The Best Blackberry Crisp {Can Use Other Berries, Too!}
This amazing blackberry crisp loaded with juicy fruit and a buttery crisp topping is simple and so delicious! Even better, you can use other berries, too. Think of it as an all-purpose, best-ever fruit crisp!
I love a good fruit crisp. But I have a special place in my heart for fresh blackberry crisp.
It is probably my favorite of all the berry crisps out there (although if I’m being completely honest, this caramel pear crisp is my favorite of all favorites if we are looking at the crisp family as a whole).
A Beautiful Dessert
Fruit crisp desserts, like this one, are fantastic because not only do they taste amazing, but they are so quick to assemble.
In this recipe, the blackberries are tossed with:
- sugar
- flour
- lemon juice
And then layered on the bottom of a baking dish.
Simply top the fruit with that glorious streusel topping, and everything bakes together until bubbly, juicy, and perfect.
Adaptable for Other Berries
The great news about today’s best-ever blackberry crisp is that it’s actually divine with other berries, too, like blueberries or raspberries (haven’t tried it with strawberries, which tend to be more watery).
A couple weeks ago, I made this blackberry crisp with a combo of blueberries and blackberries, and it was amazing.
As long as you keep the ratios in the recipe pretty much the same, this blackberry crisp recipe will prove to be very adaptable.
The Topping is Where Its At
And since we’re friends, I can tell you, without fearing judgement, that 95% of the reason I love a good berry crisp is because of that golden, buttery topping sitting right there on top.
Blackberry crisp topping! Now you’ve got me excited.
All the texture and flavor of a glorious, sweet, buttery oatmeal cookie stretching as far as the eye can see across the fresh, juicy berries.
The last time I served this blackberry crisp, I decided to be bold and skip the vanilla ice cream (a very safe and delicious option) and go with a lemon frozen yogurt.
Oh my goodness, you guys.
It was unreal. Probably one of the better things I’ve ever eaten in my life (especially because I stole all of the topping from Brian’s serving when he wasn’t looking).
One Year Ago: Divine Tres Leches Cupcakes
Two Years Ago: Sweet and Spicy Pork and Pineapple Tacos
Three Years Ago: Whole Wheat Coconut Oil Chocolate Chip Oatmeal Cookies
The Best Blackberry Crisp
Ingredients
Topping:
- 1 ½ cup (150 g) old-fashioned or quick oats (I prefer the texture of quick oats here)
- 1 cup (142 g) all-purpose flour
- 1 cup (212 g) packed light brown sugar
- ¼ teaspoon salt
- 1 cup (227 g) butter, cut into tablespoon-size pieces
Fruit:
- 8-10 cups (680-1020 g) fresh blackberries, washed and dried well
- ⅓ cup (71 g) granulated sugar
- ⅓ cup (47 g) all-purpose flour
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the oats, flour, brown sugar, and salt.
- Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.
- In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.
- Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom.
- Sprinkle the crisp topping evenly over the top.
- Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden (add time, if needed).
- Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream (or lemon frozen yogurt!) or sweetened, whipped cream, if desired.
169 Comments on “The Best Blackberry Crisp {Can Use Other Berries, Too!}”
Made this last night and OMG!! One of the best desserts I’ve ever had! Thank you for posting.
Husband declared this best dessert he’s ever had in his 53 years. Made exactly as recipe stated, w blackberries from our back yard. I’m not usually a very good cook so surprising to get this kind of excitement over a dessert from my usually stoic husband. Thanks!
That’s such high praise from your husband – hope you took all the credit for yourself. You’re amazing!
Should be 1/2 cup of butter or double on all other ingredients. Perfect flavor, very delicious.
It is the best recipe ob blackberry dessert, thank you!
we loved the recipe. The quantities were perfect and the crumble itself was tasty, crunchy and not too sweet, but def sweet enough. I mixed what fruit there was, blackberries with apple and some plums. A perfect summer dish. Can’t move now!
Have made.this recipe a few times and it’s always a hit!! Delicious!! To make a larger pan I scale the berries to 12 cups (1.5 times) and triple the topping except the butter which I double. Definitely a keeper!
I made this for Father’s Day. It was the best crisp I have ever made. The fruit was perfectly sweetened. The topping was buttery and crunchy. This will be my forever go to recipe. Can’t wait to try it with other fruit.
