Blackberry Crisp

Whisking Wolf
by Whisking Wolf
8 servings
55 min

Grab a spoon and dig into this Blackberry Crisp made with fresh blackberries and a buttery oat crisp topping. This easy peasy recipe is and perfect for breakfast or dessert.

Life is precious and, apparently, so is my Uber driver. So precious, in fact, that his mama put it on his birth certificate. I get that newborn babies are precious, but a grown man with a Hyundai that smells like stale Happy Meals is not. Thirty minutes in an enclosed car with Precious and I’m convinced he wears hamburger-scented cologne. And the last thing a girl wants after a turbulent flight in a torrential rainstorm is to be sitting in traffic with Ronald-Stinking-McDonald.

That’s right, I just called Precious a clown. Not to his face, of course, but even after I showed restraint with the name calling, Ronald still gave me a one-star passenger rating. I take a personal offense to that single star; it’s not my fault I puked all over the backseat of his Elantra. If he hadn’t smelled like a Quarter Pounder with moldy cheese then I wouldn’t have lost my cookies.

If you’re wondering what any of this has to do with baking, it’s the Precious backstory of why I’m simultaneously carsick and hungry. It’s also a public service announcement: after you upchuck in an Uber it’s best to replenish your stomach contents with wholesome ingredients like blackberries and oats.

It’s also best to pack up and move before your driver mails you the bill for detailing his car.

But before I flee, I’m making myself the one pick-me-up snack that never let’s me down: a fruit crisp. Through thick and thin, planes and Precious, in buttery oat crusts I trust. And since blackberries are buy one get one free this week, I’m loading my pie plate with a heaping pile and baking them until they’re bubbly hot. With a jammy fruit filling and a crunchy oat topping, this crisp will ensure I make my escape with a full stomach.

Before sharing the recipe for Blackberry Crisp, here are a few tips to help you out:

Crisp Ingredients

Fresh blackberries are recommended but if you don’t have access to fresh then frozen will work in a pinch. Thaw before use then blot excess moisture with a paper towel before beginning.

Preparation Tips

This crisp was tested in a 9-inch pie plate but can also be made in a cast iron skillet.

How to Store Blackberry Crisp

This crisp can be stored in the refrigerator up to 5 days. Cool to room temperature then cover tightly with plastic wrap before refrigerating.

Fruit crisps can be frozen up to 3 months after baking. Cover cooled crisp with plastic wrap then with aluminum foil before freezing. Thaw overnight in the refrigerator, remove plastic wrap and foil then warm in a 350 degree oven for 20 minutes or until hot.

I hope you enjoy this recipe for Blackberry Crisp. Please leave a comment and rating below once you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like blackberry desserts then you’ll love Blackberry Muffins. Made from scratch with no refined sugar, these wholesome breakfast treats are the perfect use for summer berries.

Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min
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Blackberry Filling
  • 5 cups fresh blackberries
  • 1/4 cup granulated sugar
  • 2 Tbsp cornstarch
  • 2 tsp lemon juice freshly squeezed
Crisp Topping
  • 3/4 cup old-fashioned oats
  • 1/2 cup dark brown sugar packed
  • 1/3 cup all-purpose flour unbleached
  • 1/4 tsp sea salt fine
  • 6 Tbsp unsalted butter cold and cubed

Preheat oven to 375 degrees. Grease a 9-inch pie plate and set aside.
Add all blackberry filling ingredients to a large mixing bowl. Stir gently until combined and berries are coated then transfer mixture to your prepared pie plate.
Add all crisp ingredients to a medium bowl. Cut in butter with two forks until the mixture is crumbly and the butter is pea-sized. Sprinkle over blackberry filling in an even layer.
Place pie plate on a cookie sheet lined with aluminum foil then bake for 35 to 40 minutes or until topping is golden brown and blackberries are bubbly hot.
Transfer pie plate to a wire rack and cool for 10 minutes to allow juices time to thicken. Serve warm with a scoop of vanilla ice cream.
Cool leftovers to room temperature then cover and store in the refrigerator up to 5 days.
Whisking Wolf
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