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A simple fruit crisp is the little black dress of summer desserts. It’s always appropriate, can be transformed with a simple swap of accessories, and causes men to stutter. Most recently, this all-purpose treat struts its stuff as a Blackberry Crisp.
Unlike strawberries and raspberries, which seem universally loved (hello, Raspberry Muffins), blackberries are the controversial cousin that’s often forgotten.
(Perhaps because they can sometimes have a tart/bitter flavor that can be off-putting to some.)
Once baked, however, blackberries are truly something special.
They’re a little tart, a little moody, and a whole lotta juicy!
In today’s healthy blackberry crisp, the ripe berries sweeten in the oven and bubble up into jammy perfection under a to-die-for golden aromatic topping.
The most challenging part of making this easy fruit crisp recipe (and this classic Cherry Crisp)?
Stopping yourself from stuffing the entire crisp into your mouth before it’s properly cooled.
Suffice it to say, this is the perfect blackberry crisp for a crowd…or for one if you’re like me and just in a crisp mood!
“Delicious! We had a bunch of extra organic pears so I made it with pears and blackberries.”
— Maela —
As for the topping, this is the emperor of all crisp toppings.
I’ve played around with dozens of topping recipes, ranging from Strawberry Rhubarb Crisp to Peach Crisp to Gluten Free Apple Crisp. The one I used for today’s cherry blackberry crisp—the simplest of them all—is the one I return to over and over again.
The oats get toasty, the nuts are fragrant, and the coconut provides a subtle, imperceptible background note that makes any fruit crisp positively divine.
PLUS, for those with dietary concerns, the almond meal makes the crisp topping naturally gluten free!
This healthy blackberry crisp is one you can serve for dessert with a big scoop of ice cream (or Oat Milk Ice Cream), and then enjoy the next day for breakfast with a dollop of Greek yogurt.
Anytime is a great time for crisp.
Looking for a blackberry crisp using frozen blackberries? Look no further! You can adapt this recipe into a blackberry crisp with frozen berries by swapping for an equal amount of frozen blackberries. No need to thaw.
Check the crisp at the 30-minute mark. If the topping becomes too brown, tent with foil, then continue baking until ready.
This Le Creuset baking dish has an enamel finish that resists staining, chipping, and cracking. Plus, it’s dishwasher- and oven-safe.
My only request for serving this healthy blackberry crisp: be confident and use the big spoon for your serving.
It’s the right thing to do.
It’s all in the topping! Crumbles typically omit oats from their topping, so they have a denser crust on top. On the other hand, cobblers either use a cake-like batter (like this Crock Pot Peach Cobbler) or a biscuit-style batter. This gives them a different texture and appearance from fruit crisps (like my favorite Crock Pot Apple Crisp).
Sure! If you want a rustic look for serving, you can make this healthy blackberry crisp in an 8- or 9-inch cast-iron skillet. Make sure to grease it well if it is not seasoned properly.
Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a deep 8×8-inch or similar baking dish with nonstick spray. Set aside.
Place the blackberries in a large mixing bowl, then scatter the cornstarch over the top. Add the honey and vanilla, then fold gently to combine.
Transfer to the prepared baking dish.
In a medium bowl, combine the oats, walnuts, almond meal, coconut, cinnamon, and salt.
Drizzle the olive oil and honey over the top, then use a spatula to combine until the dry ingredients are evenly moistened. It will be thick and sticky.
Spread the filling over the top.
Bake the crisp until the filling is hot and bubbly, about 45-55 minutes. Check the crisp at the 30-minute mark. If the topping becomes too brown, tent with foil, then continue baking until ready. Let rest for 10 minutes, then serve warm, smothered with vanilla ice cream, homemade whipped cream, or Greek yogurt.
Serving: 1(of 8); without ice cream or yogurtCalories: 407kcalCarbohydrates: 47gProtein: 6gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gPotassium: 305mgFiber: 9gSugar: 30gVitamin A: 234IUVitamin C: 23mgCalcium: 67mgIron: 2mg
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