This delicious, made-from-scratch Blackberry Crisp is a delicious end to any summer meal. With a buttery-crisp walnut topping and plenty of juicy berries, you'll love this dessert solo or "a la mode," with a scoop of ice cream.
To make the crisp topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover an refrigerate while preparing the filling.
Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter.
In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add blackberries and toss well to coat. Pour intro prepared baking dish and sprinkle with topping.
Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes. Serve with vanilla ice cream if desired.
Rolled oats: Also known as “old-fashioned” oats. Quick-cooking oats can work in a pinch, but do not substitute steel-cut oats.
Walnuts: Walnuts add a wonderful flavor and crunch to the topping, but it’s okay to leave them out. I’ve also done testing with raw pecans and raw cashews, and they were both delicious.
Blackberries: Blackberries look like large, shiny black raspberries, but the two fruits are different. Either one works in this recipe, though, so if you're lucky enough to have a bush of wild black raspberries growing in your yard, grab a basket and start picking!
Yield: This recipe makes about 6 cups of Blackberry Crisp, enough for 8 servings, 3/4 cup each (plus ice cream).
Storage: Cover the Blackberry Crisp with foil or plastic wrap and store at room temperature for 1 to 2 days or store covered in the refrigerator for up to 4 days.