Skip to main content New this month
Get the Allrecipes magazine

Chef John's Blackberry Crisp

Rated as 4.54 out of 5 Stars

"Actually any berry will work in this recipe (even frozen, if you must), but the dark, sweet blackberries are my favorite. Served barely warm, with a scoop of vanilla ice cream, it just doesn't get much better than this."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 197 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a baking dish.
  2. Place berries in large bowl. Pour in lemon juice; sprinkle sugar evenly over berries. Gently stir to combine. Transfer to prepared baking dish. Gently pat down berries with the back of a spoon and level the surface.
  3. Place rolled oats, flour, brown sugar, butter, cinnamon, and salt in a bowl. Mix together with a fork until mixture is blended and crumbly, about 1 minute.
  4. Distribute crisp mixture over the top of the berries and smooth out with a tip of a fork so all berries are covered.
  5. Bake in preheated oven until dark and berries are bubbling, about 45 minutes. Allow crisp to cool somewhat and firm up. Serve warm.

Nutrition Facts


Per Serving: 197 calories; 6.7 g fat; 33.6 g carbohydrates; 2.6 g protein; 15 mg cholesterol; 64 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 21
  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

How can something this simple to make taste this good! I needed a little summer pick-me-up on a January night and all the fruit I had was organic frozen strawberries. The Chef reluctantly ment...

Most helpful critical review

Too soupy.

Most helpful
Most positive
Least positive
Newest

How can something this simple to make taste this good! I needed a little summer pick-me-up on a January night and all the fruit I had was organic frozen strawberries. The Chef reluctantly ment...

Doubling the crumb topping really helps!

Quite good-- made a few tweaks: added two cans of sliced peaches since my (thawed) bag of frozen mixed berries wasn't enough; added two tbsp flour to fruit mixture; baked almost an hour. Not too...

Delicious! I do wish the liquid would've came out a bit thicker, but in all fairness, I did use fresh/frozen berries. I did a mix of blackberries, raspberries and strawberries...sooooo good! Ser...

Excellent, however I did take advice and cut down on the sugar to half. I used Paula Red apples a little tart which really complimented the topping well. The topping was amazing, stayed crispy ...

I have made this twice now. We have lots of blackberries in the yard so I tripled the recipe and added 1/3 cup of tapioca flour to the berry mixture. Then I up the cinnamon and add 1 tsp. card...

I made this with fresh blackberries and followed the recipe exactly. It was delicious! Not too much liquid at all. I recommend using fresh (not frozen) fruit. Thanks for another excellent re...

This was simple and delicious. I used about 3 cups fresh blueberries and about 1 cup sliced fresh strawberries. Like other people suggested, I would double the topping amount, as I like a highe...

Fallowed the recipe with out any changes. The topping was perfect. The Blackberry's were very delicious. There was how ever quite a bit of juice in the bottom. The fresh berry's were very large ...