Best Blackberry Crisp Recipe (with Oats & Honey!)

A Blackberry Crisp is a classic, rustic dessert made with fresh or frozen blackberries that are sweetened and baked under a buttery, crumbly topping.

This Blackberry Crisp has saved my summer dessert plans more times than I can count.

Here’s a simple and delicious Blackberry Crisp Recipe that’s perfect for summer (or anytime you’ve got juicy blackberries on hand!).

It’s warm, bubbly, and topped with a buttery oat crumble—no fancy ingredients or equipment required.

How To Make Blackberry Crisp?

Recipe Overview

A quick and cozy blackberry crisp recipe made with juicy blackberries, oats, nuts, and sweetened naturally with honey or maple syrup. No mixer, no fancy equipment—just big flavor and a golden, crunchy topping.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Cuisine: American
• Course: Dessert or Breakfast
• Difficulty: Easy
• Yield: 6 servings
• Calories: ~260 per serving

Equipment You’ll Need

• 8×8-inch or 9×9-inch baking dish
• Mixing bowls
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Oven

Ingredients

For the Filling:

• 6 cups blackberries, fresh or frozen (do not thaw if frozen)
• 2 tablespoons cornstarch
• ⅓ cup honey or pure maple syrup
• 1 ½ teaspoons pure vanilla extract

For the Topping:

• 1 cup old-fashioned rolled oats
• ¾ cup chopped walnuts, almonds, or pecans (untoasted)
• ½ cup almond flour or almond meal
• ½ cup flaked coconut (I use unsweetened)
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• ⅓ cup extra virgin olive oil or melted coconut oil
• ⅓ cup honey or pure maple syrup

For Serving:

• Vanilla ice cream, frozen yogurt, Greek yogurt, or plain nonfat Greek yogurt (for breakfast!)

Ingredient Notes

1. Blackberries – Fresh or frozen, both work. If using frozen, keep them frozen when you mix so they don’t release too much liquid.

2. Cornstarch – Helps thicken the juices so your crisp isn’t soupy.

 3. Sweetener – I like honey for its floral hint, but pure maple syrup adds great depth too.

4. Oats – Stick with old-fashioned rolled oats for the best texture. Avoid quick oats—they’ll turn mushy.

5. Almond Flour – Gives the topping a nutty taste and helps keep it naturally gluten-free.

6. Coconut Oil or Olive Oil – Coconut oil adds a light tropical flavor, while olive oil keeps things neutral.

Direction

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Lightly grease your baking dish with a touch of oil or butter.

2. Make the Filling

In a large bowl, gently toss the blackberries with cornstarch, honey or maple syrup, and vanilla. Pour the mixture into the baking dish and spread it out evenly.

3. Make the Topping

In another bowl, combine the oats, chopped nuts, almond flour, coconut, cinnamon, and salt. Drizzle in the olive oil or melted coconut oil, followed by the honey or maple syrup. Stir until the mixture is well coated and crumbly.

4. Assemble

Sprinkle the oat topping evenly over the blackberry mixture. Don’t pack it down—let it stay loose and crumbly for that perfect crisp texture.

5. Bake

Bake uncovered for 35–40 minutes, or until the fruit is bubbling and the topping is golden brown.

6. Cool Slightly & Serve

Let it cool for 10 minutes so the juices thicken up. Then scoop and serve warm with a scoop of vanilla ice cream or a dollop of yogurt.

Nutrition (Per Serving)

• Calories: ~260
• Fat: 12g
• Carbohydrates: 36g
• Fiber: 5g
• Protein: 4g
• Sugar: 18g (from honey/maple + fruit)

Pro Tips For Blackberry Crisp

For the best Blackberry Crisp, here’s what I’ve learned from making it again and again: use fresh blackberries when they’re in season for the juiciest flavor, but don’t hesitate to grab frozen berries when they’re not—just skip thawing to avoid a watery filling.

Taste your berries before mixing; if they’re tart, add a touch more honey or maple syrup.

When making the topping, stir the oats, nuts, almond flour, and coconut with your hands—it helps coat everything evenly in the oil and syrup, creating a crispier, golden finish.

Bake until the berries bubble thickly around the edges and the top is deep golden brown—that’s your visual cue, it’s done.

If you’re prepping ahead, mix the topping and filling separately and store them in the fridge until ready to bake. And trust me, a scoop of vanilla ice cream melting into that warm crisp? Pure comfort.

How to Store and Reheat Blackberry Crisp?

1. Fridge: Store covered in the fridge for up to 4 days.

2. Reheat: Warm in the oven at 300°F for 10-15 minutes to revive the crisp topping. Microwave works too, but the topping will soften.

How To Know When The Blackberry Crisp Is Ready?

Watch for these signs:

1. Berries should be bubbling around the edges.

2. Topping should be golden brown and slightly firm to the touch.

3. If you’re unsure, insert a spoon into the middle—if it’s hot and thick, it’s done!

FAQ

Final Thought

I hope you try this easy blackberry crisp recipe—whether you’re looking for a cosy dessert or a fruit-filled breakfast.

Let me know how it turns out in the comments or tag me if you post it online. I’d love to hear your twist on it!