This blackberry crisp is delicious and simple. You can use fresh berries if you’d like. Ice cream should be served warm.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 1-quart crisp |
Ingredients
- 4 cups frozen blackberries
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1 teaspoon water
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup quick-cooking oats
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ cup cold unsalted butter
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart baking dish.
- Combine blackberries, sugar, cornstarch, water, and lemon juice in a small bowl; toss gently.
- Combine oats, flour, brown sugar, and cinnamon in another bowl; cut in butter until crumbly. Sprinkle over berries.
- Bake, uncovered, in the preheated oven until filling is bubbly, 20 to 25 minutes.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 7 mg |
| Sugars | 20 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for a potluck at church. The frequent comments were that it was not too sweet. Balanced. Good flavor. I chose it because I had frozen blackberries. I am actually making it again tonight.
I made half of the recipe and baked it in four ramekins at 350 degrees F for 35 minutes instead of the 375 degrees . I thought I had frozen blackberries but I did not so I made it with frozen blueberries. The directions do not tell you what to do with the vanilla, so I added it to the berry mixture. Easy to make and it was tasty. Thanks for sharing your recipe.