Blackberry Crisp
Grab a spoon and dig into this Blackberry Crisp made with fresh blackberries and a buttery, oat crisp topping. This easy peasy recipe is and perfect for breakfast or dessert.
Ingredients
Blackberry Filling
- 5 cups fresh blackberries
- 1/4 cup granulated sugar
- 2 Tbsp cornstarch
- 2 tsp lemon juice freshly squeezed
Crisp Topping
- 3/4 cup old-fashioned oats
- 1/2 cup dark brown sugar packed
- 1/3 cup all-purpose flour unbleached
- 1/4 tsp sea salt fine
- 6 Tbsp unsalted butter cold and cubed
Instructions
- Preheat oven to 375 degrees. Grease a 9-inch pie plate and set aside.
- Add all blackberry filling ingredients to a large mixing bowl. Stir gently until combined and berries are coated then transfer mixture to your prepared pie plate.
- Add all crisp ingredients to a medium bowl. Cut in butter with two forks until the mixture is crumbly and the butter is pea-sized. Sprinkle over blackberry filling in an even layer.
- Place pie plate on a cookie sheet lined with aluminum foil then bake for 35 to 40 minutes or until topping is golden brown and blackberries are bubbly hot.
- Transfer pie plate to a wire rack and cool for 10 minutes to allow juices time to thicken. Serve warm with a scoop of vanilla ice cream.
- Cool leftovers to room temperature then cover and store in the refrigerator up to 5 days.