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This is the best Blackberry Crisp you’ll ever eat! So easy to make, this blackberry crumble captures all the amazing flavors of summer in one delicious dish. Made with an incredible gluten-free topping, leftover crisp also makes a fantastic breakfast.
This recipe is peak summer goodness. Grab some blackberries because you’re going to LOVE this blackberry crisp!
Ingredient highlights:
- Blackberries – If you can get fresh blackberries from the farmer’s market, a u-pick farm, or like in the PNW they grow wild on the side of the road, all the better! Unlike grocery store berries, which are grown for shelf life, local berries are tender and supremely sweet. They’re a real treat!
- Greek yogurt – not a traditional ingredient in fruit crisps, but oh my goodness, it’s so delicious in this recipe! It adds tasty protein while making a creamy fruit custard.
- Eggs – yup, also not remotely traditional in fruit crisps, but trust me on this!
- Butter – unsalted or salted butter for the topping; again, chef’s choice.
If you can’t/don’t eat eggs or yogurt, you can use the instructions from this gluten-free strawberry rhubarb crisp instead and just sub in blackberries.
How to Store
To store any leftover blackberry crisp, allow it to cool completely. Cover the dish tightly with plastic wrap or transfer individual servings to airtight containers and refrigerate for up to 3 days.
To reheat, warm the crumble in a 350ºF oven for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick treat, but the oven is best because it will re-crisp the topping.
Pro Tips/Recipe Notes:
- If you eat gluten, then feel free to use all-purpose or whole wheat pastry flour. But, if you need to keep this gluten-free, you could also use almond flour or your favorite gluten-free baking blend.
- Try using homemade Cold Start Instant Pot Yogurt for a delicious DIY take on this.
- Use the butter wrapper to grease the pan.
- You can use frozen blackberries if you’d like. Allow them to thaw and drain the excess juices before incorporating them into the custard mixture.
Homemade Blackberry Crisp
Ingredients
Crisp Topping
- 2 cups old-fashioned oats
- 1/2 cups flour {all-purpose or gluten-free}
- 1/2 cup brown sugar
- 1/4 tsp ground cinnamon
- 3/4 cups butter {cut into pats}{dairy-free butter works too}
Filling
- 4 eggs {room temperature}
- 3 tbsp cornstarch
- 1 cup Greek yogurt {plain}
- 1/3 cup honey
- 1 tsp pure vanilla extract
- 6 cups blackberries
Instructions
- Preheat oven to 350˚F degrees.
- Butter a 9×13 baking dish.
- In a stand mixer (or using a pastry cutter), mix the oats, flour, brown sugar, cinnamon, and cut in the chunks of butter.2 cups old-fashioned oats, 1/2 cups flour, 1/2 cup brown sugar, 1/4 tsp ground cinnamon, 3/4 cups butter
- Process until crisp topping until the butter is incorporated and you can make a "ball" if you pinch some of the topping.
- In a separate bowl, whisk the eggs and cornstarch together; mixing REALLY well.4 eggs, 3 tbsp cornstarch
- Add the yogurt, honey, and vanilla; mix well.1 cup Greek yogurt, 1/3 cup honey, 1 tsp pure vanilla extract
- Gently fold in the blackberries.6 cups blackberries
- Pour the fruit custard into the greased pan, and top with the oat topping.
- Bake at 350˚F for 45-50 minutes, and then cool for at least an hour.
Notes
- You can use frozen blackberries if you’d like. Allow them to thaw and drain the excess juices before incorporating into the custard mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A couple weeks ago I made a bread pudding and tossed in a cup of frozen black raspberries. OMG… best bread pudding ever. I think these “black” berries have a very special flavour. Looking forward to trying this recipe.
That sounds incredible, Lisa!!
Can you use fat free, sugar free Greek Yogurt?
Hi Pat, the yogurt I use is sugar-free. Fat free would be fine but the consistency would be a touch thinner.
The topping is delicious and I will use this combination for all the other crisps I make. The blackberry mixture needs more or the crisp mixture should be cut in half. The end result was a thin layer of blackberry and a super large layer of crisp.
Ok, I’ve never seen a crisp like this before! I love blackberry crisp and pie and everything, but all I ever do is blackberries, cornstarch, and sugar, then the topping. Eggs? Yoghurt? This is new to me. I’m going to have to try it out!
