This easy Blackberry Crisp is loaded with berries and a sweet crunchy oatmeal pecan topping! This Blackberry Crisp is the perfect Summer dessert topped with ice cream!
When it comes to desserts it is impossible to beat a good fruit crisp recipe! Warm, juicy fruit topped with a crunchy sweet oatmeal topping is delicious on its own, but adding a scoop of vanilla ice cream makes it absolutely decadent! This dessert is quintessentially Summer and you can easily customize the fruit based on what you have on hand!
What ingredients do I need for a Blackberry Crisp?
This recipe has very basic ingredients and can be easily customized based on what you love. You can use any berry including blueberries, blackberries, raspberries or a mixture of those. This also works beautifully with fresh summer sweet cherries.
If you prefer another nut over pecans you can use almonds, walnuts or even cashews to add a bit of crunch. This is an easy recipe to alter based on what you have on hand. As written, the ingredients you will need are:
- Blackberries
- Sugar
- Cornstarch
- Old fashioned oats (I used gluten free oats)
- Flour (gluten free flour or almond flour also work)
- Pecans
- Butter
- Ice Cream for topping
How do I make a Blackberry Crisp?
- Preheat oven to 350 degrees
- In a mixing bowl combine the berries, sugar, and corn starch until berries are completely covered.
- Grab a large cast iron skillet or deep dish pie pan and spray with cooking oil.
- Pour berries into pan.
- Wipe your mixing bowl clean and combine the oats, flour, pecans and brown sugar well. Then cut in the butter with a pastry cutter or use your hands to blend in the butter. It should be combined well and the mixture will be crumbly.
- Pour the oatmeal topping over your berries, making sure to distribute it evenly.
- Bake 20 minutes and serve warm with ice cream.
Can I use frozen berries in a blackberry crisp?
Absolutely! Frozen berries work perfectly in a berry crisp. This is a great option because it means you can enjoy this delicious dessert all year round not just summer months when fresh berries are bountiful!
When using frozen berries in a blackberry crisp I find my cooking time increases from 20 minutes to 30 minutes. This is the only difference you will see when substituting frozen fruit for fresh fruit.
What ice cream should I serve with fruit crisp?
It is difficult to make a wrong choice here, all ice cream is delicious! For this Easy Blackberry Crisp my favorite ice creams are vanilla bean or butter pecan ice cream. I think simple flavors work best to really allow the berries to shine.
However, if you want to create a more interesting flavor combination a lemon ice cream is very refreshing when paired with warm berries!
What are some easy summer desserts?
With longer days and warmer weather finally here you might be looking for some refreshing summer desserts. This Keto Fruit Pizza is one of my all time favorites. It is a lower carb alternative to the classic fruit pizza. Some of my other favorites include:
- Keto Lemon Cheesecake Bars
- Peanut Butter Cup Pie
- Mocha Icebox Cake
- No Churn Dark Chocolate Peppermint Ice Cream
Easy Blackberry Crisp
Equipment
Ingredients
- 4 cups fresh blackberry
- 2 tablespoons sugar
- 1 ½ tablespoon cornstarch
For the Topping
- ½ cup old fashioned oats I used gluten free oats
- ¼ cup flour gluten free flour or almond flour also work
- ¼ cup chopped pecans
- 3 tablespoons brown sugar
- 2 tablespoons of butter
Instructions
- Preheat oven to 350 degrees F. Grab a large cast iron skillet or deep dish pie pan and spray with cooking oil.
- In a mixing bowl combine the berries, sugar, and corn starch until berries are completely covered. Pour berries into prepared skillet/pan.
- Wipe your mixing bowl clean and combine the oats, flour, pecans and brown sugar well. Then cut in the butter with a pastry cutter or use your hands to blend in the butter. It should be combined well and the mixture will be crumbly.
- Pour the oatmeal topping over your berries, making sure to distribute it evenly.
- Bake 20 minutes and serve warm with ice cream.