Absolutely delicious ! The directions were easy to follow and my whole family LOVED it! This recipe is a keeper!!
I have an annual bbq party in May. I also have a boysenberry crop in my yard. I will be trying this recipe for sure. I do have a question. Can this recipe be fully prepped before our party, left in the fridge, then baked a few hours into the party? Thanks
what can i use ruhbarb with to make a crisp?
You could try mixing rhubarb with any kind of berry!
Have you used apples?
I have not, sorry!
I grew up always mixing our apples with our blackberries in our pies and crisp to help them go further. It was always delicious. I just used the recipe essentially that way this last time and it was wonderful. I loved the topping.
So good!! Thank you!
Sooo good! I’ve made this recipe several times as our berries are ripened. I cut the butter to one and a half cubes, instead of two cubes, but it’s delicious either way and I’m sure you can substitute different fruits and it’d be equally good.
Need one cube (1/2) cup of butter–not one cup of butter. If you use a cup, it will not be crumbly but will have to be physically cut into cubes or strips and won’t have a crumble texture!
The recipe actually calls for one cup of butter. Using 1/2 cup will alter the results of the crisp.
Needed a bit longer cook time but was delicious !
We only had 6 cups of blackberries (picked from the side of the road in Oregon) and we still just followed the recipe and it was delicious! So don’t be scared if you don’t have enough blackberries.
Can this be frozen for future use?
I haven’t tried…but if so, I’d probably freeze the topping separately than the filling.
this freezes well!! I just made it and we love it – but with only two of us… I put a piece of waxed paper in a dessert dish and then put the crisp on it and freeze. I’ll take a half dozen of these and put them into a gallon freezer bag. so easy to pull out and thaw and serve!
Love this crisp recipe! It’s not too sweet and the topping is divine.
How much is 1 serving?
1/12th of the pan is the easiest way to calculate a serving.
Can you use blackberry pie filling?
I haven’t tried that so I’m not sure of the results – sorry!
AMAZING!
The crisp topping is amazing! I added 1/2 tsp of lemon zest along with the juice . It added a little extra zip and brighten the blackberries nicely. Thanks! I’ll be making this one again!!
Can I make this the same as the blackberry crisp but use fresh raspberries
Definitely NOT the best . Too little sugar in the berries, that’s for sure. And the crust is actually way too buttery! It was like a super buttery cookie batter , which I thought would be yummy but it made a weird
texture in the part that sunk into the berries and was too heavy. I’ve had far better crisp than this
I love the blackberry crisp. How do you think this would do with switching blackberries for raspberries and keeping everything else the same?
I think it would probably be terrific! Report back if you try it. 🙂
You should try adding huckleberry to the back berries. Adds a tartness that is to die for. Half the amount of the huckleberries compared to black berries. I live in Oregon and pick huckleberry around the same time black berries are ripe.
Excellent combo and a quintessential,fresh, NW specialty particularly w red huckleberries. Add cinnamon to the crisp topping.
Delicious!
Did you bake the individual ramekins or just serve the crisp in them? If you baked them, can you tell me how long? Thanks!
Hi Jamie, I just served them in the ramekins, but my sister makes this recipe as individual sized all the time and it works great. I’d check after about 20-22 minutes
I made this last night with our abundant supply of fresh blackberries. I had to do a double take to make sure there was no liquid ingredients, because it looked dry. But this recipe did NOT disappoint. It was delicious! The oatmeal on the top was the perfect crunch. I will say that I only used one stick of butter. This recipe is definitely a keeper! Thanks for sharing it with the rest of the world!
I have made this several times now. It doesn’t disappoint. I have mede with blackberries, but usually use blueberries as my parents have several bushes, and I always have frozen blueberries. I make with Melt, dairy free butter. My husband is allergic to dairy, eggs and soy, so this recipe is a huge blessing! Top with some coconut whipped cream and he is a happy camper. I have some in the oven right now. Thanks Mel.
Made this tonight w/ 8 cups for frozen blackberries, so I added the 1/2 cup extra of flour. Might have been able to reduce to a 1/3 cup, but it was delicious w/ vanilla ice cream! Def keeper. We too grow our own wild berries! LOVE this recipe!
