Blackberry Crisp Recipe
One of my favorite summertime dessert recipes is this classic blackberry crisp recipe, it brings back memories of picking blackberries from my horse pastures…with lots of help from my horse. We always knew the berries were ripe when Dusty came in with purple lips! If I managed to beat Dusty to getting the ripe berries, I would go in from the pasture and rinse off my bounty of blackberries and immediately throw them into the oven with this sweet, crispy topping.
I like a 50/50 mix of the topping and berries…so if you want less topping and more berries either increase your amount of berries in a larger dish, or reduce the topping portion ingredients by half and you should be spot on! This recipe is really quick to put together, so be sure to start your oven preheating before you begin…
To Make Your Blackberry Crisp…
To start, preheat your oven to 350 degrees F (175 degrees C) and butter your 9 x 13 baking dish or a 1.5 qt casserole dish. Dust your blackberries in the sugar and gently stir to combine. Allow the berries to sit in the sugar while you gather up your ingredients and make the topping. For the topping you will need all-purpose flour, rolled oats, brown sugar, butter, cinnamon and nutmeg.
In a large mixing bowl, combine the flour, rolled oats, brown sugar, cinnamon and nutmeg. Cut your cold butter in using a pastry cutter or by using two knives and ‘cutting’ it in by crossing the blades (my cheat method as a teen!). Once your butter has been cut in, transfer the berries to your baking dish and spread evenly to cover the bottom of the pan or dish. Top the berries with the crumbly butter and oats topping, spreading it evenly over the berries. Place the blackberry crisp into your preheated oven and bake at 350 degrees F (175 degrees C) for 40-45 minutes or until the topping is golden brown and the berries are bubbling around the edges. The topping may appear patchy and partially dry until completely done, and the juices from the berries and the melted butter have finished this crisp to perfection.
Last Updated: July 28th, 2016
- 4 1/2 c (648 g) blackberries (fresh or frozen)
- 4 Tbsp (48 g) sugar
- 2 c (240 g) all-purpose flour
- 2 c (200 g) rolled oats
- 1 1/2 c (320 g) light brown sugar (packed)
- 1 tsp (6 g) cinnamon
- 1/2 tsp (1 g) nutmeg
- 1 1/2 c (340 g) butter (cold)
Preheat oven to 350 degrees f (175 degrees C). Butter 9 x 13 pan or 1.5 qt casserole dish.
In a medium or large mixing bowl add sugar to blackberries, stir gently to coat berries. In another large mixing bowl combine the dry ingredients: flour, rolled oats, light brown sugar, cinnamon and nutmeg. Add butter and use a pastry cutter to cut the butter in until it reaches pea sized crumbles.
Add blackberry mix to baking dish, making an even layer that covers the bottom, then top the berries with the dry crumble crust mixture.
Bake in preheated oven at 350 degrees F (175 degrees C) for 40-45 minutes or until berries are bubbling around the edges and the topping is golden brown.
*This topping is very heavy, to reduce some of the calories use half the topping ingredients.