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The Best Blackberry Crisp

Yield: 12 servings (9X13-inch pan)
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes

Ingredients

Topping:

  • 1 ½ cup (150 g) old-fashioned or quick oats (I prefer the texture of quick oats here)
  • 1 cup (142 g) all-purpose flour
  • 1 cup (212 g) packed light brown sugar
  • ¼ teaspoon salt
  • 1 cup (227 g) butter, cut into tablespoon-size pieces

Fruit:

  • 8-10 cups (680-1020 g) fresh blackberries, washed and dried well
  • ⅓ cup (71 g) granulated sugar
  • ⅓ cup (47 g) all-purpose flour
  • 1 tablespoon fresh lemon juice

Instructions 

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk together the oats, flour, brown sugar, and salt.
  • Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.
  • In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.
  • Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom.
  • Sprinkle the crisp topping evenly over the top.
  • Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden (add time, if needed).
  • Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream (or lemon frozen yogurt!) or sweetened, whipped cream, if desired.

Notes

Fruit: I have not tried this with frozen fruit, but if you want to try it, I'd suggest these tips: don't thaw the fruit before using and possibly increase the flour to 1/2 cup.