Blackberry Crisp Recipes

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THE BEST BLACKBERRY CRISP



The Best Blackberry Crisp image

The best crisp I have ever made! Easily substituted to gluten- and/or dairy-free. Awesome with any fruit combination!

Provided by Tiffany Donnelly

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 10

4 cups peeled and sliced fresh peaches
1 cup fresh blackberries, or more to taste
½ cup gluten-free flour
¼ cup white sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 cup brown sugar
1 cup quick-cooking oats
¾ cup gluten-free flour
¾ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Mix peaches, blackberries, 1/2 cup gluten-free flour, white sugar, lemon juice, and cinnamon together in a bowl; spread evenly into the prepared baking dish.
  • Stir brown sugar, oats, and 3/4 gluten-free flour together in a separate bowl. Cut butter into oat mixture until it resembles coarse crumbs; sprinkle evenly over berry mixture.
  • Bake in the preheated oven until golden brown, about 45 minutes.

Nutrition Facts : Calories 253.3 calories, Carbohydrate 35 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 2.8 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 87.4 mg, Sugar 19.6 g

BLACKBERRY CRISP



Blackberry Crisp image

I adapted this comforting dessert from a recipe my mother-in-law gave to me. Hers fed a family with nine growing kids who were never full, so there was never any left. There aren't any leftovers when I make my downsized version, either! -Marliss Lee, Independence, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 servings.

Number Of Ingredients 11

2 cups fresh or frozen blackberries
2 tablespoons sugar
1 teaspoon cornstarch
1-1/2 teaspoons water
1/2 teaspoon lemon juice
1/2 cup quick-cooking oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Vanilla ice cream

Steps:

  • Place blackberries in a greased 1-qt. baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries., Bake, uncovered, at 375° until filling is bubbly, 20-25 minutes. Serve warm with ice cream.

Nutrition Facts : Calories 576 calories, Fat 25g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 245mg sodium, Carbohydrate 87g carbohydrate (54g sugars, Fiber 6g fiber), Protein 6g protein.

FRESH BLACKBERRY CRISP



Fresh Blackberry Crisp image

Provided by Food Network Kitchen

Categories     dessert

Time 35m

Number Of Ingredients 6

4 cups fresh blackberries
1/2 cup sugar
Juice of 1 lemon
2 tablespoons flour, plus 1/2 cup
1/2 cup brown sugar
1 stick butter

Steps:

  • Preheat oven to 375 degrees. In large bowl combine blackberries, sugar and lemon juice together with 2 tablespoons of flour. Pour into deep dish pie plate. In separate bowl blend remaining 1/2 cup flour, brown sugar and butter. Mix until crumbly. Sprinkle over berries. Bake for 30 minutes until bubbly.

THE BEST BLACKBERRY CRISP



The Best Blackberry Crisp image

Provided by Mel

Categories     Dessert

Time 1h30m

Number Of Ingredients 9

1 1/2 cup old-fashioned or quick oats (I prefer the texture of quick oats here)
1 cup all-purpose flour
1 cup packed light brown sugar
1/4 teaspoon salt
1 cup butter, cut into tablespoon-size pieces
8-10 cups fresh blackberries (washed and dried well)
1/3 cup granulated sugar
1/3 cup all-purpose flour
1 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk together the oats, flour, brown sugar, and salt.
  • Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.
  • In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.
  • Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom.
  • Sprinkle the crisp topping evenly over the top.
  • Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden (add time, if needed).
  • Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream (or lemon frozen yogurt!) or sweetened, whipped cream, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 357 kcal, Carbohydrate 50 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 191 mg, Fiber 6 g, Sugar 28 g

BLACKBERRY CRISP



Blackberry Crisp image

Simple quick recipe of berries of your choice, with a brown sugar oats crumble crust that is my husband's absolute favorite treat in the summer. Serve with favorite topping of ice cream or Cool Whip®.

Provided by Kari

Categories     Desserts     Crisps and Crumbles Recipes

Time 45m

Yield 8

Number Of Ingredients 5

1 cup rolled oats
1 cup brown sugar
¾ cup all-purpose flour, divided
½ cup butter, softened
4 cups fresh blackberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.
  • Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.
  • Bake in the preheated oven until golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 49.7 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 4.9 g, Protein 3.7 g, SaturatedFat 7.4 g, Sodium 91 mg, Sugar 30.1 g

BLUEBERRY CRISP



Blueberry Crisp image

Summer never tasted so good. I highly recommend serving this blueberry crisp hot with ice cream.

