The Best Blackberry Crisp

Delicious! I also used blueberries (no local blackberries here, yet) and it turned out great! I changed the serving size to 8, which was the perfect amount for a 9 x 9 dish. I also added a big pinch of course salt to the crumble mix and then topped the finished product with another shake of sea salt before baking... I felt this kept everything from being too sweet for my family’s taste. Great recipe- will definitely use again with all kinds of seasonal fruit!

I used blueberries instead and still turned out awesome. Next time I may use more oats.

This is a keeper recipe! My husband and I both loved it. I made a slight change - I used 3C of blackberries and 2C of peaches (because it's what I had on hand) and I used Almond flour. The fruit was really sweet so I would reduce amount of sugar next time . But it was delicious just the same! Thank you for this recipe:-)

OMGosh! I wanted fruit crisp...I had a bunch of blueberries, a handful of blackberries and 1 large apple. So thats what I used. I used all purpose flour. Otherwise followed the directions as is. This was amazing!! I topped with whipped cream and thought I was in heaven! This one is a keeper

I cut this down to 4 servings and used individual ramekins rather than a baking dish. I used regular AP flour, as I didn't have a need to make this gluten free. We really enjoyed this! It is tart from the blackberries and sweet from the peaches and crumble. I had made this earlier in the day, so we ate it at room temperature, but this would be even better served warm with a scoop of vanilla ice cream. Yummy!

I will make it again! This time I used a combo of blackberries and blueberries. I substituted coconut sugar, which has a similar texture to brown sugar.

I make a lot of fruit desserts but this one was amazing. I used Bobs Red Mill Gluten free flour and oats. No one could tell. Serving it in ramekins was a terrific way to make it special. Topping it with bourbon whip cream was the final touch.

This is delicious! I used fresh blueberries, strawberries and blackberries. I didn’t actually measure them. I put a pint container of each and added just a little more of the dry ingredients using gluten free flour. Yum! It tastes great hot or cold. Like eating the fruit out of a pie!

Absolutely delicious! My guests raved about it. One stated his favorite restaurant is my kitchen. Gluten-free never tasted so good!

I made this with 5 cups blackberries only, and AP flour. The topping I used 1 stick butter instead of 1.5 sticks. I had a thawed pie crust I needed to use, so I did this in a 9 inch pie pan. This was suuuuper tasty! Loved the oats in the topping. It gives a little chewiness. Definitely making this one again!

I had to change it up. I used 1c peaches and 3 cups blackberries (they're in season right now). Then I tossed in another handful each of oats and brown sugar into the topping mixture, think I'll just cut back a bit on the butter next time. Delicious! Will be making it again!

Best crisp I've ever made...thanks!

I used half blackberries and half peaches. I sprinkled a little sugar over the crisp after I pulled it out of the oven. It was DIVINE! The family raved about it!

Like a few others I also used only blueberries - and so reduced sugar a bit as blueberries dont have the same tart taste than blackberries. I think it is a great recipe whatever berries are used anyway ! Served in individual ramekins with a little scoop of French vanilla icecream.

We loved this recipe. My husband and I are diabetics so I made a few changes. My first swap was to steel cut oats, we love them. I used stevia instead of white sugar, switched out brown sugar for a mixture of stevia with coconut palm sugar (which has a low glycemic index) and instead of white flour I used almond flour for the topping and just a little corn starch with the fruit to thicken the juices. 1/2 cup servings are an awesome breakfast or 3:00pm snack.

This dish was amazing! Got 5 star reviews from my kids and co-workers. I did change a couple things. First I changed out the fruit. Instead of the peaches and blackberries, I used pluots only. Secondly, I used almond flour instead of the gluten free flour. Everyone absolutely LOVED it!. Thank you!

Love this crumble topping. It can be added to any fruit.

Absolutely delicious. Kids get to eat the fruit they would normally not ear.

Excellent recipe- I reduced sugar in topping to 3/4 cup and used 2/3 blackberry with 1/3 peaches plus buckwheat flour as it’s what I had. Baked about 10-15 longer than recipe required. SO GOOD

Great recipe! Husband said it was the best one I’ve made. I used regular all purpose flour in the recipe. For the topping I added a teaspoon of cinnamon and a 1/4 cup of diced crystallized ginger!