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I should start this post by saying that my husband would like to name this dish, “Mouthwatering Blackberry Crisp”.  He says that the smell of it baking in the oven makes your mouth water, and I have to admit that I agree!  But, as you know, around here I like to keep things simple.  Thus, I’m sticking with the adjective “simple”.

Simple Blackberry Crisp is a excellent choice for a refreshing dessert.  It can be made with any berry that’s in season, or even with frozen fruit.  A mix of blackberries, raspberries, and blueberries is especially delicious!  Another plus of this recipe is that you can make it ahead, and bake it when you’re ready to serve.  A scoop of vanilla bean ice cream is a perfect addition when serving this for dessert.

Simple Blackberry Crisp

If you have leftovers and eat some for breakfast, don’t worry.  You’re in good company!  Who says you can’t have fruit crisp for breakfast?!

Here’s how you put it together…

What You Need

Mix together oats, flour, brown sugar, cinnamon, and nutmeg in a medium bowl.

Mix

Mixed

Cut in the butter with a pastry blender until crumbly.

Butter

Crumbly

Press half of the mixture onto the bottom of 4 7 oz ramekins.  I love using the ramekins because it’s fun to give everyone their own little portion of berry crisp.  If you don’t have individual dishes, you can use one 1 qt baking dish instead.

Pressed

Divide the berries evenly among the ramekins.  You can use whatever berries are your favorite.  Remember, frozen are just fine!  And there is no need to thaw.

Berries

In a small bowl, mix together the white sugar, cornstarch, water, and lemon juice.  Drizzle over the berries.

Drizzle

Top with the remaining oat mixture.  At this point, you can cover the crisps with plastic wrap and refrigerate for up to two days.  However, I recommend making and baking them in the same day.  The butter gets absorbed by the flour and the “crisp” doesn’t live up to its name as well.

Topped

Bake in a preheated 375 degree F oven for about 20 minutes, until filling is bubbly and crisp is a light golden brown.

Simple Blackberry Crisp

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Servings 4 servings

Ingredients
  

  • 3/4 cup rolled oats
  • 1/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • dash nutmeg optional
  • 1/3 cup cold butter
  • 2 cups blackberries or other berries, fresh or frozen
  • 2 tablespoons white sugar
  • 1 teaspoon cornstarch
  • 1 1/2 teaspoons water
  • 1/4 teaspoon lemon juice

Instructions
 

  • Mix together oats, flour, brown sugar, cinnamon, and nutmeg in a medium bowl. Cut in butter until crumbly. Press half of the mixture onto the bottom of 4 7 oz ramekins or on the bottom of one 1 qt baking dish. Top with the berries.
  • In a small bowl, mix together the white sugar, cornstarch, water, and lemon juice. Drizzle over the berries. Top with the remaining oat mixture. If making ahead, cover with plastic wrap and refrigerate up to two days.
  • Bake in a preheated 375 degree F oven for about 20 minutes, until filling is bubbly and crisp is a light golden brown.
  • ** Double the recipe to make in an 8"x8" (2 quart) baking dish **