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    Home » Farm To Table » Blackberry Crisp

    Blackberry Crisp

    Posted on January 11, 2017 By Beth Neels

    148 shares
    Jump to Recipe Print Recipe
    Blackberry Crisp Pinterest Pin with text overlay
    Blackberry Crisp Pinterest Pin with text overlay
    Blackberry Crisp Pinterest Pin with text overlay

    Blackberry Crisp is such an easy desert for any time of the year. Pear Blackberry Crisp 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, as well! Crisps can also be made with or without oats!

    Pear Blackberry Crisp in pink bowl.
    Pear Blackberry Crisp

    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, Cherry, just about anything will work so use whatever you have in season.

    blackberries in quart basket

    How to Make Blackberry Crisp

    1. Measure dry ingredients for fruit filling, in medium bowl. Slice pears into bite sized chunks. Add lemon juice to prevent browning.
    2. Wash and clean blackberries. Add to dry ingredients.
    3. Add pears. Mix well. Set aside.
    4. Melt butter in microwave or in small pan on stovetop.
    5. Chop nuts.
    6. Add salt to other ingredients for crumb topping.
    7. Mix brown sugar, oats and cinnamon with salt in medium bowl.
    8. Once butter is melted add to crisp topping.
    9. Mix until all of the butter is incorporated.
    10. Spread thin layer on bottom of 4 quart casserole dish. Top with fruit filling. Spread remainder of topping on top of 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.

    baked blackberry crisp in casserole with spoon.

    Should You Refrigerate Crisps?

    Fruit crisps do not need to be stored in the refrigerator. Just cover with foil and store at room temperature.

    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 additional time to the baking time.

    Unbaked blackberry crisp in casserole

    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

    • Apple Cranberry Crisp
    • Cranberry Cherry Crisp
    • Rhubarb Crisp
    • Cherry Coconut Crisp
    pear blackberry crisp on white plate.

    Love Gardening? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

    Don’t forget to sign up to my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays! Sign up form is below!

    Enjoy! And have fun cooking!

    Xoxo,

    Binky’s Signature

    Tools I Use to Make Pear Blackberry Crisp

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • casserole
    • chef’s knife
    • cutting board
    Blackberry crisp with pears on white plate.

    Pear Blackberry Crisp

    Delicious easy summer dessert!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 10 servings
    Calories: 345kcal
    Author: Beth Neels

    Ingredients

    For Filling

    • 2 large pears about 4 c.
    • 2 c blackberries
    • 1/3 c Sugar
    • 1 Tbsp cornstarch
    • 1 Tbsp all-purpose flour use gluten free flour if gluten free.
    • 2 Tbsp lemon juice, fresh or bottled
    • For Topping
    • 2/3 c all-purpose flour use gluten free flour if gluten free.
    • 1 c chopped pecans or walnuts
    • 1 c gluten free oats
    • 1/2 c brown sugar
    • 1 tsp ground cinnamon
    • Scant palmful salt
    • 1/2 c Butter melted use coconut oil for vegan

    Instructions

    • Preheat oven to 375F.
    • 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.
    • Chop nuts, either by hand or with a few pulses of a food processor.
    • Mix together flour, chopped nuts, oats, brown sugar, salt and cinnamon. Set aside.
    • Wash and stem blackberries or raspberries. Let drain.
    • Measure the sugar, flour and cornstarch.
    • 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.
    • After the pears are cut, immediately stir in lemon juice, to prevent browning.
    • 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.
    casserole, 4 qt
    mixing bowls
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Notes

    **Note** If you use ripe pears, the crisp may take less time to bake than if you use harder pears.
    ** Other fruits can be substituted for pears and blackberries.
    General Baking Tips:
    Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
    Always measure liquid ingredients with liquid measuring cup
    Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
    Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
    Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

    Nutrition

    Calories: 345kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 85mg | Potassium: 192mg | Fiber: 5g | Sugar: 22g | Vitamin A: 360IU | Vitamin C: 8.8mg | Calcium: 39mg | Iron: 1.6mg
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    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

    Originally Published 9/29/2014 Updated 8/20/2019

    « Time For Peaches!
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    148 shares

    Reader Interactions

    Comments

    1. Heidy L. McCallum

      September 27, 2019 at 1:37 pm

      5 stars
      This Pear and Blackberry Crisp sounds wonderful. I cannot wait to make this for the kids and husband. Saving for later.

      Reply
      • Beth Neels

        September 27, 2019 at 4:34 pm

        Thanks Heidy! Glad you like it! Have a nice weekend!

        Reply
    2. Bobby m

      September 27, 2019 at 1:28 pm

      5 stars
      Love your recipes, especially use all your venison(moose/caribou) preps..not so much a baker, but I do your crisps..question: how do you keep the topping crisp past 1st couple hrs? Cover it…mush…Refer it..mush…help ?!

      Reply
      • Beth Neels

        September 27, 2019 at 4:33 pm

        Thanks Bobby! I appreciate that! I never refrigerate crisps. I cove loosely with aluminum foil and leave them on counter. Don’t cover with plastic wrap, as that will collect moisture. They do loose some of the crunch after a while, if you are found of super crunchy, heat them in the oven or a toaster oven, to recrisp single servings!

        Reply
    3. Sara Welch

      September 27, 2019 at 1:25 pm

      5 stars
      What a perfectly crunchy and sweet dessert! Looking forward to enjoying this again tonight!

      Reply
      • Beth Neels

        September 27, 2019 at 4:34 pm

        Thanks Sara! So glad you liked it! I see someone else still has produce! Now I don’t feel so bad!

        Reply
    4. Tara

      September 27, 2019 at 12:20 pm

      5 stars
      Oh yum! Definitely the perfect way to use up blackberries. This crisp sounds incredible paired with a scoop of vanilla ice cream.

      Reply
      • Beth Neels

        September 27, 2019 at 12:25 pm

        Definitely, vanilla ice cream is the way to go! Thanks Tara!

        Reply
    5. Andrea Metlika

      September 27, 2019 at 12:14 pm

      5 stars
      Blackberries and pears go so well together. This crisp looks fabulous.

      Reply
      • Beth Neels

        September 27, 2019 at 12:25 pm

        Thanks so much Andrea! Yes, I love the texture of the pears and the tartness of the berries together!

        Reply
    6. Dannii

      September 27, 2019 at 11:36 am

      5 stars
      We usually make an apple crisp, but I love this fruit combo.

      Reply
      • Beth Neels

        September 27, 2019 at 12:24 pm

        I actually prefer this to apple crisp, although I love apple too! Thanks Dannii!

        Reply
    7. laura

      April 25, 2017 at 11:31 am

      5 stars
      love some good crispy fruits, this is a great combination

      Reply
      • Binky

        April 25, 2017 at 11:51 am

        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!

        Reply

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