Description

Craving a dessert that’s both comforting and bursting with fresh berry flavor? This Blackberry Crisp is a simple, rustic treat that combines juicy blackberries with a buttery, oat-filled topping for a perfect balance of tart and sweet

Ingredients

Scale

With just five ingredients, this recipe highlights the natural tartness of blackberries and a wholesome, crunchy topping. Fresh blackberries are ideal for the best flavor.

1 cup (80 g) rolled oats: Creates a hearty, crunchy topping.
1 cup (200 g) brown sugar: Adds caramel-like sweetness and crispness.
¾ cup (90 g) all-purpose flour, divided: Thickens the filling and binds the topping.
½ cup (115 g) butter, softened: Forms a rich, crumbly texture.
4 cups (about 600 g) fresh blackberries: Provide a juicy, tart filling.
Substitutions and Variations:
- Dairy-Free: Use vegan butter or coconut oil (firm, not melted) for the topping.
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free flour blend and use certified gluten-free oats.
- Lower Sugar: Reduce brown sugar to ¾ cup (150 g) or use a sugar substitute like coconut sugar.
- Fruit Swap: Replace blackberries with raspberries, blueberries, or a mix of berries, or add 1 cup sliced peaches for variety.
- Flavor Boost: Add ½ teaspoon cinnamon or ¼ teaspoon nutmeg to the topping, or mix 1 teaspoon lemon zest into the blackberries.

Why These Ingredients Matter: The blackberries deliver a tart, juicy filling, while the oats, flour, and butter create a golden, crunchy topping. The brown sugar adds sweetness and enhances the crisp texture.

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Instructions

Step 1: Prep

Preheat the oven to 350°F (175°C).
Grease an 8×8-inch baking dish with butter or cooking spray.
Tip: Use a glass or ceramic dish for even baking, and grease lightly to prevent sticking.

Step 2: Prepare the Topping

In a medium bowl, combine 1 cup rolled oats, 1 cup brown sugar, and ½ cup all-purpose flour.
Add ½ cup softened butter and cut it in using two knives, a pastry blender, or your fingers until the mixture is moistened and crumbly, with pea-sized clumps.
Tip: Work the butter in thoroughly but avoid overmixing to keep the topping crumbly, not doughy.

Step 3: Prepare the Blackberry Filling

Spread 4 cups fresh blackberries evenly in the greased 8×8-inch baking dish.
Sprinkle the remaining ¼ cup all-purpose flour over the blackberries and toss gently to coat, helping to thicken the juices during baking.
Tip: Rinse and pat blackberries dry before using, and handle gently to avoid crushing.

Step 4: Assemble

Sprinkle the oat mixture evenly over the blackberries, covering the fruit but allowing some berries to peek through for a rustic look.
Tip: Don’t press the topping down; let it sit loosely for a crisp, textured finish.

Step 5: Bake

Place the baking dish on a baking sheet to catch any drips.
Bake at 350°F (175°C) for 35–40 minutes, until the topping is golden brown and the blackberry filling is bubbling.
Tip: Check at 30 minutes; if the topping browns too quickly, cover loosely with foil for the remaining time.

Step 6: Serve

Let the crisp cool for 5–10 minutes to allow the filling to set slightly.
Serve warm with a scoop of vanilla ice cream or whipped cream for a creamy contrast.
Tip: Spoon into bowls to capture the juicy filling, and serve immediately for the best texture.