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.

Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole dish.

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  • Place berries in large bowl. Pour in lemon juice; sprinkle sugar evenly over berries. Gently stir to combine. Transfer to prepared casserole dish. Gently pat down berries with the back of a spoon and level the surface.

  • 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.

  • Distribute crisp mixture over the top of the berries and smooth out with a tip of a fork so all berries are covered.

  • 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

197 calories; protein 2.6g; carbohydrates 33.6g; fat 6.7g; cholesterol 15.3mg; sodium 64.1mg. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2017
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 mentioned that frozen fruit can be used (if you must.). :) My skepticism grew while mixing the crumb topping - it seemed too dry and simple - but I resisted the urge to alter the recipe. Since the strawberries were still frozen when I put them in the oven, I watched for the fruit to be bubbling over the crust at the entire circumference of the pan. This ended up adding about 12 minutes of baking time. Perhaps the previous reviewers didn't adjust baking time for frozen filling, but there was nothing soupy about how this treat turned out. The ratio of effort-to-outcome of this recipe is off the charts . Read More
(19)

Most helpful critical review

Rating: 3 stars
05/12/2020
This was tasty, but was wanting it to be a little thicker. I'd probably add twice as much corn starch the next time. Read More
53 Ratings
  • 5 star values: 36
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/08/2017
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 mentioned that frozen fruit can be used (if you must.). :) My skepticism grew while mixing the crumb topping - it seemed too dry and simple - but I resisted the urge to alter the recipe. Since the strawberries were still frozen when I put them in the oven, I watched for the fruit to be bubbling over the crust at the entire circumference of the pan. This ended up adding about 12 minutes of baking time. Perhaps the previous reviewers didn't adjust baking time for frozen filling, but there was nothing soupy about how this treat turned out. The ratio of effort-to-outcome of this recipe is off the charts . Read More
(19)
Rating: 4 stars
12/11/2016
Doubling the crumb topping really helps! Read More
(10)
Rating: 5 stars
10/30/2016
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 recipe, Chef John! Read More
(7)
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Rating: 4 stars
09/04/2017
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 soupy-- good texture. Read More
(4)
Rating: 5 stars
09/23/2017
I add chopped pecans to the topping but follow the rest of the recipe exactly. It's the only recipe I use now. Wonderful! Read More
(4)
Rating: 4 stars
06/17/2018
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 higher crisp to fruit ratio:) Great, easy recipe for fresh fruit! Oh, and I noticed it didn't specify a baking dish size! I used an 11.5" X 8.5". Worked perfectly. Read More
(4)
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Rating: 5 stars
07/25/2016
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! Served with vanilla ice cream and whipped cream on top...the whole family LOVED LOVED LOVED this and asked me to make it again next week! This couldn't have been easier. A definite keeper YUM!!!!! Thanks for sharing.:) Read More
(3)
Rating: 5 stars
09/23/2017
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 until the next day. I actually liked it cool. Thanks again Chef John Read More
(3)
Rating: 4 stars
07/04/2018
I used freshly picked blackberries from my yard. I read reviews that this was a bit watery so I mixed 1/3 cup flour in with blackberries and I did NOT find it soupy at all. My blackberries may not have been 100% ripe as I used the full amount of sugar and still found this slightly tart. Pretty good way to use up my abundance of blackberries. Read More
(2)
Rating: 3 stars
05/12/2020
This was tasty, but was wanting it to be a little thicker. I'd probably add twice as much corn starch the next time. Read More
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