Blackberry Crisp is an easy, old-fashioned dessert you’ll love! Fresh blackberries, topped with a crumb streusel, baked and served a la mode.
We have blackberry vines growing over our back fence from a forest park behind our home. The vines grow like ravenous beasts in the Spring and early Summer here in Oregon, and it is all I can do to NOT hack at them with the clippers to tame them. HOWEVER… if I’m “nice” and let them grow unhindered, even though they’re a nuisance, we harvest several quarts of fresh wild blackberries each summer.
I pick as many berries as I can (and I have red stains on my fingers and battle scars from the thorns to prove it). Then we take the trimmers to the vines, and cut the vines as far back over the other side of the fence as possible. We keep them clipped back until the following year, and then we battle them and pick blackberries all over again! It’s a LOVE-HATE relationship!
We love to make cobblers, bars, jam, muffins, scones and pies using our “FREE” blackberries each year. This recipe I am sharing today is a super easy way to incorporate fresh blackberries into an easy to make, classic dessert.
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How To Make Blackberry Crisp
Lightly grease a 2 quart baking dish OR 9″ square pan with non-stick baking spray. Add the fresh blackberries to the baking dish, and very gently toss with flour and granulated sugar. This mixture will help absorb some of the juices as the berries bake, and will just slightly sweeten the blackberries.
Prepare The Crumb Topping
In a large bowl, combine packed brown sugar, old-fashioned oats, flour, and cinnamon. Gently mix these ingredients with a fork or whisk until combined.
Cut in COLD butter with a pastry blender or two forks until the topping mixture is crumbly and the butter is cut to “about” the size of peas. This is the crumb topping for your blackberry crisp!
Time To Bake The Blackberry Crisp
Evenly distribute the crumb topping over the blackberries, using all the topping to cover the berries completely. Place the berry crisp into a preheated 375°F oven on the middle rack.
TIP: I usually place a sheet of aluminum foil on the rack UNDER the baking dish, just in case the blackberry juice bubbles up and out of the dish. It is rare when that happens, but if it does, it sure makes cleanup much easier!
Bake the blackberry crisp for 40 minutes. Once done, it should be bubbly around the edges, and the topping should be nicely browned. You can see (in the 2nd photo below), how the crisp reduces in volume (from the top of the baking dish to much lower than the rim).
Ready To Eat!
When the blackberry crisp is done cooking, transfer it from the oven to a wire rack, to cool down about 10 minutes or so before serving. This also helps the juices to stabilize a bit before you scoop out the portions.
Serve the cobbler warm, with a nice, big ol’ scoop of vanilla ice cream. I whipped up a batch of homemade vanilla ice cream to have with this delicious dessert! A little scoop of ice cream is the absolute perfect way to top off and enjoy this dessert.
I hope you enjoy this yummy dessert like we do. For me it’s wonderful to be able to enjoy the fresh summer blackberries from our very own backyard. Such a nice treat… I almost don’t mind the thorns sticking me as I grab more and more off the vines!
Have a great day, and thank you so much for stopping by for a visit. I hope you have the opportunity to come back soon. Take care.
Looking For More COBBLER or CRISP Recipes?
You can find all of my recipes for cobblers or crisps in the Recipe Index, which is located at the top of the page. I have some yummy recipes, including:
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Recipe adapted from: “The New Pillsbury Family Cookbook”, published by the Pillsbury Co., 1973, page 131
Blackberry Crisp is an easy, old-fashioned dessert you will love! Fresh blackberries, topped with butter-crumb streusel, baked, and served a la mode.
- 6 cups fresh blackberries
- ¼ cup all purpose flour
- ¼ cup granulated sugar
- ½ cup old-fashioned oats
- ¾ cup brown sugar (packed)
- ¾ cup all purpose flour
- 1 teaspoon ground cinnamon
- ½ cup COLD butter
Preheat oven to 375°F. Lightly grease a 2 quart baking dish OR 9" square pan with non-stick baking spray.
Place blackberries in prepared baking dish; add flour and granulated sugar. Toss gently to lightly coat berries.
Make Crumb Topping: In a large bowl, combine packed brown sugar, oats, flour, and cinnamon. Gently mix with a fork or whisk until combined. Cut in COLD butter with a pastry blender or two forks until topping is crumbly and butter is cut to "about" the size of peas. Evenly distribute topping over blackberries, using all the topping to cover completely.
BEFORE BAKING TIP: Place a sheet of aluminum foil on the rack UNDER the baking dish before baking, in case blackberry juice bubbles up and out of the dish. It sure makes cleanup much easier! Place blackberry crisp on the middle rack of oven. Bake at 375°F. for 40 minutes. When done, it should be bubbly around the edges, and the topping should be nicely browned.
When done, transfer dish to wire rack. Let cool for about 10 minutes. Serve crisp warm, with a scoop of vanilla ice cream (optional, but totally recommend). enjoy!
Here’s one more to pin on your Pinterest boards!