Go Back

The Best Blackberry Crisp

A late summer blackberry crisp with a buttery oat topping. One 9x13 pan, twelve servings, and nothing fussy about any of it.
Print Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Resting 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

The Topping:
  • 1 1/2 cups 150g old fashioned or quick oats quick oats give a finer, sandier topping
  • 1 cup 142g all purpose flour
  • 1 cup 212g packed light brown sugar
  • 1/4 teaspoon salt
  • 1 cup 227g butter cold, cut into tablespoon size pieces
The Fruit:
  • 8-10 cups 680 to 1020g fresh blackberries washed and dried well
  • 1/3 cup 71g granulated sugar
  • 1/3 cup 47g all purpose flour
  • 1 tablespoon fresh lemon juice

Method
 

  1. Heat the oven: Preheat to 350F (175C) and lightly grease a 9x13 inch pan.
  2. Make the topping first: Whisk the oats, flour, brown sugar and salt together in a medium bowl so the sugar runs evenly through the dry mix rather than sitting in clumps.
  3. Cut in the butter: Add the butter in tablespoon size pieces and cut it in with a pastry blender, or two forks, until the mixture is crumbly and no large pieces of butter remain. Set it aside while you do the fruit.
  4. Toss the fruit: In another bowl, stir the blackberries, granulated sugar, flour and lemon juice together until combined. Make sure the flour is through the fruit and not sitting at the bottom of the bowl.
  5. Layer: Spread the fruit over the bottom of the pan in an even layer, then sprinkle the topping across the whole surface, right to the edges, so no fruit is left uncovered.
  6. Bake: Bake for 45 minutes, until the fruit is bubbling at the center and the topping has gone golden. Ovens vary, so give it more time if it needs it.
  7. Rest and serve: Let it sit 10 to 15 minutes before serving. Serve warm or at room temperature with ice cream, lemon frozen yogurt, or sweetened whipped cream.

Notes

Oats: Quick oats give a finer, sandier topping. Old fashioned oats stay chewier and more distinct. Both work.
Dry the berries: Blackberries hold water in the hollow where the stem was. Drying them well is the difference between a crisp that sets and one that stays loose.
Cold butter: Straight from the fridge cuts in more cleanly than butter left on the counter. Stop when the mixture looks like coarse crumbs. Working it further starts turning it into dough.
Make ahead: The topping can be made a day ahead and kept covered in the fridge.
Frozen fruit: I have not tried it. If you want to, do not thaw the berries first, and raise the flour in the fruit layer to 1/2 cup to take on the extra liquid.
Other berries: Any mix works as long as the total stays between 8 and 10 cups. A couple of cups of raspberries or blueberries softens the tartness.
Smaller pan: Halve everything and bake in an 8x8, checking at 35 minutes.
Storage: Covered in the fridge for up to four days. Reheat single servings in a low oven rather than the microwave, which softens the topping. Cold over yogurt the next morning is worth trying before you decide it needs reheating at all.