Blackberry Crisp
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(13)
Ingredients
6 servings
- 2 pints blackberries, 24 ounces
- 1 tablespoon cane sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
- Topping:
- ¾ cup whole rolled oats
- ¾ cup almond flour
- ½ cup brown sugar
- ½ cup crushed walnuts
- ¾ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 6 tablespoons firm coconut oil
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Preparation
Chef’s notes
Berry crisps and other fruit crisps are some of my favorite desserts to make when I’m entertaining, because you can do most of the hands-on work in advance! Prep the topping up to 4 hours ahead of time, and store it at room temperature. Make the filling up to a day ahead, and store it in the fridge. Assemble and bake the crisp when you’re ready to serve.
If the topping browns before the filling is bubbling, tent the crisp with foil and continue to bake. The foil will slow additional browning on the top of the crisp, giving the filling more time to cook without the crumble burning.
Make it your own. This blackberry crisp recipe is delicious as written, but you can also use it as a template for customizing your own fruit crisp. Replace the walnuts with another nut, such as pecans or pistachios, or change up the fruit. This recipe would be fantastic with a mix of blackberries and other berries, such as strawberries or raspberries. Peaches or nectarines would be a nice addition too.
Store leftover blackberry crisp in an airtight container in the refrigerator for up to 3 days. The topping will lose its crispy texture, but it will still taste delicious.