Blackberry Crisp
Blackberry Crisp is such an easy dessert for any time of the year. It is a great way to use up lots of blackberries! You can make this crisp with fresh or frozen fruit. It’s also easy to make crisps gluten-free, dairy-free, and vegan. They can also be made with or without oats.
My son moved to California last month and requested some easy recipes that he could make. Here is the first in a long line of easy recipes
This basic crisp recipe can be used with any combination of fruit. Apples, Mixed Berries, Peaches, Plums, Rhubarb, and Cherries—just about anything will work, so use whatever you have in season.
What you Need
- Blackberries: You can use either frozen or fresh blackberries for this recipe.
- Sugar: Any sugar will work in the filling, raw sugar, organic, granulated sugar, or even a sugar substitute.
- Cornstarch: Cornstarch thickens the filling.
- Flour: Flour is a thickener too.
- Lemon Juice: adds a bit of brightness to the dessert.
For the Topping
- Flour: You can use your favorite flour. Gluten-free flour works very well, but all purpose flour is fine.
- Nuts: Choose whatever nuts you have on hand. Pecans, walnuts, or almonds.
- Oats: If you are gluten-free, make sure they are certified GF.
- Brown Sugar: Brown sugar adds a nice texture and flavor to the topping.
- Cinnamon: You can use a mixture of cinnamon, nutmeg, cloves, and allspice if you’d like.
- Salt: Just a pinch of salt will bring out the flavors.
- Butter: You can use either salted or unsalted butter. If you use unsalted butter, add a bit more salt.
How to Make Blackberry Crisp
Step One:
Measure the dry ingredients for the fruit filling in a medium bowl. Slice the pears into bite-sized chunks. Add lemon juice to prevent browning.
Step Two:
Wash and clean blackberries. Add to dry ingredients.
Step Three
Add pears. Mix well. Set aside.
Step Four
Melt butter in the microwave or in a small pan on the stovetop.
Step Five:
Chop the nuts.
Step Six:
Add salt to other ingredients for crumb topping.
Step Seven:
Mix brown sugar, oats, and cinnamon with salt in a medium bowl.
Step Eight:
Once butter is melted, add to crisp topping.
Step Nine:;
Mix until all of the butter is incorporated.
Step Ten:
Spread a thin layer on the bottom of the 4-quart casserole dish. Top with fruit filling. Spread the remainder of the topping on top of the fruit filling.
Bake in 350°F oven for 45-50 minutes until pears are soft when poked with cake tester and filling is hot and bubbly.
Should You Refrigerate Crisps?
Fruit crisps do not need to be stored in the refrigerator. Just cover it with foil and store it at room temperature. Use within 3-4 days.
Can Blackberry Crisp be Frozen?
Yes. You can prepare the crisp and freeze prior to baking. When you want to eat the crisp, bake from frozen, adding about 15-20 minutes of additional time to the baking time.
Voila! All Done! About 15 minutes of prep time! Best eaten warm, with or without ice cream.
There you go Son, Your first easy recipe! Make it for your roommates!
Other Easy Crisps on Binky’s Culinary Carnival
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Pear Blackberry Crisp
Ingredients
For Filling
- 2 large pears about 4 c.
- 2 Cups blackberries
- 1/3 Cups Sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon all-purpose flour use gluten free flour if gluten free.
- 2 Tablespoon lemon juice, fresh or bottled
For the Topping
- 2/3 Cups all-purpose flour use gluten free flour if gluten free.
- 1 Cups chopped pecans or walnuts
- 1 Cups gluten free oats
- 1/2 Cups brown sugar
- 1 Teaspoon ground cinnamon
- Scant palmful salt
- 1/2 Cup Butter melted use coconut oil for vegan
Instructions
- Preheat oven to 375F.
For the Topping
- Melt butter in microwave, or in a small saucepan on very low. After butter is half melted, you can turn off pan and the rest should melt.1/2 Cup Butter
- Chop nuts, either by hand or with a few pulses of a food processor.1 Cups chopped pecans or walnuts
- Mix together flour, chopped nuts, oats, brown sugar, salt and cinnamon. Set aside.2/3 Cups all-purpose flour, 1 Cups gluten free oats, 1/2 Cups brown sugar, 1 Teaspoon ground cinnamon, Scant palmful salt
- Wash and stem blackberries or raspberries. Let drain.2 Cups blackberries
- Measure the sugar, flour and cornstarch.1/3 Cups Sugar, 1 Tablespoon cornstarch, 1 Tablespoon all-purpose flour
- Cut pears to an appropriate thickness. If pears are very ripe, cut larger pieces. If pears are rare, cut small. I leave skins on because many of the nutrients and fiber reside in the skin. If you prefer them pealed, peal.2 large pears
- After the pears are cut, immediately stir in lemon juice, to prevent browning.2 Tablespoon lemon juice, fresh or bottled
- Mix together Berries, Pears and dry ingredients that were set aside. Mix well. Place into greased 4 quart baking dish.
- Add melted butter to the topping ingredients and mix well. Top the fruit mixture. Bake at 375°F. for 40 to 50 minutes until fruit is fairly soft and topping is browned.
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Nutrition
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Originally Published September 29, 2014. Updated April 19, 2024.
love some good crispy fruits, this is a great combination
Thank you Laura, I agree. I’m not a huge sweet eater, as you can probably tell, looking at the Recipes list. I do love fruit crisps, though! I have to make this again when the pear and blackberries are ripe this summer. This photo is hideous! One of the first I did in 2014. Needs some updated photos!