This easy blackberry crisp recipe features juicy summer berries with a toasty oat and brown sugar topping. Serve with a scoop of vanilla ice cream!
It’s blackberry season—let’s make blackberry crisp!
Our kiddo loves fresh fruit, so I’ve been getting all kinds at the farmers market this summer. Peaches, cherries, blueberries… Every type has been delicious, but I’ve been especially impressed by the fresh blackberries. They’re soft, juicy, and sweet. In past summers, I’ve definitely under-appreciated this wonderful fruit!
To spread the blackberry love, I’m sharing my easy blackberry crisp recipe. The fresh berries bake into a tart, jammy filling, which I top with an oat crumble that gets beautifully golden brown and toasty in the oven. This vegan and gluten-free dessert is wonderful on its own, but it’s even better with a scoop of vanilla ice cream on top. I think you’re going to love it!
Blackberry Crisp Recipe Ingredients
Here’s what you’ll need to make this blackberry crisp recipe:
- Blackberries, of course! Fresh or frozen. I love to use fresh berries when they’re in season, but frozen blackberries are a great alternative at other times of year.
- Cane sugar – Just a tablespoon! It lightly sweetens the filling and helps the blackberry juices thicken.
- Cornstarch – It thickens the filling’s juices even more.
- Lemon juice and zest – They add bright flavor to this simple crisp.
- Vanilla extract – I rarely make a dessert without it. I love its warm, buttery flavor.
- Old fashioned oats, almond flour, and crushed walnuts – They give the crumble topping a great crispy texture and toasty, nutty flavor.
- Brown sugar – It sweetens the crumble topping.
- Cinnamon – It adds warm, cozy depth of flavor.
- Coconut oil – It helps the crumble topping form delicious nutty clumps. If you don’t have coconut oil handy, butter works here too.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Blackberry Crisp
This blackberry crisp recipe is easy to make! Here’s how it goes:
First, prep the filling. Place the blackberries, cane sugar, cornstarch, lemon juice and zest, and vanilla in a large bowl. Toss until the berries are evenly coated in the other ingredients.
Next, make the topping. In a medium bowl, combine the oats, brown sugar, almond flour, walnuts, cinnamon, and salt. Use your hands to work in the coconut oil until the mixture is crumbly.
Then, assemble the crisp. Spread the fruit filling in a greased 8×8-inch or similar baking dish (a skillet like the one pictured works great!). Evenly sprinkle the crumble mixture on top.
Finally, bake! Transfer the crisp to a 400°F preheated oven, and bake until the fruit is bubbling and the topping is golden brown, about 30 minutes. Let cool for 5 minutes before serving, preferably with a big scoop of vanilla ice cream on top.
Blackberry Crisp Tips & Variations
- Get ahead. Berry crisps and other fruit crisps are some of my favorite desserts to make when I’m entertaining, because you can do most of the hands-on work in advance! Prep the topping up to 4 hours ahead of time, and store it at room temperature. Make the filling up to a day ahead, and store it in the fridge. Assemble and bake the crisp when you’re ready to serve.
- If the topping browns before the filling is bubbling, tent the crisp with foil and continue to bake. The foil will slow additional browning on the top of the crisp, giving the filling more time to cook without the crumble burning.
- Make it your own. This blackberry crisp recipe is delicious as written, but you can also use it as a template for customizing your own fruit crisp. Replace the walnuts with another nut, such as pecans or pistachios, or change up the fruit. This recipe would be fantastic with a mix of blackberries and other berries, such as strawberries or raspberries. Peaches or nectarines would be a nice addition too.
Store leftover blackberry crisp in an airtight container in the refrigerator for up to 3 days. The topping will lose its crispy texture, but it will still taste delicious.
- Serving suggestion: Add a scoop of Greek yogurt to turn leftover crisp into a yummy breakfast.
More Easy Summer Dessert Recipes
If you love this blackberry crisp recipe, try one of these easy summer desserts next:
- Peach Crisp
- Rhubarb Crisp
- Blueberry Cobbler
- Easy Peach Cobbler
- Lemon Blueberry Bread
- Cherry Clafoutis
- Homemade Cherry Pie
- Or any of these 30 Easy Summer Desserts!
- ¾ cup whole rolled oats
- ¾ cup almond flour
- ½ cup brown sugar
- ½ cup crushed walnuts
- ¾ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 6 tablespoons firm coconut oil
- Preheat the oven to 400°F and grease an 8x8-inch or similar baking dish.
- In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice and zest, and vanilla and toss to coat.
- Make the topping: In a medium bowl, combine the oats, almond flour, brown sugar, walnuts, cinnamon, and salt. Using your hands, work in the firm coconut oil until the mixture is crumbly.
- Scoop the blackberry filling into the prepared baking dish. Evenly sprinkle on the topping and bake for 25 to 35 minutes, or until the fruit is bubbling and the topping is golden brown.
- Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.