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.
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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
The Ingredients
- 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.
The Directions
- 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!
TIP!
Check the crisp at the 30-minute mark. If the topping becomes too brown, tent with foil, then continue baking until ready.
Storage Tips
- 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?
Blackberry Crisp
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Servings: 8 servings
The BEST blackberry crisp! This old-fashioned crisp has a crunchy oat topping and jammy blackberry filling. Perfect for a crowd (or for one).
email me the recipe!
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Ingredients
For the Filling:
- 6 cups blackberries, fresh or frozen—do not thaw if frozen
- 2 tablespoons cornstarch
- ⅓ cup honey or pure maple syrup
- 1 ½ teaspoons pure vanilla extract
For the Topping:
- 1 cup old fashioned rolled oats
- ¾ cup chopped walnuts, almonds, or pecans (untoasted)
- ½ cup almond flour or almond meal*
- ½ cup flaked coconut (I prefer unsweetened; sweetened works too)
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅓ cup extra virgin olive oil or melted coconut oil
- ⅓ cup honey or pure maple syrup
For Serving:
- Vanilla ice cream, frozen yogurt, or Greek yogurt or nonfat plain greek yogurt for breakfast
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1(of 8); without ice cream or yogurtCalories: 407kcalCarbohydrates: 47gProtein: 6gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gPotassium: 305mgFiber: 9gSugar: 30gVitamin A: 234IUVitamin C: 23mgCalcium: 67mgIron: 2mg
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Sign Me UpFrequently Asked Questions
How is Blackberry Crisp Different From Crumble or Cobbler?
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).
Can I Make Blackberry Crisp in a Cast Iron Skillet?
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.
Can I Make Blackberry Crisp Using Frozen Blackberries?
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.
Related Recipes
More crisps and cobblers for your summer dessert spread:
great recipe, I loved it!
I am so happy to hear that Marsha! Thank you for letting me know.
Delicious! We had a bunch of extra organic pears so I made it with pears and blackberries. Didn’t have the almond meal but still turned out well. Served it with non fat Greek yogurt.
I’m so happy that you enjoyed it, MV! Thank you for sharing this kind review!
I look forward to trying this recipe! My grandparents used to live up in the Tomah area and behind the house, there was a nice meadow plus a gigantic blackberry patch with this wonderful stream running through it. Whenever I would visit, naturally we would pick berries. My grandma always made preserves and of course some sort of crisp – can’t recall exactly. I’ll NEVER forget the last time we picked because I slipped backwards into a huge wasp nest – not even close to fun! Anyway, this will remind me of such nice summers with my grandparents – thank you.
Hope you enjoy it Chris!
So delish!! I had a ton of juice in mine (blackberries, strawberries and peaches), which was yummy. But, would probably add another one or two tablespoons of cornstarch to make it a little thicker next time. Thanks again for a winner!
Hi Kelly! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent with my backyard blackberries and some added blueberries. Love the maple syrup so not too sweet, plus the delicious crunch of the pecans. Everything about this was delicious and made again for neighbors.
Hi Anne! So glad you enjoyed the recipe! Thank you for this kind review!
I made this. I was very disappointed. (The blackberries were expensive too.) It didn’t have much flavor. Wasn’t sweet at all. Pretty runny and I had added more cornstarch as I was afraid that might happen!
I’m sorry to hear you had trouble with the recipe, Lin. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it
This was delicious!! I love desserts, but try hard not to use regular sugar. I used date syrup for the sweetener. My husband and I really enjoyed it. Thanks. ☺️. PAM
So happy to hear you enjoyed it, Pam!
I had exactly 6 cups of blackberries in my refrigerator from my blackberry bush and I used a mixture of pecans, walnuts and almonds. This recipe was delicious with vanilla ice cream! Thank you for sharing your delicious recipes!
So happy to hear, thank you Sheri!
Hi Erin … Si I made your strawberry and blueberry crisp today and it was so delicious!!! I was wondering if I could just use the same recipe for blueberry and jar peach flavor? …We like the ingredients in that one better …
Hi Deanne, perhaps you are thinking of another recipe? We don’t have a strawberry and blueberry crisp combo on the site. Just a strawberry, triple berry or cherry.