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Blackberry Crisp

Blackberry Crisp

Blackberry Crisp is a cozy, fruit-filled dessert made with sweet blackberries and a crunchy oat topping. It’s easy to make with simple ingredients and perfect served warm with a scoop of vanilla ice cream.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Breakfast, Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method

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!)

Equipment

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

Method
 

Preheat & Prep
  1. Preheat your oven to 350°F (175°C). Lightly grease your baking dish with a touch of oil or butter.
Make the Filling
  1. 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.
Make the Topping
  1. 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.
Assemble
  1. 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.
Bake
  1. Bake uncovered for 35–40 minutes, or until the fruit is bubbling and the topping is golden brown.
Cool Slightly & Serve
  1. 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.