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    Home » Recipes » Desserts

    Published: Aug 19, 2022 by Paula Montenegro · Income from ads and affiliate links Leave a Comment

    Easy Blackberry Crisp

    Jump to Recipe

    A simple fruit dessert featuring fresh blackberries and a crunchy crumble topping. It takes little work to assemble and can be on the table in an hour. Frozen berries are also good, so make this dessert year-round.

    Blackberry crumble with cream in a white bowl on a wooden table. Whole dessert dish in background.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    My apple blackberry crumble inspired this recipe, but I added oats to the topping. That makes it crunchier and less floury.

    Excellent served with whipped cream or a scoop of vanilla ice cream.

    Table of Contents Hide
    Fruit crisp vs crumble
    Ingredients
    How to make blackberry crisp
    Baking
    Variations
    Kitchen notes
    Related recipes you might like:
    Easy Blackberry Crisp

    Fruit crisp vs crumble

    The difference is in the addition of oats or not to the buttery topping.

    Crisp: the top layer contains oats and thus is crunchier, like the cherry crisp recipe.
    Crumble: the topping has no oats, so it's more floury like the blueberry crumble.

    Whether you call it a crumble or a crisp, we all know what type of dessert we're talking about. But that is also up for discussion. So let's wing it, shall we?

    With so many recipes online and a wide variety of languages, they end up being used interchangeably. 

    Close up top view of white bowl with blackberry crumble with whipped cream on a wooden surface.

    Ingredients

    • Blackberries: fresh or frozen, both work well for this dessert.
    • Citrus: both lemon zest and lemon juice are used. If you want sweetness, you can use orange zest. It pairs very well (blackberry muffin loaf, anyone?).
    • Flour: all-purpose or cake flour, both work.
    • Oats: they give crunch to the top layer. I use old-fashioned rolled oats (traditional oats) because they have more texture, but you can use instant or quick-cooking oats.
    • Sugar: the recipe uses both granulated white sugar and brown sugar. You can use only one type if that's all you have.
    • Unsalted butter.

    See the recipe card at the end of this post for quantities.

    Ingredients for blackberry crisp in bowls on a wooden table including lemon, sugar, butter, flour, oats.

    How to make blackberry crisp

    Preparing the berries: if using fresh fruit, wash them; no need to dry them. If using frozen blackberries, use them straight from the freezer.

    Adding melted butter to dry ingredients in a glass bowl on a wooden table.

    For the topping: combine dry ingredients in a medium bowl and add melted butter.

    Crumble topping in a glass bowl with a spoon on a wooden table.

    Mix with a spoon, spatula, or fork until moistened and clumpy. It will be floury.

    White baking dish with blackberries and dry ingredients on a wooden table.

    For the fruit layer: spread blackberries in the baking dish, sprinkle with cornstarch or flour, citrus zest, and drizzle lemon juice.

    A white baking dish with crumble topping over blackberries on a wooden table.

    Sprinkle the reserved crumble on top of the fruit. It will not cover it completely, and that is fine.

    Vintage Kitchen tip: for a crunchier topping, place the crumble in the freezer while you prepare the blackberry layer.

    Baking

    • What dish to use: fruit desserts like this are served directly from the pan, so choose a nice baking dish you like to showcase on the table. For me, porcelain or ceramic baking dishes are the best (I'm using my favorite Emile Henry small ceramic rectangular dish). Still, a glass baking dish or a cast-iron skillet can be used for this dessert. Different materials conduct heat differently, so keep that in mind.
    • When is a fruit crisp done? The top will turn golden brown, and the juices will bubble up. Bake it at the temperature specified in the recipe card.
    Baked crisp on a rectangular white baking dish on a wire rack, white kitchen towel, wooden surface.

