There is just something special about fruit baked under a crisp oat topping. This black blackberry crisp recipe is no exception. Serve it with some vanilla ice cream or freshly whipped cream for a summertime dessert win!
Sweet and tart blackberry filling topped with copious amounts of oatmeal topping makes for a delicious crisp. Take fresh or frozen blackberries and turn them into this fabulous dessert.
It is great on its own but even better with a scoop of vanilla ice cream! This is a perfect summertime dessert!
Our blackberry bushes are in full production right now! We were lucky enough to have a patch of thornless vines going already at this house when we moved in, and this year is looking to provide a bumper crop.
The only problem is it feels like it has been raining non-stop for months. The lack of sunshine has lead to berries that are a little more tart than normal.
Little Dude loves picking the berries. He likes to point out the ones that aren’t ready and collect the dark berries. He doesn’t mind that they are tart.
The neighbor boy doesn’t either. I’ll eat a few while picking, but not as many as normal. It’s ok, I love baking with them anyway and I knew they would be perfect with a little added sugar! 😉
I normally rinse the extra berries and freeze them for baking later. Each year though, there is a day when I can’t help myself and the berries need to be baked now!
I usually use that opportunity to bake a pie. I love a blackberry pie filled with enough lemon juice and rind that you can really taste the lemon as well.
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There is just something about berries and lemon together that gets me every time. I thought about doing that, but settled on a crisp.
Making this topping is so much quicker than a crust and I knew this would be perfect with some homemade ice cream or a dollop of maple whipped cream.
What is the difference between a crumble and a crisp?
A crisp has a topping made of butter, sugar, flour and oats. Sometimes it includes nuts too. A crumble has a streusel like topping that doesn’t include oats or nuts.
Blackberry Crisp
Ingredients
Fruit Filling
- 6 cups blackberries
- 2 Tablespoons granulated sugar
- 1½ Tablespoons cornstarch
- ⅓ cup maple syrup
- 1 Tablespoon lemon juice
- ¼ teaspoon salt
Oatmeal Crunch Topping
- ½ cup flour
- 1 cup rolled oats
- ½ teaspoon salt
- ⅓ cup light brown sugar
- ½ teaspoons ground cinnamon
- 5 Tablespoons cold butter
Instructions
- Preheat oven to 350°F.
- In a greased 8 in square pan, 8 inch oven-safe skillet or 2.5 quart baking dish, mix together 6 cups blackberries, 2 Tablespoons granulated sugar, and 1½ Tablespoons cornstarch and let sit for as you gather everything else up.
- Stir in the ⅓ cup maple syrup, 1 Tablespoon lemon juice and ¼ teaspoon salt.
- In a small bowl, mix together the ½ cup flour, 1 cup rolled oats, ½ teaspoon salt, ⅓ cup light brown sugar and ½ teaspoons ground cinnamon.
- Place 5 Tablespoons cold butter in the bowl with the dry ingredients and using a couple of knives (or your fingers) work the mixture until it is crumbly and well mixed.
- Spread topping over berries and bake for 35-40 minutes.
- I like it best served warm with MiMi's homemade vanilla ice cream!
Notes
- You can use coconut oil in place of the butter if your prefer.
- I like using white whole wheat flour in this recipe, but all-purpose flour also works great.
- If you don’t have maple syrup, just use a little bit more granulated sugar instead.
Video
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Isn’t it so good?
I’m so confused. No. 5 says to place the coconut in the bowl. What am I missing?
I am so sorry, I used to make the recipe with coconut oil instead of butter and that must be a remnant from then.
Hi Carlee, this recipe reminds me of the blackberry crumble we used to have as a pudding when I was growing up. Part of the fun was going out blackberrying in nearby fields. Unfortunately the blackberries that grow here are sad in comparison and I've never seen enough for a pudding, but the birds do enjoy them.
xx
You are so lucky to have a blackberry bush that produces such beautiful berries right in your backyard. We’re lucky you share such beautiful ways to use them!!
We are pretty lucky!