Mmmmmm so custardy and yummy. And you can convince yourself it is packed full of protein because of the eggs and yog(h)urt!
This looks amazing! Blackberries are my absolute favorite, and I love crisps. I’ve never seen a custard filling in a crisp before. That’s genius!
My father-in-law (from Arizona) was visiting us in June and was helping with some yard work. He saw my wall of blackberry bushes (which I adore even if they are unsightly) and asked me if I wanted him to cut them down. I think he was a little surprised when I freaked and said no way! lol I guess he hasn’t had any fresh from the vine, sun-warmed blackberries before…
Isn’t it so funny how non-Washingtonians react to the wild blackberries? Our friends from Colorado just moved here and she was shocked about our free fruit options but said the thorns were too sharp. I told her we needed to develop her berry picking hands.
I have been waiting for the last YEAR to try out this recipe. Literally. I saw a nice stretch of wild blackberry bushes last year right after reading this post while skimming the archives…and right after the last berries had shriveled up and died on the vine. 🙁 Too late.
My oldest son and niece helped me comb over the hill two days ago–as soon as I saw the first wave of ripe berries appear. There are enough unripe ones still on the vines that we should be able to get at least two more “swipes” this season!!! WooHOO!
This is my first time foraging, and I have you to thank. So if you’re passing through Alabama any time soon, I’ll save you a bowl. 😉
i haven’t ever eaten a fresh blackberry. i feel very deprived right about now 🙁 i’ll try not to cry though lol some sad news for you though, rolled oats aren’t gluten free. they aren’t as high in gluten as wheat though.
How in the world has this happened?!?!
Old fashioned oats (the kind I use) are gluten-free if you buy oats marked “gluten-free”.
to be honest i’ve never seen them for sale… probably the heat here makes the growers freeze them all so we can buy them frozen.
we don’t have gf oats here 🙁 now i’m jealous x 2 😉
I have to giggle a little when you say “before it gets hot.” We’re down in Austin with only a few days of 100+ weater, making this a mild summer for us 🙂
That said, we’ll be in Washington for a week straddling Labor Day, and I CANNOT WAIT.
I know, I know. Until last weekend, the Seattle area had reached temps above 80 degrees for about 45 minutes. Seriously! Anything over 85 is considered a heat wave because no one here has ac. It was 87 degrees in my house on Sunday night. That was WITH all our light blocking curtains, fans, etc.
Yes, always save a bowl because Jack will tell Poppy who will inevitablt want some crisp. We have blackberries in the woods where there are chiggers. I hate chiggers more than I love blackberries. I do need to make blackberry jelly.
You are right about that – Jack is honest to a fault and would definitely spill the beans!
No chiggers in these parts. I’d be happy to share blackberries with you.
Great ending to your post today. Good chuckle, still smiling. Yummy too.
Joy
Hahaha @ putting the tiny bowl aside. Only you. That looks delicious, and hurray for free fresh local produce! Wish we were so lucky. Sigh.
Screw the bowls. oh lord, yum.
Mmmmmm…. we just picked 7 quarts of blackberries from under the power lines and an old wood lot (that we are DESPERATELY wanting to buy!) and I’ve been wondering what to do with all of them haha! I have like 8 bags vacuum sealed in the freezer, I’ve been crushing them in a jelly bag and letting it infuse the flavors in my Homemade Iced Tea (recipe on my blog!), but we plan to go back for more, so new recipe ideas are always appreciated!
That sounds DELICIOUS!!!!!
We went back for more! Gonna try this recipe out this weekend!
We have blackberry bushes in our backyard, but they’re tiny and pathetic and the dogs usually get to them before they’ve really ripened. This looks YUMMY!
Which direction do that face? We have blackberries all over the neighborhood that we don’t pick because they aren’t west facing. If they face west, they get that sun all day which means the berries ripen quickly and get nice and fat!
I am so jealous you guys have free berries growing all over the place. Here in Jersey City we have free gravel and broken glass and the occasional dandelion. Not very yummy in a crisp, or crispy. That said, I’ll bite the bullet, buy a few $5/pint blackberries and make this ASAP! 🙂
Well, that sounds, um, nice too.
Always room for more people in Washington if you want to leave the broken glass and gravel behind.