    Variations

    • Nuts: add chopped nuts to the crumble mixture for a crunchier topping. I like to add sliced almonds or chopped pecans sometimes.
    • Gluten-free: use GF flours and ground nuts mix instead of flour and oats. We have a gluten-free cherry crisp recipe here.
    • Flavorings: add a touch of ground cinnamon, vanilla extract, or almond extract (a few drops) to the blackberry mixture.
    Eaten blackberry crisp on a whitish dish with a spoon inside.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Thickeners: I'm used to cornstarch, but flour can be used to thicken the fruit juices that form during baking. The amounts are given in the recipe card.
    • Citrus: lemon is the most common, but you might find the lemon zest too sharp. Use orange zest with lemon juice. It's a great combination with blackberries.
    • Storing: leftovers should be refrigerated, covered with plastic wrap, or in an airtight container.
    • Freezing: this blackberry crisp recipe can be frozen for a month at different stages, always well wrapped. I use plastic wrap and foil.
      Before baking: Don't defrost but bake directly from the freezer.
      After it's baked: warm in a medium oven (350°F/180°C) before eating or let it come to room temperature.
    White bowl with blackberry crumble serving on a wooden table. Dish in background.

    Related recipes you might like:

    • Easy Blackberry Cobbler
    • Apple Berry Crumble
    • Apple Blackberry Crumble
    • Easy Blueberry Crumble (with video!)

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Very close up top view of blackberry crumble serving with whipped cream in a white bowl with a spoon.

    Easy Blackberry Crisp

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    A simple fruit dessert featuring fresh blackberries and a crunchy crumble topping. It takes little work to assemble, and you can have it on the table in an hour. It's also good with frozen berries, so it's a great dessert to make year-round. 

    • Total Time: 55 minutes
    • Yield: 6 servings

    Ingredients

    Units

    For the fruit layer:

    • 2 pounds fresh or frozen blackberries
    • 3 tablespoons flour or 1 tablespoon cornstarch
    • ½ teaspoon lemon zest (optional)
    • 2 tablespoons fresh lemon juice

    For the topping:

    • ¾ cup all-purpose flour
    • ½ cup rolled oats
    • ½ cup sugar
    • ½ cup unsalted butter, melted

    Instructions

    1. Preheat the oven to 350°F/180°C. 
    2. Have ready an 11x8-inch ceramic baking dish.

    For the blackberries:

    1. Wash them if using fresh ones. Use directly from the freezer if using frozen berries. 
    2. Scatter in the baking dish. 
    3. Drizzle with the juice (and zest if using), brown sugar, cornstarch or flour.
    4. Mix lightly in the dish with a spoon. Reserve.

    For the crumble:

    1. Combine the flour, oats, and white sugar in a large bowl. 
    2. Pour in the melted butter and mix to combine. No need to beat. It will be floury.
    3. You can add lemon or orange zest to the crumble if you want to. 
    4. Top the blackberries with this mixture. It will cover the surface irregularly, and the edges will not have much. That’s fine. 
    5. Bake for about 40 minutes, until dry, golden, and the fruit is bubbly. 
    6. Let cool on a wire rack until warm, and eat with some whipped cream or vanilla ice cream. 
    7. Store leftovers (covered) in the refrigerator for a few days and warm before eating. 

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Thickeners: I'm used to cornstarch, but flour can be used to thicken the fruit juices that form during baking. The amounts are given in the recipe card.
    • Citrus: lemon is the most common, but you might find the lemon zest too sharp. Use orange zest with lemon juice. It's a great combination with blackberries.
    • Storing: leftovers should be refrigerated, covered with plastic wrap, or in an airtight container.
    • Freezing: this berry dessert can be frozen for a month at different stages, always well wrapped.
      Before baking: Don't defrost but bake directly from the freezer.
      After it's baked: warm in a medium oven (350°F/180°C) before eating or let it come to room temperature.
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Category: Desserts
    • Method: Baking
    • Cuisine: International

    Nutrition

    • Serving Size: ⅙
    • Calories: 362
    • Sugar: 24.2 g
    • Sodium: 4.2 mg
    • Fat: 16.3 g
    • Carbohydrates: 51 g
    • Fiber: 9.2 g
    • Protein: 5.1 g
    • Cholesterol: 40.7 mg

    Keywords: blackberry crisp

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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