the large mixing bowl.

Now, let's talk about the crumble topping. Mix granulated sugar and brown sugar, oats, and flour in a large bowl. Then, add in butter and sliced almonds. It might look crumbly, but that's what we're aiming for.

Blackberries added to baking dish.
Crumble topping added over blackberries in the baking dish.

Take a 2-quart or 9x9-inch baking dish and layer those sugar-coated blackberries at the bottom. Then, spread the crumbly topping over them. Into the oven, it goes for about 30 minutes or until it's golden on top and the berries are all juicy and bubbly.

Blackberry Crisp with crumble topping in baking dish topped with vanilla ice cream.

For serving, I love to scoop a generous portion into a bowl topped with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Pure bliss. 

Substitutions and Variations

  • Use mixed berries. Instead of using only blackberries, try a mix of berries like blueberries, raspberries, and strawberries for a burst of different flavors.
  • Add peaches. Give your crisp a sweet and tangy twist by combining blackberries with sliced peaches. Adjust sugar quantities based on the sweetness of your fruit.
  • Omit the nuts. Omit the sliced almonds for a nut-free version. You can enhance the texture by adding extra oats to the topping.
  • Add warm spices. Add a pinch of cinnamon, nutmeg, or a blend of both to the topping for a warm flavor.

Make-Ahead, Storing and Freezing

Make Ahead - To prepare this Blackberry Crisp in advance, you can assemble the dish up to the point of baking. Cover the unbaked crisp tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. When ready to serve, simply bake it according to the original instructions.

Store - For leftovers, ensure the crisp is completely cooled before covering and refrigerating. Leftover blackberry crisp can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or oven until warmed through.

Freeze - To freeze, wrap the unbaked crisp securely with plastic wrap and then aluminum foil. Label with the date and freeze for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight and bake according to the original instructions. Note that freezing may slightly alter the texture of the topping, but the flavor will remain intact.

Recipe Tips

  • I've tried it with cold and softened butter, and it doesn’t affect the finished blackberry crisp much. Slightly softened is easier to mix into the crumble topping than cold butter. If using cold butter use a pastry cutter or your hands to cut in the butter.
  • If you don't have a 9x9 inch baking dish, a 2-quart dish will work fine. Adjust the baking time slightly if needed, keeping an eye on the crisp to prevent over-browning.
  • Save time by prepping the blackberries and topping components in advance. Store them separately, and when ready to bake, assemble and pop it in the oven.
  • Place a sheet of aluminum foil on the rack underneath the baking dish in case any blackberry juice bubbles over.

Recipe FAQs

Can I use frozen blackberries for this crisp?

While fresh blackberries are recommended for the best texture and flavor, you can use frozen berries in a pinch. You may need to extend the baking time by a few minutes.  However, be cautious, as frozen berries might release more moisture, potentially affecting the crisp's consistency.

Can I use margarine or a butter substitute?

While butter alternatives can be used, keep in mind that they may alter the flavor and texture. Choose a substitute suitable for baking.

Can I make this crisp gluten-free?

Certainly! Use gluten-free rolled oats and an all-purpose gluten-free flour blend as a substitute for regular flour.

A serving of blackberry crisp on a plate with a scoop of vanilla ice cream.

Here are a few more fruit desserts you might like!

If you love fruit desserts, you will enjoy this Blackberry Crisp, which blends the sweetness of juicy blackberries with a golden, crunchy topping that's simple to make. It's a warm and comforting dessert with the perfect combination of flavors in every bite!

Blackberry Crisp in a baking dish with a spoon.

Blackberry Crisp Recipe

Author: Judy Wilson
This delicious Blackberry Crisp blends the sweetness of juicy blackberries with a golden, crunchy topping and is so simple to make. Easy to make with just 10 minutes of prep time and 30 minutes of baking.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 6
Calories 459 kcal

Ingredients
  

  • 3 cups blackberries (fresh or frozen)
  • 2 Tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 1 Tablespoon lemon juice
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup rolled oats
  • ¾ cup all-purpose flour
  • ½ cup butter (slightly softened)
  • ½ cup sliced almonds

Instructions
 

  • Preheat oven to 350ºF.
  • Toss blackberries with 2 Tablespoons of sugar, lemon juice, and cornstarch. Then, layer in the bottom on a 9x9 inch baking pan or 2-quart baking dish.
  • Combine granulated sugar and brown sugar, oats, and flour in a large mixing bowl.
  • Then cut in the butter with a fork, pastry cutter, or your hand until crumbly.
  • Stir in the almonds.
  • Evenly sprinkle the crumble mixture on top of the blackberries in the baking dish.
  • Bake in the center of the oven for about 30 minutes, until golden brown on top and the blackberries are juicy and bubbly.
  • Allow to cool for about 10 minutes or so before serving.

Notes

Many crisp and crumble recipes specify using cold butter, but I find that hard to mix in, and the end crisp is similar. However, use cold butter instead of softened if you want an extra crispy topping. Use a pastry cutter or your hands to cut in the butter.
I recommend using fresh blackberries. If you use frozen blackberries, you may need to extend the baking time by a few minutes. 
Add ½ teaspoon of ground cinnamon to the crumble topping ingredients for a little extra flavor.
Place a sheet of aluminum foil on the rack underneath the baking dish in case any blackberry juice bubbles over.

Nutrition

Calories: 459kcalCarbohydrates: 67gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 129mgPotassium: 258mgFiber: 6gSugar: 42gVitamin A: 627IUVitamin C: 16mgCalcium: 69mgIron: 2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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