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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.
