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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 with Oats

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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
  • 1/2 teaspoon lemon zest (optional)
  • 2 tablespoons fresh lemon juice

For the crisp topping:

  • 3/4 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup sugar
  • 1/2 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 crisp topping:

  1. Combine the flour, oats, and white sugar in a large bowl. 
  2. Pour in the melted butter and stir 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 big scoop of 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: 1/6
  • Calories: 368
  • Sugar: 24.2 g
  • Sodium: 4.2 mg
  • Fat: 16.3 g
  • Carbohydrates: 51.8 g
  • Fiber: 9.4 g
  • Protein: 5.3 g
  • Cholesterol: 40.7 mg

Find it online: https://vintagekitchennotes.com/blackberry-crisp/