Blackberry Crisp Recipe

Blackberry Crisp in a baking dish with a spoon.

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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 Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 459kcal

Author: Judy Wilson

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