Classic Blackberry Crisp
June 26, 2017 
It's summertime and everyone should know how to make a classic fruit crisp dessert. They are easy to make and you can make them with so many different fruits. I'm making this one with blackberries, but you can add blueberries and raspberries for nice mixed berry crisp. And leftovers are great the next day or even as a sweet treat for breakfast with your coffee.
Making the filling is basically just gently tossing the berries in a big bowl with the other filling ingredients. Making the topping is a cinch if you have a food processor - just place everything in the bowl and pulse. Assemble and bake. Couldn't be easier.
Blackberry Crisp
for a printable recipe click here
(I don't like fruit desserts too sweet - if you like them sweeter, bump up the sugar in the fruit mixture to ½ cup or more.)
serves 6
Fruit Mixture:
8 cups fresh blackberries (about six 6-ounce containers) or whatever mix of berries you like
⅓ cup sugar
1 large lemon, zested and juiced
¼ teaspoon ground nutmeg
¼ teaspoon cinnamon
pinch of salt
1½ Tablespoons cornstarch
Topping:
1 cup rolled oats (I use regular but you can use quick-cooking if you want)
⅓ cup brown sugar
½ cup whole wheat flour (I prefer whole wheat for a richer taste, but you can use regular AP flour)
½ cup butter (1 whole stick), cut into slices
Preheat the oven to 350° F.
Make the fruit mixture:
Place the berries in a large bowl. Add the sugar, lemon zest, nutmeg, cinnamon and salt and toss gently. Place the cornstarch and lemon juice in a small jar with a lid and shake well. Pour over the berry mixture and gently toss again until coated.
Spray an 8x8 glass baking dish with cooking spray and add the berry mixture.
Make the crisp topping:
In a food processor, add the oatmeal, sugar and flour and pulse until blended. Add the sliced butter and pulse until the mixture is well blended. (If you don't have a food processor, you will have to do this in a bowl and use two knifes, cutting the butter into the oatmeal mixture until it is well blended.)
Assemble and bake:
Scatter the topping over the fruit. Bake for about 45 - 50 minutes, until the topping is crisp and brown and the fruit is bubbling. Remove from oven to let cool and set up a bit until just warm. Serve with vanilla ice cream on top.
Reader Comments (6)
Hi!! Welcome back -- I've missed hearing from you. The recipe sounds delicious. While I was in school --many, many years ago, apple crisp used to be one of my favorite desserts. But your berry dessert looks more elegant. The color is so rich and I'm like you I don't like overly sweet desserts. I hope you are well -- still knitting, I imagine. Have a fantastic Independence Day!! Abbracci!
Oh My! Blackberries have been on my mind for days. I'm making this pronto. Thank you so so much.
Missed you too!
That looks so delicious especially in the summer !
Oh my that looks just lovely!!! I'm with Marisa Franca . . . when I was in school apple crisp was my favorite. But this looks just delicious!!! Thanks for sharing!!
Caprese Salad with Pesto Sauce is one of the best italian food. A great antipasto bite to start your meal with. Juicy tomatoes and mozzarella cheese salad topped with freshly made pesto sauce.
Yummy, this looks delicious. Blackberries and raspberries are my favorites.