Absolutely delicious! We have a large patch of wild dewberries in our yard (cousin to the blackberry) and I made this today with some of our excess. Rave reviews!! Perfect with a scoop of vanilla ice cream.
This recipe is a keeper! I used Tapioca flour in the berry mix and almond flour in the crisp mixture to keep it more Keto friendly. And coconut sugar instead of white sugar. It is an amazing berry dish and don’t expect leftovers!
Just pulled this out of the 350°oven after 62 minutes! 45 wasn’t nearly enough.
I used all blackberries, so would increase white sugar to 1/2 – 3/4
of a cup.
Also the prep time was 30 minutes. If you don’t have a pastry blender it’s very difficult to incorporate the butter.
It does smell delicious, but the top ‘crisp’ doesn’t look very crunchy. Maybe I’ll try the regular oats next time.
Going to try some, now… It’s VERY good. Needed added sugar.
Prefer a thicker, crunchier topping. This was a bit soft and crumbly. Will try again, maybe with different berries.
unsalted butter or regular?
THANK YOU
I use salted butter
Thank you so much..gives you the browning!
I have blackberries in freezer I picked this summer…going to serve christmas week and pretend it is summer again!
Thank you for a topping focused berry crisp. This was my go-to recipe for the late summer when our wild blackberries were beyond abundant. I picked close to 10 lbs almost daily and had more than even my small herd of goats could keep up with. Everyone I knew and all neighbors received fresh picked, freshly baked blackberry crisps. Perfect sweetness and so forgiving if some berries were a bit tart. This will forever be in my recipe collection. Well done!!!
This is a no brainer failsafe incredibly delicious recipe – so simple and the lemon juice elevates it so it’s not so yucky sweet!
We made this for my sons 19th birthday and was a HUGE hit. We had other deserts, including a triple chocolate cake that is generally the crowd favorite. I kid you not when I say this was the only one people wanted.
Love this recipe! The only thing I change is to reduce the sugar a bit according to our family’s taste. We make this regularly and love it every time.
This recipe was fantastic! I had it warm out of the oven with some vanilla ice cream and it was amazing!!! The only tweak I made was to add some chopped pecans to the topping and it worked great. Highly recommend this recipe!!
This is an absolutely amazing recipe my entire family cannot get enough of it. I wish I can post pictures of it it looks amazing
making right now ! yum !
In my opinion crisp recipes never have the right topping to filling ratio BUT you have perfected it! It’s perfect without being too sweet!
I used an equal mixture of blackberries, raspberries and huckleberries and it was a delight. Thanks for another great recipe!
Hi. I got some freshly-picked triple crown blackberries at church this morning. Such a blessing to be able to gather together again (safely spaced out and wearing masks, of course!). One of my favorite things about summertime church services is that people share their bounty! I found your recipe on Pinterest and I’m excited to try it out.
LOVE this recipe! Making it again with fresh blackberries and peaches!
Seriously delicious and super simple to make! The perfect balance of sweetness – not too sweet, and not too tart. I made this recipe as is, using about ten cups of fresh picked blackberries. Would be good with vanilla ice cream or just plain.
Note to precious comment: I use eight full cups of berries and Old Fashioned Oats. Yum.
Everything about this recipe is perfect. Such a delicious, easy alternative to pie. We have this giant “weed” Himalayan Blackberries just coming in and today is the second day in a row I’m making this. Once ingredients in topping are cut in well, bunch up in hands and then break over fillings to get some nice chunks. Everyone raves!
The title is right- this really IS the BEST blackberry crisp ever!
Do you think I could substitute brown sugar for coconut sugar?
Could definitely try!
CAN YOU MAKE THIS RECIPE WITH PEACHES???
I haven’t tried, but you could definitely experiment 🙂
CAN YOU MAKE THIS RECIPE WITH PEACHES???
The changes I made:
Add fresh grated nutmeg and cinnamon to the crisp
Add 1/2 cup chopped pecans to the crisp
This is my favorite crisp recipe!
You mentioned that you had not tried this with frozen fruit. I just did and the result was a delicious Blackberry Crisp!
The berries had been frozen for about 8 or 9 months so I let them sit on an open grid sort of rack to thaw. The juices drained into a pan which was then reduced to make a nice sauce to pour over the crisp (or on top of the whip cream).
