Homemade Blackberry Crisp

a plate and dish of blackberry crisp with an oatmeal topping

4.84 from 12 ratings

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.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: blackberry crisp, blackberry dessert, glutenfree dessert

Servings:

Author: Sarah Cook

Equipment

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 9x13 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