Fresh blackberries with sugar and a hint of lemon are baked with a crispy, crunch oat topping in this classic dessert that everyone loves. Don’t forget the vanilla ice cream!
If you’re wondering what the best thing to do with fresh, in-season blackberries is, this Old Fashioned Blackberry Crisp is the answer!
I just love crisps and cobblers. They can be made with almost any kind of fruit (fresh or frozen) and served warm with a big scoop of vanilla ice cream, they’re comfort food in dessert form.
And of all the crisps I’ve made, this blackberry version is one of my favorite. Maybe it’s because blackberries are one of my favorite fruits. Or maybe it’s the simple but amazingly delicious oat topping.
Actually, it’s probably both.
One thing is for sure–if you’re looking for an easy-to-make, crowd-pleasing dessert that’s perfect any season of the year, I highly recommend this blackberry crisp.
Although I always make this with fresh blackberries, I think frozen would work just as well. I’d suggest not thawing the berries ahead of time, and maybe adding an extra 1/2 teaspoon or so of cornstarch to the berry mixture.
You could definitely make this with a mixture of fresh berries too. Feel free to adapt the recipe using whatever you have on hand.
And although both regular and quick oats work in this recipe, I prefer the way the toppings turns out using quick oats, so that’s what I usually opt for. I admit, the topping is my favorite part.
Either way, this crisp is so easy to throw together, and everyone loves it. If you have any leftovers, they make for a pretty great breakfast the next day too!
Made with ingredients you probably already have on hand, dessert doesn’t get any better than this Old Fashioned Blackberry Crisp. Just don’t forget the ice cream!
Be sure to save this Old Fashioned Blackberry Crisp recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Blackberries
Appearance: Look for berries that are deep purple to black in color, and are plump and firm to the touch. Avoid berries that look wrinkled or dried out.
Berries should be glossy, with no signs of crushing, bruising, or mold.
Storing: Do not wash blackberries until you are ready to use them. Keep blackberries in a shallow container in the refrigerator for 3-4 days.
To freeze blackberries, arrange them in a single layer on a baking sheet. Place them in the freezer for a few hours, then pour the frozen berries into a large sip-top plastic bag or container. Frozen berries will keep for up to 10 months.
Here’s what you’ll need to make Old Fashioned Blackberry Crisp
- Oats
- Flour
- Brown sugar
- Spices: cinnamon, salt
- Butter
- Blackberries
- Sugar
- Cornstarch
- Lemon juice
- Vanilla
Old Fashioned Blackberry Crisp
Ingredients
For the topping
- 3/4 cup quick or old-fashioned oats
- 1/2 cup flour
- 1/2 cup brown sugar
- Pinch of salt
- 1/2 teaspoon cinnamon
- 1/2 cup cold butter cut into small pieces
For the fruit
- 4-5 cups fresh blackberries 24-36 ounces, washed and dried
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350 degrees. In a medium bowl, whisk together the oats, flour, brown sugar, salt and cinnamon.
- Cut in the butter with a pastry blender until the mixture is crumbly; set aside.
- In a separate bowl combine the blackberries, sugar, cornstarch, vanilla and lemon juice. Toss gently to combine.
- Lightly grease an 8 or 9-inch square baking dish. Spread the blackberry mixture evenly in the pan. Sprinkle the oatmeal topping over the blackberries.
- Bake for about 45 minutes, or until fruit is bubbly and topping is golden. Let stand 10-15 minutes before serving.
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Who Dished It Up First: Adapted from Mel’s Kitchen Cafe
4 comments
Jeannette Shields
This was really good. I used gluten free flour and oatmeal and white sugar (because I didn’t have the brown) and I was very happy with it. I used a cast iron pan too. I think it’s a 12”, but I’m not certain because I bought it a couple years ago. Thank you for this recipe. I’m looking forward to making some more of your recipes!
Lauren
How do I store this after?
Erin
Did you use unsalted butter?
LavenderLynn
I had about 4 cups of thawed out Marionberries and made this recipe. It turned out delicious. I would definitely make this again.