I did add maybe a tablespoon of flour to keep it from getting too juicy.
This will go in our book as a “keeper.”
Thanks for a wonderful recipe!
Yum!
Next time you are out Portland way, head a little farther West and try Unger Farms. My favorite clean farm. 🙂
YES, indeed. My neck of the woods as well!
Can you use frozen blackberries for this recipe?
I have not tried this with frozen fruit, but if you want to try it, I’d suggest these tips: don’t thaw the fruit before using and possibly increase the flour to 1/2 cup.
Great recipe! The blackberry filling is slightly tart and the crisp topping is just sweet enough. I used 10 cups of berries, which made the perfect ratio of filling and crisp. Happy New Year!
I made this for yanks giving and it was delish! I had to use frozen blackberries and did exactly what you said and added an extra 1/2 c flour and it came out great!!! When I make it again I will pour the flour sugar and lemon juice over the blackberries as it was harder to get it all mixed together. Thanks so much for a yummy and not difficult recipe!! Happy thanksgiving:)
Fabulous with blueberries. 5 stars.
Well intentioned people please make it before you comment.
This was absolutely delicious…I followed recipe exactly except used blackberries, raspberries and blueberries, all fresh not frozen… I also chopped some walnuts fine and added to topping but it was not necessary.. The topping was delicious and the filling had perfect consistency. The combination of flour and sugar and lemon gave it the perfect sweetness and not at all liquidy like a lot of crisps. My husband who normally would not choose a berry dessert loved it and told me to save that recipe because it was a keeper. Follow the proportions as stated and you won’t be sorry…it is now my favorite dessert. Oh we company over too and they raved about it…thank you for a great recipe!!!!
Hello, my name is Sharla and I’m a thief and an addict. I am a professional crisp topping thief! I may be know to prefer the top of coffee cake as well! Although I think we should all just form a support group! Haha!
Can’t wait to try this as I picked two huge bowls of blackberries yesterday!
Thank you for this recipe, delicious! I have already made it 4 different times now and just found it a month ago. I have tried it with 2 different gluten free flours; King Arthur’s all purpose GF and Cup for Cup GF best for baking. Both turned out perfect. I used mostly blackberries and some blueberries to round out the flavors. Crispy, buttery, fruity perfection……again Thank you! This recipe has made it to the spice cabinet door (I tape up my “can’t live without” recipes there, handy).
All the best,
Annette
This is the third summer I’ve used this recipe– it truly is THE BEST! For whatever crazy reason ive never printed it out, so have to find it again each time, but today finally got wise enuf to screen shot the ingredients to save time! So glad to find it again– it’s definitely my family and friends’ favorite!
There is one too many sticks of butter in the crumble topping. It turned out melty and not crumbly like it should have been. Very disappointed.
It was soooo good! Had a hard time not eating the topping before baking, lol! New family favorite!❤️
This crisp is sooo good! Made is last weekend in a cast iron skillet on the Traeger and it was a hit! My husband made sure we had berries for another Thank you for sharing!
I forgot to rate the recipe! 5 stars baby, 5! Awesomeness!
Annette
I like to do this with a self rising flour mixture on the bottom. Would this work adding the oats to the bottom mixture?
I haven’t tried that but you could experiment. Good luck!
I used what I had on hand. Frozen blackberries, frozen blueberries and fresh strawberries. I used 1/2 cup flour and it worked out great. Served with homemade vanilla frozen yogurt. I forgot about your mention of homemade lemon frozen yogurt or I would have tried that. I trust your palate!
Can this be made with frozen berries? Any adjustments necessary?
I haven’t tried it, but I believe others have with good results!
I have made this twice with frozen blackberries. I followed the suggestion of not thawing them first and increasing the flour to 1/2 C. and the crisp turned out beautifully. To help the berries fill more space in my pan, I poured them out in batches into my mixing bowl and cut them with kitchen scissors into rough halves. When mixed with the flour it was super easy to see which ones I had missed. I’m trying this method with strawberries for Mother’s Day. And the crisp topping is heavenly! 🙂
Here’s a quick variation. Put all the ingredients for the topping in a food processor and pulse until it forms into crumbs. Go ahead and use old fashioned rolled oats as they will be cut finer with the processing. This was much faster and created a yummy crumb top.
