Blackberry Crisp with Oat Topping

Why You’ll Love This Recipe

This blackberry crisp is easy to make with minimal ingredients and no fancy techniques. The oat topping is crunchy, buttery, and golden, providing a perfect contrast to the bubbling, jammy blackberries underneath. It’s flexible, too—use fresh or frozen berries, and adjust the sweetness to your liking. It’s the kind of comforting dessert that comes together quickly and always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Fresh or frozen blackberries
• Granulated sugar
• Lemon juice
• Cornstarch (or all-purpose flour)
• Vanilla extract (optional)

For the oat topping:

• Old-fashioned rolled oats
• All-purpose flour
• Brown sugar
• Ground cinnamon
• Salt
• Unsalted butter (cold and cubed)

Directions

1. Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or similar-sized pan.
2. Make the filling: In a large bowl, toss blackberries with sugar, lemon juice, cornstarch, and vanilla extract if using. Pour the mixture into the prepared baking dish and spread evenly.
3. Make the topping: In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add cold butter cubes and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Assemble: Sprinkle the oat topping evenly over the blackberry mixture.
5. Bake: Bake for 35–40 minutes, or until the topping is golden and the filling is bubbling around the edges.
6. Cool slightly before serving to allow the filling to set.

Servings and timing

This recipe serves 6–8 people. Prep time is about 15 minutes, bake time is 35–40 minutes, and cooling time is 10–15 minutes before serving.

Variations

• Mixed Berry Crisp: Combine blackberries with raspberries, blueberries, or strawberries.
• Nutty Topping: Add chopped almonds, pecans, or walnuts to the oat mixture for crunch.
• Gluten-Free Option: Use gluten-free oats and a gluten-free flour blend.
• Spiced Version: Add a pinch of nutmeg or cardamom to the topping.
• Individual Crisps: Bake in ramekins for single-serve portions.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–45 seconds or warm the whole dish in the oven at 325°F (165°C) for 10–15 minutes. The crisp can also be frozen (baked or unbaked) for up to 2 months—thaw and bake or reheat before serving.

FAQs

Can I use frozen blackberries?

Yes, no need to thaw—just toss with extra cornstarch (about 1 tablespoon more) to absorb extra moisture.

How do I keep the topping crisp?

Use cold butter and don’t overmix the crumble; keep some chunks for a crunchy texture.

Can I make this ahead of time?

Yes, assemble the crisp and refrigerate unbaked for up to 24 hours. Bake just before serving.

Is this dessert very sweet?

The sweetness is balanced by the tartness of the blackberries. You can reduce sugar if using very ripe berries.

Can I make it dairy-free?

Yes, substitute dairy-free butter or solid coconut oil for the topping.

What kind of oats should I use?

Old-fashioned rolled oats work best for a hearty texture. Avoid quick oats—they become too soft.

Do I need to peel the blackberries?

No, blackberries don’t need peeling. Just rinse and dry before using.

Can I use a different fruit?

Yes, peaches, apples, or plums all work well with the same topping.

What’s the best way to serve it?

Warm, with a scoop of vanilla ice cream or whipped cream.

Can I double the recipe?

Absolutely—double all ingredients and use a 9×13-inch baking dish. Increase bake time by 5–10 minutes.

Conclusion

Blackberry crisp with oat topping is a classic comfort dessert that’s simple, satisfying, and bursting with flavor. With a buttery, golden crumble and juicy berry filling, it’s perfect for family dinners, holidays, or weeknight cravings. Easy to adapt and always delicious, this crisp is a dessert you’ll come back to again and again.

Blackberry Crisp with Oat Topping

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Blackberry crisp with oat topping is a warm, rustic dessert made with juicy blackberries baked under a golden, buttery oat crumble. It’s simple to make and irresistibly delicious, especially when served with ice cream or whipped cream.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 4 cups fresh or frozen blackberries
2. 1/2 cup granulated sugar
3. 1 tbsp lemon juice
4. 2 tbsp cornstarch (or all-purpose flour)
5. 1/2 tsp vanilla extract (optional)
6. 3/4 cup old-fashioned rolled oats
7. 1/2 cup all-purpose flour
8. 1/2 cup brown sugar
9. 1/2 tsp ground cinnamon
10. 1/4 tsp salt
11. 1/2 cup unsalted butter (cold and cubed)

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Instructions

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large bowl, mix blackberries with granulated sugar, lemon juice, cornstarch, and vanilla extract (if using). Pour into prepared dish and spread evenly.
3. In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add cold butter and mix with fingers or pastry cutter until mixture resembles coarse crumbs.
4. Sprinkle the oat topping evenly over the blackberry filling.
5. Bake for 35–40 minutes, until topping is golden brown and filling is bubbling.
6. Let cool for 10–15 minutes before serving.

Notes

1. Use frozen blackberries straight from the freezer, adding an extra tablespoon of cornstarch to absorb moisture.
2. Add chopped nuts like pecans or almonds for added crunch.
3. Top with vanilla ice cream or whipped cream for serving.
4. Don’t overmix the topping—leave some larger crumbs for better texture.

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 22g
• Sodium: 120mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 35mg