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
Author David & Debbie Spivey

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 8x8 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
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