Provided by AlexanderXavier

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 11

cooking spray
4 cups fresh blueberries
½ cup white sugar
1 tablespoon all-purpose flour
¾ cup brown sugar
¾ cup all-purpose flour
½ cup rolled oats
⅓ cup cold butter, cut into small cubes
½ teaspoon salt
½ teaspoon ground cinnamon, or to taste
¼ teaspoon baking soda

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
  • Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish.
  • Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture.
  • Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 49.6 g, Cholesterol 20.3 mg, Fat 8.4 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5 g, Sodium 244.3 mg, Sugar 33 g

BLACKBERRY CRISP WITH FROZEN BERRIES



Blackberry Crisp with Frozen Berries image

This is a great, basic blackberry crisp. If you want to use fresh berries you can. Serve warm with ice cream.

Provided by darkelfz

Categories     Crisps and Crumbles

Time 30m

Yield 8

Number Of Ingredients 11

4 cups frozen blackberries
2 tablespoons white sugar
2 teaspoons cornstarch
1 teaspoon water
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup quick-cooking oats
½ cup all-purpose flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
½ cup cold unsalted butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart baking dish.
  • Combine blackberries, sugar, cornstarch, water, and lemon juice in a small bowl; toss gently.
  • Combine oats, flour, brown sugar, and cinnamon in another bowl; cut in butter until crumbly. Sprinkle over berries.
  • Bake, uncovered, in the preheated oven until filling is bubbly, 20 to 25 minutes.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 37.3 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 5 g, Protein 3.3 g, SaturatedFat 7.4 g, Sodium 7.1 mg, Sugar 20 g

BLACKBERRY CRISP



Blackberry Crisp image

Celebrate summer's bounty with this buttery crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 8

1 1/2 cups all-purpose flour
3/4 cup light-brown sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 teaspoon coarse salt
2 3/4 pounds fresh blackberries (5 pints)
2 tablespoons instant tapioca
3/4 cup granulated sugar
1 tablespoon grated orange zest, plus 1/4 cup orange juice

Steps:

  • Preheat oven to 375 degrees. In a food processor, pulse flour, brown sugar, butter, and salt until combined. In a large bowl, toss together blackberries, tapioca, granulated sugar, and orange zest and juice. Pour blackberry mixture into a 2-quart baking dish. Sprinkle evenly with flour mixture. Bake until topping is golden and juices are bubbling, 50 minutes. Let cool 20 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 419 g, Fat 13 g, Fiber 10 g, Protein 5 g

WILD BLUEBERRY AND BLACKBERRY CRISP



Wild Blueberry and Blackberry Crisp image

This is a great comfort dessert on a cold day. Wild blueberries are expensive if you have to buy them, but have more flavour than the larger blueberry. This dessert will fill your house with a wonderful aroma while it is cooking. A nice change from apple crisp. Found this in a House and Home magazine.

Provided by heather in Ont

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 pint wild blueberries
1 pint blackberry
1/4 cup sugar
1/4 cup flour
1/2 cup lemon juice, and zest
3/4 cup old fashioned oats
3/4 cup flour
2/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, diced

Steps:

  • Preheat oven to 375 degrees. Toss blueberries with blackberries, lemon juice and zest, 1/4 cup flour and sugar.
  • Transfer to a lightly buttered 9" pie dish Place 3/4 cup of flour, oats, brown sugar spices and salt into a blender and pulse to combine. Add butter and pulse until topping forms moist clumps Sprinkle topping over berry mixture and bake for approximately one hour until berries bubble and the crust is golden brown.
  • Serve warm.

SUMMER BERRY CRISP



Summer Berry Crisp image

Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.

Provided by Sheila Lukins

Categories     Dessert     Bake     Kid-Friendly     Quick & Easy     Blackberry     Blueberry     Raspberry     Oat     Summer     Parade     Small Plates

Number Of Ingredients 14

2 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
Crisp topping:
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Whipped cream or vanilla ice cream, for serving

Steps:

  • 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
  • 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
  • 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
  • 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

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