I also divided the topping into two batches and froze one for later. Then I made only half of the fruit filling and baked it in a smaller dish. We only needed enough for three people. Now you will have a fast start to another batch whenever you like as it freezes well.
I used a large can of raggedy ripe peaches in this recipe. Yummy! I added a little flower and a dash of nutmeg to the peaches. Worked out great.
I have been looking for the crunch recipe that Momma always kept handy for apple crisp. You have given it to me!!
Blessings!!!
Soooo delicious. Huge hit at our Christmas Eve dinner party and so easy to make. I’m a big fan of fruit crumble / cobbler recipes instead of pies because they’re easier to make and the dough texture is much more satisfying imo. The blackberries were so yummy.
Question – will the topping work with a brown turbino sugar and not traditional brown sugar? We just moved out of the country and they don’t sell brown sugar or even molasses to make your own brown sugar. Was hoping to make this for the thanksgiving event we will celebrate here
Thank you!
Hey Michelle – I haven’t tried that…it’ll probably give a different flavor and texture to the topping but it’s definitely worth a try!
Absolutely delicious! I used 5 cups of berries for an 8×8 pan and it was perfect. I’ve made this twice now for guests and they loved it!
Thank you, Mel!
We’re I’m from we call this a crumble never herd this referred to as a crisp before! Can’t wait to try this recipe though it looks delicious. 🙂
Picked blackberries at 2pm found your recipe and made it, from picking to lips in 3 hours and hubby says it’s the best he’s EVER had! Thank you for posting this amazing crisp!
I made this Crisp last night, 4 of them actually! I split 2 batches up into 4 8×8 pans. They turned out AMAZING! Great flavor for such an easy dessert! I too love the crust so I think I would double the topping for the next ones I make. Thanks for sharing such a fabulous recipe!!!
How long did you cook the individual ramekins?
I’d suggest baking them for about 25-30 mins
I just made this with peaches and blueberries and it was pure winning golden delight! Perfect mix of favors. Thanks Mel!
Yum!
I made this recipe with fresh blackberries we picked today and it was amazing!! Definitely going to be trying with other berries.
Isn’t this awesome with freshly picked berries?! Glad you liked it.
I had 2cups of blueberries that needed to be used and they made an awesome crisp! I cut the recipe to 1/4 and cooked it in a bread pan. I was just cooking for myself so it was the perfect size for a couple of servings.
First time making, used 8 c blackberry, 2 c blueberry, baked for 65 min. Delicious!! Served 12 generous helpings.
How many servings does this make? I’m looking to just make two servings in ramekins 🙂
It makes a 9×13 inch pan, so probably 8-10 servings. You would have to experiment with cutting it down to get the serving size you are looking for. Good luck experimenting.
This recipe is divine! Not too sweet, brings out the flavor of the berries. It’s the end of our season and I don’t have many left. Any ideas how to reduce it to an 8×8 pan?
I think halving it might be your best bet.
Made this last night and it was THE BEST blackberry cobbler i have ever made – hands down. Delicious!
1/3 cup doesn’t seem like enough sugar for that many berries. Would like to know if anyone thought it was too tart or if the brown sugar in the topping takes care of that.
It actually seemed a little too sweet to me. I think I might use less.
My families fav crumble. We used peaches and freshly picked blackberries. Amazingly good. I made a crumble yesterday that asked for frozen fruit, not good. The topping falls into the bottom of the dish and turns into a cake mixture and you need to cook it a long time. Don’t go there!
I made this with frozen blueberries and it was sooooo good!! I increased the flour just a little because I was worried about it being runny but I think it would have been fine as is. Thanks for another great recipe!
This recipe: “the best blackberry crisp” is heavenly. Probably the best blackberry crisp I’ve ever had. I highly recommended it
This was fabulous!
has anyone tried canned pie filling for this?
My goodness. After making this for my family last night, I literally threw away the other recipes I had in my box of favorites. This one is the ONLY one I will bake from now on. The crumbly top was the best I have ever had. Thank you for sharing!
Also the crisp was wonderful thank you
Mel not to change to subject but do you have a good recipe for champagne cake?
I don’t – sorry!
