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A blackberry crisp in a baking dish
Unforgettable Blackberry Crisp Recipe
Prep Time
15 mins
Cook Time
45 mins

Loaded with blackberries and covered in a crunchy top, my Unforgettable Blackberry Crisp recipe should be at the top of your must-make summer recipe list!

Course: Dessert
Cuisine: American
Servings: 8 people
Author: Gemma Stafford
Blackberry Filling
  • 7 cups (35 oz/992 g) fresh blackberries
  • 1 apple (peeled and grated)
  • ¼ cup (2 oz/57 g) granulated sugar
  • Juice of 1 lemon
  • 4 teaspoons cornstarch
Crisp Topping
  • cups (3¾ oz/105 g) old-fashioned oats
  • ¾ cup (3¾ oz/105 g) all-purpose flour
  • ¾ cup (4½ oz/128 g) dark brown sugar
  • ½ cup (2½ oz/71 g) flaked almonds (toasted)
  • ½ cup (2½ oz/71 g) hazelnuts (chopped, toasted)
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 10 tablespoons (5 oz/142 g) butter (melted)
  • Vanilla ice cream (for serving)
  1. Preheat the oven to 400°F (200°C).

To Make The Blackberry Filling
  1. In a large bowl, rinse the blackberries, then combine with the grated apple, granulated sugar, lemon juice, and cornstarch. Transfer to a large, shallow baking dish.

To Make The Crisp Topping
  1. In the same large bowl, toss together the oats, flour, brown sugar, almonds, hazelnuts, cardamom, ginger and salt.

  2. Add the melted butter and mix and squeeze together to combine. Sprinkle this over the blackberries.

  3. Place the crumble on a baking sheet to catch any drippings and bake for about 45 minutes, until the topping is nicely browned and the juices are bubbling thickly.

  4. Let cool and settle for about 20 minutes before serving while still warm with scoops of vanilla ice cream.

  5. This is best eaten the day it is made. Any leftovers can be stored, loosely covered, at room temperature for up to one day.