Fresh Blackberry Crisp

I love a good fruit crisp and this year our blackberry bush is going crazy! We have so many blackberries that we don't know what how to use them all. Enter this Fresh Blackberry Crisp that uses a ton of blackberries up at once. It is perfectly sweet, tart and has the best oat topping! It's more like an oatmeal cookie on top, which makes it extra good. 

Of course you could use other berries, but I really loved the blackberries in this and they're easy to find right now. If you want a great summer treat, this is the perfect one. And if you need more, just double it and bake it in a 9x13-inch pan!

Fresh Blackberry Crisp

Adapted from Mel’s Kitchen Cafe

Blackberry Filling:

4-5 cups fresh blackberries, washed and dried well

3 Tbsp. granulated sugar

3 Tbsp. all-purpose flour

1/2 Tbsp. fresh lemon juice 

Crisp Topping

3/4 cup quick oats

1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/8 tsp. salt

1 tsp. cinnamon

1/2 cup cold butter, cut into tablespoon-size pieces

1. Preheat the oven to 350 degrees F. Lightly grease a 9-inch baking dish and set aside.

2. In a medium bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined and set aside.

2. In a large bowl, whisk together the oats, flour, brown sugar, salt and cinnamon.
3. Add the butter and cut it into the dry ingredients with two forks or your hands until the mixture is crumbly and the butter is evenly cut in.

4. Spread the blackberry mixture on the bottom of the baking dish. Sprinkle the crisp topping evenly over the berries.
5. Bake for 40-45 minutes until the fruit is bubbly and the crisp topping is golden.

6. Remove from oven and let the crisp rest for 10-15 minutes. Serve warm with ice cream or whipped cream, if desired.


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