David’s Blackberry Crisp With Farm Fresh Blackberries

David’s Blackberry Crisp With Farm Fresh Blackberries

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David bought some blackberries from the farmers’ market this past weekend. He decided he was going to make blackberry crisp. You know David, he doesn’t have a tooth in his head that isn’t a sweet tooth.  

Do you like blackberries?

I don’t, but David loves blackberries. It’s totally a mouthfeel kind of thing for me. I don’t like gnawing on all those little seeds that don’t seem to go away. He thinks I’m crazy and you will probably side with him on this one and end up making this recipe.

According to David, this blackberry crisp is tart and tangy, topped with rolled oats, brown sugar, pecans, with the warmth of cinnamon, nutmeg, and ginger. 

This isn’t the only crisp that David makes. He also loves apple crisp and bakes that in the fall when the mountain apples are coming off. 

We hope you enjoy this blackberry crisp!

David's blackberry crisp is tart and tangy, topped with rolled oats, brown sugar, pecans, with the warmth of cinnamon, nutmeg and ginger. A summer favorite!
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5 from 1 vote

David’s Blackberry Crisp

David’s blackberry crisp is tart and tangy, topped with rolled oats, brown sugar, pecans, with the warmth of cinnamon, nutmeg, and ginger. A summer favorite!
Course Dessert
Cuisine American
Keyword Blackberry, Crisp
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 271kcal

Ingredients

Filling

  • 1 ½ cups blackberries fresh or frozen
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 3 tablespoons all-purpose flour

Topping

  • ½ cup regular rolled oats
  • ½ cup packed brown sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ cup butter
  • ¼ cup pecans chopped (you can use any nuts you’d like)

Instructions

  • Preheat oven to 375 degrees F. Grease an 8×8 baking dish with butter or non-stick cooking spray; set aside.

Filling

  • Place washed blackberries into a bowl and stir in sugars and flour.

Topping

  • In a medium bowl combine oats, brown sugar, flour, and spices. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping over filling.
  • Bake for 30 to 35 minutes (40 minutes for thawed berries), or until fruit is tender and the topping is golden.

Nutrition

Calories: 271kcal | Carbohydrates: 41g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 74mg | Potassium: 124mg | Fiber: 3g | Sugar: 27g | Vitamin A: 315IU | Vitamin C: 7.6mg | Calcium: 38mg | Iron: 1.2mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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13 thoughts on “David’s Blackberry Crisp With Farm Fresh Blackberries”

  • I’ve enjoyed following your blog and look forward to your comments on mine. I just wanted to let you know that I have moved to faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com, and I hope that you’ll continue to follow Brenna and I there.

  • While looking for a new blackberry pie recipe, I stumbled across your blog. I thought the idea of a crisp sounded good since I like a crunchy element too. Don’t know why I never thought of this myself. I tried the recipe and it was delicious, especially with a little vanilla ice cream on top. Just wanted to thank you for the great recipe. I’m looking forward to checking out some of your older posts for more.

    • Carol, I have several crisp recipes now. I have done apple, strawberry rhubarb and a blueberry also. I’m so glad you liked the recipe. Thank you so much for your comment! I love to hear what people think 🙂

  • What did you bake this in? The instructions never say to transfer the ingredients out of the bowl and I doubt you baked it in the bowl! lol Did you use an 8X8 glass pan?

  • 5 stars
    Thank you for sharing your delicious recipe
    We live in Sweden and in Greece
    At this time we are in Sweden and went out to pick blackberries (not the easiest sport 😀)
    We found your recipe and followed all the steps except the nuts (didn’t have any)
    To make a long story short…we can’t stop eating it😂

  • Hi! I tried this recipe. Seems like 1.5 cups of blackberries are not enough (I actually put in a little more). Using an 8×8 baking dish, there is only a very thin layer of berries and a much thicker layer of topping . It was tasty though. I will probably use it as an icecream topping v putting icecream over the top.

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