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).
I’ve needed/wanted a tried-and-true berry crisp recipe that could become my go-to as I excitedly watch all the berries come into season year after year after year.
Admittedly, blackberries aren’t quite in season where I live yet, but I’ve seen them start to pop up in a few grocery stores (I got the ones pictured today at Costco).
I’m definitely looking forward to later in the summer when the pick-your-own farms near me will have them bursting.
Or…when we take a short trek to Portland, OR, where my in-laws live, we can stop basically anywhere and start picking (assuming we aren’t trespassing, and the blackberries haven’t been, you know, drenched in exhaust fumes for the span of their life, of course).
Blackberries are everywhere there. It’s crazy. My father-in-law always likes to remind us that they are actually a weed.
Clearly, I’m not above eating weeds. Or rather, the offspring of weeds.
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.
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.
I’ve been known to claim the role as “The Crisp Topping Thief” when no one is looking.
You know, that person that sneaks bites of blackberry crisp straight from the pan, blatantly ignoring the vibrant fruit underneath and picking off only the crispy, divine, addictive topping.
I’m not ashamed.
Well, except for when my kids bewilderingly ask why the blackberries are all of a sudden naked, and I have to decide in a split second whether to play dumb or confess.
I can’t help it. Seriously, I live for the crisp topping.
Anyone else in this camp? Please tell me I’m not alone.
I’m pretty sure it’s going to be the same crowd that gets animated about crust.
Gimme all the crust and crisp topping, and no one will get hurt.
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 homemade 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).
The lemon frozen yogurt I made was from Jeni’s Ice Cream cookbook (I’ve made it 3-4 times, so good!).
If you don’t have this cookbook, never fear! I’ve seen lemon ice cream (or frozen yogurt) options at the store..and there are lots of similar recipes online.
Also, as a quick sidenote, I love using these round creme brûlée ramekins for serving the fruit crisp (you could even bake individual portions in them, if you want!).
One Year Ago: Divine Tres Leches Cupcakes
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Three Years Ago: Whole Wheat Coconut Oil Chocolate Chip Oatmeal Cookies
- 1 1/2 cup (5.25 ounces) old-fashioned or quick oats (I prefer the texture of quick oats here)
- 1 cup (5 ounces) all-purpose flour
- 1 cup (7.5 ounces) brown sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks, 16 tablespoons) butter, cut into tablespoon-size pieces
- 8-10 cups fresh blackberries (about 24-36 ounces), washed and dried well
- 1/3 cup (2.5 ounces) granulated sugar
- 1/3 cup (1.65 ounces) all-purpose flour
- 1 tablespoon fresh lemon juice
- 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.
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.