Why You’ll Love This Recipe
This Blackberry Crisp is a perfect combination of tart and sweet, with fresh blackberries baked under a golden, buttery oat topping. It’s a quick and easy dessert that’s sure to impress anyone at the table. Whether served warm with a dollop of whipped cream or a scoop of ice cream, it’s a comforting treat that captures the essence of summer.
Ingredients
1 cup rolled oats
1 cup brown sugar
¾ cup all-purpose flour, divided
½ cup butter, softened
4 cups fresh blackberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine oats, brown sugar, and ½ cup of flour. Cut in the softened butter with 2 knives or a pastry blender until the mixture is moistened and crumbly.
- Spread the fresh blackberries evenly into an 8-inch square baking dish. Sprinkle with the remaining ¼ cup flour and toss to coat the blackberries.
- Sprinkle the oat mixture evenly over the top of the blackberries.
- Bake in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the blackberries are bubbling.
- Let the crisp cool slightly before serving. Serve warm with whipped cream or vanilla ice cream for an extra treat.
Servings and Timing
This recipe yields 8 servings and takes approximately:
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
Variations
- Berry Crisp: Add other berries like raspberries, strawberries, or blueberries for a mixed berry crisp.
- Nutty Topping: Add chopped nuts like almonds, walnuts, or pecans to the oat mixture for added crunch and flavor.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make this dessert gluten-free.
- Citrus Zest: Add a teaspoon of lemon or orange zest to the blackberry mixture for a zesty twist.
Storage/Reheating
- Storage: Store leftover crisp in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also microwave individual servings for about 30 seconds.
FAQs
1. Can I use frozen blackberries for this recipe?
Yes, you can use frozen blackberries. Just be sure to thaw them before using and drain any excess liquid to avoid a soggy crisp.
2. Can I substitute the brown sugar?
Yes, you can substitute brown sugar with white sugar or coconut sugar if preferred. Keep in mind that the flavor may change slightly.
3. Can I make this dessert ahead of time?
Yes, you can prepare the crisp and refrigerate it before baking. When ready to bake, let it sit at room temperature for 10 minutes and then bake as usual.
4. How can I make the topping extra crumbly?
To make the topping more crumbly, ensure that you don’t overwork the butter into the oat mixture. The butter should be cut in until it forms small, pea-sized crumbs.
5. Can I use other fruit for this recipe?
Yes, you can use other fruits like peaches, apples, or pears. Adjust the cooking time based on the fruit you choose (e.g., apples may require a bit more time to cook).
6. How do I know when the crisp is done?
The crisp is done when the topping is golden brown and the filling is bubbling around the edges.
7. Can I make this recipe vegan?
Yes, to make it vegan, substitute the butter with a plant-based butter or coconut oil, and use a plant-based sweetener if needed.
8. Can I freeze the blackberry crisp?
Yes, you can freeze the crisp before baking. Cover it tightly with plastic wrap and foil and store it in the freezer for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as usual.
9. Can I use quick oats instead of rolled oats?
While quick oats will work, rolled oats provide a better texture for the topping, making it more crumbly and chewy. If you use quick oats, the texture may be a bit softer.
10. How do I make sure the filling doesn’t get too runny?
If your blackberries are very juicy, sprinkle a little cornstarch over the fruit before baking to help thicken the filling. You can also adjust the amount of flour in the recipe to help absorb the liquid.
Conclusion
This Blackberry Crisp is a simple, yet delicious dessert that captures the sweet and tart flavors of fresh blackberries. The buttery, oat topping adds the perfect crunch, making it the ultimate summer treat. Whether you enjoy it on its own or with whipped cream or ice cream, it’s a dessert that’s sure to be loved by everyone at the table!
Blackberry Crisp
This Blackberry Crisp is the perfect combination of sweet and tart, with fresh blackberries baked under a buttery, golden oat topping. It’s an easy, comforting dessert that can be served warm with whipped cream or a scoop of vanilla ice cream for an extra treat. Whether you make it with fresh or frozen blackberries, this dessert is sure to be a crowd-pleaser!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert, Comfort Food
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup rolled oats
1 cup brown sugar
¾ cup all-purpose flour, divided
½ cup butter, softened
4 cups fresh blackberries
Instructions
-
Preheat the oven to 350°F (175°C).
-
In a bowl, combine oats, brown sugar, and ½ cup of flour. Cut in the softened butter with 2 knives or a pastry blender until the mixture is moistened and crumbly.
-
Spread the fresh blackberries evenly into an 8-inch square baking dish. Sprinkle with the remaining ¼ cup flour and toss to coat the blackberries.
-
Sprinkle the oat mixture evenly over the top of the blackberries.
-
Bake in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the blackberries are bubbling.
-
Let the crisp cool slightly before serving. Serve warm with whipped cream or vanilla ice cream for an extra treat.
Notes
For a nutty twist, add chopped almonds, walnuts, or pecans to the oat topping.
Make sure to thaw frozen blackberries before using and drain any excess liquid to prevent a soggy crisp.
To make this dessert gluten-free, substitute all-purpose flour with a gluten-free flour blend.