I grew up on a berry farm in Oregon and have been making berry desserts for my husband for 17 years now. Last night, after tasting this, he said, “this might be the best one you’ve ever made!” Thanks for giving me another one to add to my collection!!
That’s awesome – talk about high praise!
Do you think if I made this the night before, it would hold up? We are going to a family reunion and this looks fabulous, but I don’t know if it’ll get too mushy.
Will you reheat it at the reunion or serve it cold/room temp? Just wondering if you could keep the topping separate and assemble at the reunion and bake there – that may help with sogginess in the crust.
I made this and gobbled most of the 9×10 down by myself. I’m not ashamed.
I also, however, added in 1/2 tsp each of Cinnamon and Nutmeg to the topping – which I believe made the crust that much better.
**meant 9×13 pan. Still not ashamed.
Delicious additions to the crust!
Absolute best crisp I’ve ever made.
I had 11 cups of fresh picked berries so used them all.
Also, was short half stick butter (town an hour away so couldn’t just pop to store for more) & it STILL turned out scrumptious!
Mel, I am so sad….I tried this twice thinking frozen berries were the culprit, but alas – fresh strawberry and rhubarb produced the exact same result. The topping never got crisp, it absorbed the juices and was gummy and wet…it tasted good, but wasn’t at all what the picture shows. I added extra flour, cooked it a little longer to no avail….neither one had runny filling, so I know I used enough flour, but still zero crunch; any thoughts?
Darn, Sharon! I hate to hear that. What type of pan are you using?
This was delicious! We picked some blackberries and the whole time I was thinking about how you had just posted a recipe for blackberry crisp! Perfect timing! The whole family loved it and begged me to make it again- I happily obliged.
AMAZING!!! This was so wonderful and my husband wants me to make it tomorrow for his family. YUM YUM!!!
We live on a farm in central Texas and i have tons of blackberries. My freezer if full. I made this recipe for our Bible study group with frozen blackberries and it was a big hit. I do like a cripsier topping so next time I will reduce the butter a little and add chopped pecans. Thanks for this yummy recipe.
Glad everyone loved it, Donna!
I think crisps are the best dessert ever, SO quick and easy to make and so ridiculously delicious! Love, love the idea of lemon ice cream topping it. Will try the yogurt from Jeni’s book. Have you tried the dark chocolate ice cream? It’s out of this world amazing!
Yes, I agree! It’s amazing.
we made this last week for dessert with friends and my kids fought over the left overs the next day, absolutely yummy! but the main reason for my comment is to just say, you are my hero. i have been making your recipes for years now and you never let me down. i feel like we are good friends and thats totally silly since you have no clue who i am 🙂 a couple weeks ago i was baking something and i had a question about a step in the recipe (not one of your recipes) and my 10 year old said, “can you text Mel and ask what she thinks?”. when i explained that i don’t actually know you he looked shocked and said he always thought that Mel was one of my cousins or an aunt or something. you are great and I’m so thankful for all you do for my family!
Hahahaha, this made me laugh out loud! Thanks for totally making my day with your comment, Lisa. I’m so, so happy you love the recipes! Tell your 10-year old we ARE friends. 🙂
Made this for our FHE treat tonight and it was AMAZING!!!
In case anyone is wondering, frozen cherries are FABULOUS in this!!! Here’s how I did it: I used 2 bags of frozen tart cherries from Trader Joe’s. I left the cherries frozen but sliced them in half (yep, while still frozen) and added an extra Tablespoon of sugar since they are tart cherries. Everything else the same. Maybe a little extra lemon, cause why not. I put the filling in the oven while I made the topping to give the cherries a head start, coming from frozen. Started the 45 minutes once I added the topping and put it in the oven. Consistency was perfect! I wouldn’t change a thing. My husband declared this his new favorite!
Uh, I will be making this ASAP. Sounds amazing, Sheriece! Thanks for sharing. 🙂
This looks so good. My sister made a berry cobbler when we were recently at her place. Not sure if she used this recipe. She gets a lot from your site. I’m glad to see someone posted a g free version. We have a few family members who have it. Anyway, I was wondering if any has tried this using frozen berries. Where I live they charge a lot for the fresh ones. I live in the Midwest and you would think they tack on the gas prices. It’s just not an area that’s good for growing them due to our climate.
