In the wild, warm summer months, a scoop of golden-oat-topped Blackberry Crisp forever hits the spot! One of the easiest fruit crisps to bake, this easy summer dessert can be made with fresh or frozen blackberries. Top yours with vanilla ice cream, I insist.
Why You’ll This Blackberry Dessert Recipe
- Blackberry Appreciation. Blackberries are sometimes forgotten, unlike their more popular cousins strawberries and blueberries (hello, Strawberry Crisp). Even if you don’t love them raw, baked blackberries are something special. They’re jammy, sweet and tangy, and bewitching.
- Emperor of All Toppings. I’ve played around with dozens of topping recipes, ranging from Strawberry Rhubarb Crisp to Gluten Free Apple Crisp. This is the one I return to over and over again. It’s toasty, fragrant, and nutty.
- Super Fast. Since blackberries take zero prep (unlike Cherry Crisp which requires pitting and Peach Crisp which takes peeling), you can stir the filling together in less than 5 minutes.
- Dietary Friendly. As written, this crisp is naturally gluten-free. It uses wholesome ingredients (which I remind myself of when I’m having leftovers with yogurt for breakfast!).
5 Star Review
“Delicious! We had a bunch of extra organic pears so I made it with pears and blackberries.”— Maela —
How to Make the BEST Blackberry Crisp
- Blackberries. The summer berry with an attitude. I love how blackberries are a little sweet, tart, and bitter all at the same time.They’re loaded with fiber and essential vitamins and minerals. (If you share my adoration for these little berries, you’ll also enjoy Blackberry Pie and this Skinny Blackberry Margarita.)
- Maple Syrup + Honey. I like to put maple syrup in the berry mixture and a drizzle of honey in the topping to bring the flavors of these wholesome natural sweeteners into this blackberry crisp recipe.
- Vanilla. A subtle backnote.
- Oats. Nothing beats blackberry crisp with oats that toast in the oven. (For an oven-free version, see Slow Cooker Triple Berry Crisp.) I love the crunch and nutty flavor old-fashioned oats lend the irresistible topping.
- Almond Meal. My swap for making blackberry crisp without flour. The almond meal complements the berries beautifully AND makes this blackberry crisp gluten free.
- Coconut. Another addition that marries with juicy summer berries. I also love the added texture it gives the oat and almond topping. (Coconut is also a fantastic addition to this Healthy Granola recipe.)
- Cinnamon. For a little cinnamon spice to make this healthy blackberry cobbler complete with EVERYTHING nice.
- Nuts. Give the topping a final finish of crunchy perfection. Walnuts, pecans, or almonds are all lovely choices.
- Olive Oil. Helps the topping get that iconic golden color.
- Mix the Filling Ingredients. If your blackberries are frozen, no need to thaw.
- Place the Berries in a Dish. I like a ceramic baker for this.
- Make the Topping. Stir the dry ingredients in a bowl.
- Drizzle in Oil and Honey. You can use melted butter if you prefer.
- Sprinkle on the Topping and Bake. 350 degrees F for 45 to 55 minutes, until hot, bubbly, and golden. Remove, let rest for 10 minutes, then serve warm. ENJOY!
Check the crisp at the 30-minute mark. If the topping becomes too brown, tent with foil, then continue baking until ready.
- To Store. Place leftover crisp in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Warm individual portions in a microwave-safe container until heated to the desired temperature. You can also reheat blackberry crisp in a 350-degree F oven until heated through. Tent with foil, if needed, to prevent the topping from over-browning. You may also enjoy blackberry crisp chilled straight from the fridge!
- To Freeze. Store blackberry crisp in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Recommended Tools to Make this Recipe
- Mixing Bowls. My favorite nested set for all of your baking needs.
- Baking Dish. This one has been my loyal fruit crisp and cobbler partner for many years.
- Ice Cream Scoop. Join me in adding a healthy scoop (or two) of vanilla ice cream to this healthy blackberry crisp, won’t you?
For the Filling:
- 6 cups blackberries, fresh or frozen—do not thaw if frozen
- 2 tablespoons cornstarch
- 1/3 cup honey or pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
For the Topping:
- 1 cup old fashioned rolled oats
- 3/4 cup chopped walnuts, almonds, or pecans (untoasted)
- 1/2 cup almond flour or almond meal*
- 1/2 cup flaked coconut (I prefer unsweetened; sweetened works too)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/3 cup extra virgin olive oil or melted coconut oil
- 1/3 cup honey or pure maple syrup
- Vanilla ice cream, frozen yogurt, or Greek yogurt or nonfat plain greek yogurt for breakfast
- Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a deep 8×8-inch or similar baking dish with nonstick spray. Set aside.
- Place the blackberries in a large mixing bowl, then scatter the cornstarch over the top. Add the honey and vanilla, then fold gently to combine.
- Transfer to the prepared baking dish.
- In a medium bowl, combine the oats, walnuts, almond meal, coconut, cinnamon, and salt.
- Drizzle the olive oil and honey over the top, then use a spatula to combine until the dry ingredients are evenly moistened. It will be thick and sticky.
- Spread the filling over the top.
- Bake the crisp until the filling is hot and bubbly, about 45-55 minutes. Check the crisp at the 30-minute mark. If the topping becomes too brown, tent with foil, then continue baking until ready. Let rest for 10 minutes, then serve warm, smothered with vanilla ice cream, homemade whipped cream, or Greek yogurt.
- TO STORE: Place leftover blackberry crisp in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Warm individual portions in a microwave-safe container until heated to the desired temperature. You can also reheat blackberry crisp in a 350-degree F oven until heated through. Tent with foil, if needed, to prevent the topping from over-browning. You may also enjoy blackberry crisp chilled straight from the fridge!
- TO FREEZE: Freeze blackberry crisp in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving or reheating.
- *INGREDIENT NOTE: To make your own almond meal, pulse whole, raw almonds in the food processor until they form fine crumbs. Do not over-process, or you will have almond butter instead.
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Frequently Asked Questions
It’s all in the topping! Crumbles typically omit oats from their topping, so they have a denser crust on top. On the other hand, cobblers either use a cake-like batter (like this Crock Pot Peach Cobbler) or a biscuit-style batter. This gives them a different texture and appearance from fruit crisps (like my favorite Crock Pot Apple Crisp).
Sure! If you want a rustic look for serving, you can make this healthy blackberry crisp in an 8- or 9-inch cast-iron skillet. Make sure to grease it well if it is not seasoned properly.
Absolutely. Use the same amount of frozen blackberries and do not thaw them first. You may need to extend the baking time by several minutes. Look for the topping to be golden and the filling hot and bubbly.