Old Fashioned Blackberry Crisp
A comforting and nostalgic dessert featuring juicy blackberries topped with a crunchy oat mixture, perfect for summer gatherings.
Ingredients
Oat Topping
- 3/4 cup quick or old-fashioned oats Use old-fashioned for more texture.
- 1/2 cup all-purpose flour Can use gluten-free flour blend.
- 1/2 cup packed brown sugar
- 1 pinch salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold unsalted butter, cut into small pieces Keep cold for a flakier topping.
Blackberry Filling
- 4-5 cups fresh blackberries, washed and dried About 24–36 ounces.
- 3 tablespoons granulated sugar Reduce to 2 tablespoons for less sweetness.
- 2 tablespoons cornstarch Helps thicken the berry juices.
- 1/2 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice Balances sweetness and brightens flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease an 8- or 9-inch square baking dish.
- In a medium bowl, whisk together the oats, flour, brown sugar, salt, and cinnamon.
- Add the cold butter pieces to the oat mixture and use a pastry blender or two forks to cut the butter in until the mixture is crumbly and pea-sized bits remain. Set aside in the fridge.
- In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, vanilla, and lemon juice. Toss gently to avoid mashing.
Assembling and Baking
- Spread the blackberry mixture evenly in the prepared baking dish.
- Sprinkle the oat-butter topping evenly over the berries.
- Bake for about 45 minutes, until the fruit is bubbling and the topping is golden. Tent with foil if browning too quickly.
- Remove from oven and let stand for 10-15 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Can be adapted with mixed berries or made vegan by substituting ingredients.