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
Ingredients
Filling
- 1 ½ cups blackberries fresh or frozen
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 3 tablespoons all-purpose flour
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.
Sherri Parker Thompson says
Looks delicious!
Colleen says
Yum! Wish my B.O.B. Bob would make me a dessert like this…won’t ever happen! He’ll go buy me dessert though, so I guess that’s something!
Debbie Spivey says
Well, David made this because I don’t like blackberries…. Haha!
Colleen says
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.
Debbie Spivey says
Absolutely! Thanks for letting me know, Colleen!
Carol says
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.
Debbie Spivey says
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 🙂
Taylor Ballard says
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?
The Mountain Kitchen says
Hi Taylor! Yes, David used an 8×8 Corningware pan. I will edit the recipe to show that. Thanks for bringing that to my attention. Debbie
Alexandra says
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😂
The Mountain Kitchen says
Hi Alexandra! Thank you so much for the wonderful review. I’m so happy you liked this recipe. Best wishes! Debbie
Myra E Elliott says
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.
The Mountain Kitchen says
Thanks for your suggestions! We always welcome them. 🙂
Cindy says
When I mix the “filling” I had berries with a lot of sugar, flour and brown sugar left. It hardly covered the bottom of the pan. It told me to pour the topping over the “filling”. Nothing in the pan is wet. I’m going to go ahead and bake it and see what happens.
Monica says
Do you have to add the pecans or any nuts?
The Mountain Kitchen says
Hi Monica! No, you can leave the nuts out completely. David loves pecans so that’s why he includes them.