A simple fruit crisp is the little black dress of summer desserts. It’s always appropriate, can be transformed with a simple swap of accessories, and causes men to stutter. Most recently, this all-purpose treat struts its stuff as a Blackberry Crisp.
Unlike strawberries and raspberries, which seem universally loved (hello, Raspberry Muffins), blackberries are the controversial cousin that’s often forgotten.
(Perhaps because they can sometimes have a tart/bitter flavor that can be off-putting to some.)
Once baked, however, blackberries are truly something special.
They’re a little tart, a little moody, and a whole lotta juicy!
In today’s healthy blackberry crisp, the ripe berries sweeten in the oven and bubble up into jammy perfection under a to-die-for golden aromatic topping.
The most challenging part of making this easy fruit crisp recipe (and this classic Cherry Crisp)?
Stopping yourself from stuffing the entire crisp into your mouth before it’s properly cooled.
Suffice it to say, this is the perfect blackberry crisp for a crowd…or for one if you’re like me and just in a crisp mood!
5 Star Review
“Delicious! We had a bunch of extra organic pears so I made it with pears and blackberries.”— Maela —
As for the topping, this is the emperor of all crisp toppings.
I’ve played around with dozens of topping recipes, ranging from Strawberry Rhubarb Crisp to Peach Crisp to Gluten Free Apple Crisp. The one I used for today’s cherry blackberry crisp—the simplest of them all—is the one I return to over and over again.
The oats get toasty, the nuts are fragrant, and the coconut provides a subtle, imperceptible background note that makes any fruit crisp positively divine.
PLUS, for those with dietary concerns, the almond meal makes the crisp topping naturally gluten free!
How to Make the BEST Blackberry Crisp
This healthy blackberry crisp is one you can serve for dessert with a big scoop of ice cream (or Oat Milk Ice Cream), and then enjoy the next day for breakfast with a dollop of Greek yogurt.
Anytime is a great time for crisp.
Looking for a blackberry crisp using frozen blackberries? Look no further! You can adapt this recipe into a blackberry crisp with frozen berries by swapping for an equal amount of frozen blackberries. No need to thaw.
- 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 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. Mellows out the tartness of the blackberries.
- 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, subtle chew, and nutty flavor old-fashioned oats lend the irresistible topping.
- Almond Meal. My swap for making blackberry crisp without flour. The almond meal compliments the berries beautifully AND makes this blackberry crisp gluten free too (like this Almond Flour Banana Bread)!
- 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 black berry filling ingredients in a bowl.
- Transfer to a baking dish.
- Combine the dry topping ingredients.
- Drizzle in the olive oil and honey and stir to combine.
- Spread the filling over the top. Bake blackberry crisp at 350 degrees F for 45 to 55 minutes, until hot, bubbly, and golden.
Check the crisp at the 30-minute mark. If the topping becomes too brown, tent with foil, then continue baking until ready.
- Remove, let rest for 10 minutes, then serve warm. ENJOY!
- 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?
My only request for serving this healthy blackberry crisp: be confident and use the big spoon for your serving.
It’s the right thing to do.
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.
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 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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