This delicious and easy blackberry crisp is a great way to use fresh or frozen blackberries! It has a delicious jammy filling and brown sugar crisp topping that only takes minutes to make. With just a few simple ingredients you’ll have a tasty dessert that everyone will love!
Delicious Blackberry Crisp
Fruit crisps are one of my favorite desserts to make! They are simple, easy, and the perfect way to showcase ripe fresh fruit.
Not only are they delicious, fruit crisps are also is incredibly easy to throw together at a moment’s notice which makes them a great quick recipe for entertaining.
This delicious blackberry crisp is so easy to make and has just the right touch of sweetness thanks to maple syrup and brown sugar. The addition of fresh lemon juice and zest add a subtle but delicious brightness that really makes the crisp extra tasty. I know you will love it!
What Is the Difference Between a Crisp and a Crumble?
While crisp and crumbles are similar, there is a key difference. Crumbles also have a streusel topping, similar to a crisp, however crisps contain oats. Crumble toppings also tend to be a bit more dense and cake-like.
Blackberry Crisp Video
Ingredients You’ll Need for this Gluten Free Crisp
Gluten Free Old Fashioned Oats: if you have a gluten allergy be sure to use certified gluten free oats to avoid any gluten.
Almond Flour: instead of using all-purpose flour, this recipe uses almond flour to keep the dish gluten free.
Dark Brown Sugar: adds just the right touch of sweetness to the crisp topping. Feel free to use coconut sugar instead of brown sugar if you prefer.
Butter: to create that classic crisp topping, this recipe uses unsalted butter.
Cinnamon: this helps to add a little warmth to the crisp topping.
Vanilla Extract: a must-have in any crisp recipe.
Lemon Juice and Zest: these add a bit of brightness to the filling. The fresh lemon zest brings out the blueberry flavor even more.
Blackberries: fresh, sweet, ripe blackberries become even more delicious and jammy once baked in this crisp.
Arrowroot Starch: this helps the blackberry filling to thicken. If you do not have arrowroot starch, you can use cornstarch instead.
Maple Syrup: for a touch of natural sweetness that works incredibly well with the fresh fruit. Feel free to use honey instead of maple syrup if you prefer.
Helpful Kitchen Tools
How to Make This Blackberry Crisp Recipe
Step One: Spray a 9×13 baking pan with non-stick spray.
Step Two: Add the blackberries, arrowroot starch, ground cinnamon, vanilla extract, lemon juice, lemon zest, and maple syrup to a mixing bowl. Stir until well combined and then transfer to the prepared baking dish.
Step Three: Next, make the crisp topping. Add the oats, almond flour, brown sugar, ground cinnamon, and butter to the mixing bowl (you can use the same bowl you used to mix the filling). Use your hands to work the butter into the dry ingredients until you have a clumpy crumble topping. Once the topping is made, sprinkle it evenly over the fruit.Â
Step Four: Bake the crisp at 350 degrees for 20-25 (mine went for 25 minutes) minutes until the top is golden brown and the fruit is bubbling around the edges.
Can I Use Frozen Blackberries?
Yes! I like to let the blackberries thaw a bit before making the crisp filling for the best results.
What Can I Substitute for Almond Flour?
If you have a nut allergy or do not have almond flour on hand, you can replace the almond flour with oat flour or all-purpose flour. You can use gluten free all-purpose flour to keep the recipe gluten free.
Can I Make This Recipe Dairy Free?
Yes! To keep this recipe dairy free you can swap the butter with coconut oil or use your favorite vegan butter alternative.
How to Serve
This crisp is best served warm with a scoop of vanilla ice cream or fresh whipped cream. For even more brightness, you can add a little extra lemon zest on top.
How to Store
Store this blackberry crisp in the fridge for up to three days. Cover it tightly with foil or wrap to keep it as fresh as possible.
More Delicious Recipes You’ll Love
- The Best Pear Crisp
- Mixed Berry Crisp
- Gluten Free Peach CrispÂ
- Blueberry CrispÂ
- Strawberry CrispÂ
- Gluten Free Apple Crisp
IÂ hope you give this Blackberry Crisp a try! This makes a quick and easy breakfast or snack that everyone will love!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Print
Blackberry Crisp
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ingredients
- 6 cups fresh blackberries, rinsed and drained
- 1/2 teaspoon ground cinnamon
- 2 tablespoons arrowroot starch
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/3 cup maple syrup
For the Crisp Topping
- 1 1/2 cups old fashioned oats
- 1/2 cup finely ground almond flour
- 1/2 cup dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 6 tablespoons butter
Method
- Spray a 9×13 baking pan with non-stick spray.
- Add the blackberries, arrowroot starch, ground cinnamon, vanilla extract, lemon juice, lemon zest, and maple syrup to a mixing bowl. Stir until well combined and then transfer to the prepared baking dish.
- Next, make the crisp topping. Add the oats, almond flour, brown sugar, ground cinnamon, vanilla extract and butter to a mixing bowl (you can use the same bowl you used to mix the filling). Use your hands to work the butter into the dry ingredients until you have a clumpy topping. Sprinkle the topping evenly over the fruit.
- Bake the crisp at 350 degrees for 20-25 minutes (mine went for 25 minutes) until the top is golden brown and the fruit is bubbling around the edges.
Recipe by:Â Ashlea Carver / All the Healthy Things |Â Photography by:Â Eat Love Eat
