Blackberry Crisp
Blackberry Crisp is a fantastic summer dessert. It’s made with fresh blackberries and almond extract. The topping includes oatmeal and brown sugar like a streusel topping. It’s actually pretty easy to toss together. You can have this delectable dessert for your family ready and baked in about 45 minutes or so.
Follow Me On Instagram!
This is a terrific summer dessert, but nowadays you can purchase blackberries almost year round so it’s terrific in the dead of winter too. That’s when I made it. We had the big freeze here in Texas over Valentine’s Day. It was a week long with temperatures that hovered around zero or below for the low temperatures. We haven’t seen anything like it since 1895! We had moved in with our kids for five weeks while we were trying to find a new house up in the north Dallas area. We had days without water or brackish water (that you couldn’t even boil). Thankfully, we never lost power but it was a crazy time.
While staying with our kids, I tried to make two or three meals a week so my daughter-in-law didn’t have to carry the whole load of cooking. This dessert got made around the end of February. We had a lot of blackberries in the fridge one week so I decided to throw this recipe together based on my fabulous Apple Crisp recipe. It went over really well with all of us. Especially with a dollop of ice cream added on top. 🙂
Blackberry Crisp is one of those desserts where you’ll never be able to get enough! It’s a spectacular dessert for company, holidays or potlucks, but don’t plan on coming home with any leftovers! Every bite will be wolfed down in no time. 🙂
Blackberry Crisp is wonderful with a dollop of vanilla ice cream over top.
This recipe cooks up wonderfully and has a fantastic blend of flavors.
Whether you serve Blackberry Crisp a la mode or not, it’s one terrific dessert.
The almond flavoring provides a really delicate twist on a traditional crisp recipe.
Here’s what I did.
I used these ingredients plus water for the blackberry layer.
Wash blackberries and pat dry with paper towels. Place in large mixing bowl.
Add sugar, flour and almond extract.
Stir ingredients to combine.
Spread blackberry mixture into a greased 9×9″ or 8×12″ baking dish. Sprinkle 1/4 cup water over top, sprinkling as evenly as possible.
I used these ingredients for the topping.
Place oatmeal, brown sugar, flour, baking soda and baking powder in a mixing bowl. Add melted butter.
Stir ingredients to combine.
Sprinkle oatmeal mixture evenly over top of the blackberry layer.
Bake at 350 degrees for about 20-30 minutes or until dessert starts getting hot and bubbly and topping starts browning lightly on top.
Serve with or without ice cream. 🙂
If you enjoy blackberries, this is a marvelous dessert.
We loved the way this dessert turned out. Everyone wanted seconds!
Blackberry Crisp will cure what ails ya!
Here’s the recipe!
BLACKBERRY CRISP
(My own concoction)
Blackberry Crisp
Equipment
- 1 8x12" glass baking dish or 9x9" glass baking dish
- 2 medium mixing bowls
- 2 wooden spoons
- measuring cups
- measuring spoons
Ingredients
BLACKBERRY FILLING:
- 24 oz. pkg. fresh blackberries washed and patted dry (four 6-ounce packages)
- 1/2 cup granulated sugar
- 1 tbsp. UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1/2 tsp. almond extract
- 1/4 cup water
OATMEAL TOPPING:
- 1/2 cup oatmeal (I used old-fashioned oats)
- 1/2 cup UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1/2 cup light brown sugar packed
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 cup unsalted butter melted (1/2 stick)
Instructions
BLACKBERRY FILLING:
- Mix blackberries, granulated sugar, flour, and almond extract in a large mixing bowl with a wooden spoon.
- Pour into a greased or sprayed 9x9” or 8x12” baking dish.
- Sprinkle water evenly over all.
OATMEAL TOPPING:
- Melt butter.
- Add oatmeal, flour, brown sugar, baking powder and baking soda.
- Stir with a fork to combine.
- Crumble streusel evenly over top of blackberry mixture.
- Bake at 350° for about 20-30 minutes, or until topping is light brown and fruit is bubbly.
- Serve warm with ice cream, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Every spoonful will have you drooling!
This is a great dessert for potlucks or company. Everyone raves over it and wants the recipe.
While Blackberry Crisp is a delightful summer dessert, it’s also so good during the awful winter months when you need a pick-me-up. 🙂
Give Blackberry Crisp a try the next time you need a dessert in a jiffy.
You may also enjoy these delicious recipes!
Gluten Free Blackberry Sheet Cake
Gluten Free Blackberry Dump Cake Cobbler
Blackberry Crisp
Equipment
- 1 8×12" glass baking dish or 9×9" glass baking dish
- 2 medium mixing bowls
- 2 wooden spoons
- measuring cups
- measuring spoons
Ingredients
BLACKBERRY FILLING:
- 24 oz. pkg. fresh blackberries washed and patted dry (four 6-ounce packages)
- 1/2 cup granulated sugar
- 1 tbsp. UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1/2 tsp. almond extract
- 1/4 cup water
OATMEAL TOPPING:
- 1/2 cup oatmeal (I used old-fashioned oats)
- 1/2 cup UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1/2 cup light brown sugar packed
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 cup unsalted butter melted (1/2 stick)
Instructions
BLACKBERRY FILLING:
- Mix blackberries, granulated sugar, flour, and almond extract in a large mixing bowl with a wooden spoon.
- Pour into a greased or sprayed 9×9” or 8×12” baking dish.
- Sprinkle water evenly over all.
OATMEAL TOPPING:
- Melt butter.
- Add oatmeal, flour, brown sugar, baking powder and baking soda.
- Stir with a fork to combine.
- Crumble streusel evenly over top of blackberry mixture.
- Bake at 350° for about 20-30 minutes, or until topping is light brown and fruit is bubbly.
- Serve warm with ice cream, if desired.