I half it, and used raspberries. Heavenly!
Hi Mel!! How would you store this if made the day prior??
Thanks!!
Probably covered with saran wrap and popped in the fridge.
Oh. My. Oh. My. I made this tonight and all I can say is, “Oh. My.” It is the most delicious crisp I have ever had! Easy to make, too. Yum! Yum! Yum! Going to the kitchen to get more…….Oh. My!
Thanks, Deeann! 🙂
The best fruit crisp is blackberries and nectarines 50-50! Yummy!!
Thank you for changing the format and no longer have the read more button. I come to your site at least once a day (usually more) and consider you my virtual bestie. Just thought I would tell you how amazing you are!!
Thanks, Julie!
I’m intrigued by the half oat / half flour topping. I grew up on oat topping, but in my adulthood I’m rebelling by using a flour topping. Not sure why, since I do love oats. Will definitely try this. I’m wondering – berry season is so short and I tend to freeze lots to eat later. Have you tried this w/ frozen berries?
Oops, just saw your note. That’s exactly what I was thinking of trying. Thanks!
I love cobbler season!
Paige
http://thehappyflammily.com
Yes, I am ‘that’ person who almost doubles the crumb, cobbler, topping etc. of almost every crisp, cobbler, I make. I love it!
Can not wait to make this. We love blackberries, or any other kind of fruit. We like the oats too. For those that do not like the oats could make a crumb topping. Simple and perfect. 1/2 cup brown sugar, 1 cup flour, 1/2 cup butter. Blend till crumbly. Best to use cold butter. This would not be gluten free unless using different flour.
Crumb topping thief here too! 🙂 My husband’s favorite dessert is a crisp warm from the oven with a generous scoop of ice cream, so I’m looking forward to surprising him with this. And I’m filing away the caramel pear crisp for fall. Thanks Mel!
I needed to adapt this for my celiac husband, as I do for most recipes. For anyone else interested in baking this gluten free, here is what I did. I think it turned out great. I used strawberries and blueberries. I used 1/3 cup corn starch to off set the wateriness of strawberries (potato starch flour is my other favorite thickener). Left all other filling ingredients the same. For the topping I did 1/2 quick oats and 1/2 rolled oats (gluten free obviously), 3/4 cup almond flour, 1/4 cup slivered almonds and the rest the same. I baked according to instructions. My filling was thick and the topping was buttery goodness. Thanks so much for a fun new recipe for my family! I love having recipes I can adapt easily for my husband but taste good for the rest of us.
Thanks for the report back, Catherine!
Thank you for sharing this GF version! I am drooling over this recipe pondering how to make it eatable for my family and saw your comment! Can’t wait to try this – thinking it will be the perfect 4th of July treat!
That looks so yummy!!! I am all about the topping too! You are not alone. I have been known just to eat it out of the bowl. 🙂
That looks just delicious and I love blackberries, too. I am wondering if you’ve ever tried reducing the butter a bit. I know the topping is the best part, but that’s a lot of butter for a fruit dessert. I wonder if it can be cut down?
Hi Teresa – I have used less butter in other fruit crisps – the topping is definitely more crunchy and loses some of that buttery appeal, but I’m sure you could definitely adapt it.
This looks delicious. Unfortunately, I grew up with a no-oats crisp and can’t seem to acquire a taste for the oats version. Since most recipes include oats I often wonder if my mom just never had any on hand and so left them out!:)
My favorite no-oat crisp topping is to sprinkle a dry yellow cake mix on top of the fruit, dot with butter, then bake. Yum!
I prefer the no-oats topping also! But, I think they are often called crumbles or crunches instead of crisps. Try a google search for crumble instead of crisp. I suspect she just had a basic topping recipe she used for whatever fruit was on hand.
Personally my favorite part is the fruit, so Mel and I would be fine. She could have most of the topping in exchange for me getting lots of the fruit. LOL.
Thanks Alice E. Just finished reading all about crisp/crumble/cobbler/buckle…very interesting. We use g. sugar, b. sugar, flour, and melted butter for our “crisp”. I do believe we have been making a “crumble” all along!
In the Joy of Cooking… There is a recipe called either Fruit or Apple Paradise. It is a crisp made without the Oatmeal. My favorite 🙂