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 white dish of blackberry-studded fruit crisp, with a scoop of vanilla ice cream on the side.

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.

A spoon scooping out a bite of baked, blackberry fruit crisp from a white dish.

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.

A white dish heaped full of blackberry-studded fruit crisp.

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.

A white dish of blackberry-studded fruit crisp, with a scoop of vanilla ice cream on the side and a spoon taking out a bite.

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

4.60 stars (633 ratings)



  • 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


  • 8-10 cups (680-1020 g) fresh blackberries, washed and dried well
  • cup (71 g) granulated sugar
  • cup (47 g) 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.


Fruit: 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. 
Serving: 1 serving, Calories: 357kcal, Carbohydrates: 50g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 41mg, Sodium: 191mg, Fiber: 6g, Sugar: 28g