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best blackberry crisp with oats in a bowl with ice cream

Blackberry Crisp

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The BEST blackberry crisp! This old-fashioned crisp has a crunchy oat topping and jammy blackberry filling. Perfect for a crowd (or for one).
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Servings: 8 servings
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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:

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.
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  • Transfer to the prepared baking dish.
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  • In a medium bowl, combine the oats, walnuts, almond meal, coconut, cinnamon, and salt.
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  • 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.
    rolled oats and almond meal with honey or maple syrup for blackberry crisp recipe easy
  • Spread the filling over the top.
    a homemade healthy blackberry crisp recipe topped with oats and maple syrup topping
  • 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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