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Blackberry Crisp {The BEST Healthy Recipe} – WellPlated.com

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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.

best blackberry crisp with oats in a bowl with ice cream

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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!

Heathy Blackberry Crisp in a dish with oat topping

5 Star Review

“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!

the BEST blackberry crisp without self-rising flour with a golden topping of oats, honey, and walnuts

How to Make the BEST Blackberry Crisp

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.

Tip!

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.


The Ingredients

  • Blackberries. The summer berry with an attitude. I love how blackberries are a little sweet, tart, and bitter all at the same time.They’re loaded with fiber and essential vitamins and minerals. (If you share my adoration for these little berries, you’ll also enjoy this Skinny Blackberry Margarita.)

Market Swaps

Try this fruit crisp with an array of other fresh or frozen fruits. You could also choose a combination of one or more for a delightful, fun twist.

  • Pitted cherries
  • Freshly picked peaches, apricots, or nectarines
  • Peeled and sliced apples or pears
  • Sliced strawberries
  • Other berries such as raspberries, blueberries, or boysenberries
  • Maple Syrup + Honey. I like to put maple syrup in the berry mixture and a drizzle of honey in the topping to bring the flavors of these wholesome natural sweeteners into this blackberry crisp recipe.

Substitution Tip

Don’t have both? No worries! You can opt for one or the other in both the topping and the blackberry filling mixture.

  • Vanilla. Mellows out the tartness of the blackberries.
  • Oats. Nothing beats blackberry crisp with oats that toast in the oven. (For an oven-free version, see Slow Cooker Triple Berry Crisp.) I love the crunch, subtle chew, and nutty flavor old-fashioned oats lend the irresistible topping.
  • Almond Meal. My swap for making blackberry crisp without flour. The almond meal compliments the berries beautifully AND makes this blackberry crisp gluten free too (like this Almond Flour Banana Bread)!

Substitution Tip

To make your own almond meal, pulse whole, raw almonds in the food processor until they form fine crumbs. Do not over-process, or you will have almond butter instead.

Gluten free Blackberry Crisp with frozen berries or fresh in a bowl with ice cream
  • Coconut. Another addition that marries with juicy summer berries. I also love the added texture it gives the oat and almond topping. (Coconut is also a fantastic addition to this Healthy Granola recipe.)
  • Cinnamon. For a little cinnamon spice to make this healthy blackberry cobbler complete with EVERYTHING nice.
  • Nuts. Give the topping a final finish of crunchy perfection. Walnuts, pecans, or almonds are all lovely choices.
  • Olive Oil. Helps the topping get that iconic golden color.

Substitution Tip

You can swap the olive oil for coconut oil if that’s what you keep on hand, or for melted butter.

The Directions

fresh blackberries in a glass bowl with cornstarch and cinnamon
  1. Mix the black berry filling ingredients in a bowl.
a baking dish loaded with blackberries for blackberry crisp with frozen berries or fresh
  1. Transfer to a baking dish.
a mixture of oats and almond flour for the BEST blackberry crisp recipe with oats
  1. Combine the dry topping ingredients.
rolled oats and almond meal with honey or maple syrup for blackberry crisp recipe easy
  1. Drizzle in the olive oil and honey and stir to combine.
a homemade healthy blackberry crisp recipe topped with oats and maple syrup topping
  1. Spread the filling over the top. Bake blackberry crisp at 350 degrees F for 45 to 55 minutes, until hot, bubbly, and golden.

TIP!

Check the crisp at the 30-minute mark. If the topping becomes too brown, tent with foil, then continue baking until ready.

  1. Remove, let rest for 10 minutes, then serve warm. ENJOY!

Storage Tips

  • To Store. Place leftover crisp in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat. Warm individual portions in a microwave-safe container until heated to the desired temperature. You can also reheat blackberry crisp in a 350-degree F oven until heated through. Tent with foil, if needed, to prevent the topping from over-browning. You may also enjoy blackberry crisp chilled straight from the fridge!
  • To Freeze. Store blackberry crisp in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.

Recommended Tools to Make this Recipe

  • Mixing Bowls. My favorite nested set for all of your baking needs.
  • Baking Dish. This one has been my loyal fruit crisp and cobbler partner for many years.
  • Ice Cream Scoop. Join me in adding a healthy scoop (or two) of vanilla ice cream to this healthy blackberry crisp, won’t you?

The Best Baking Dish

This Le Creuset baking dish has an enamel finish that resists staining, chipping, and cracking. Plus, it’s dishwasher- and oven-safe.

best blackberry crisp with oats in a bowl with ice cream

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

easy blackberry crisp for a crowd in a bowl with oats, honey, and almond meal in a bowl topped with ice cream beside a baking dish

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.

Frequently Asked Questions

How is Blackberry Crisp Different From Crumble or Cobbler?

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).

Can I Make Blackberry Crisp in a Cast Iron Skillet?

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.

For the Filling:

  • 6 cups blackberries, fresh or frozen—do not thaw if frozen
  • 2 tablespoons cornstarch
  • 1/3 cup honey or pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract

For the Topping:

  • 1 cup rolled oats
  • 3/4 cup chopped walnuts, almonds, or pecans (untoasted)
  • 1/2 cup almond flour or almond meal*
  • 1/2 cup flaked coconut (I prefer unsweetened; sweetened works too)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/3 cup extra virgin olive oil or melted coconut oil
  • 1/3 cup honey or pure maple syrup

For Serving:

  • Vanilla ice cream, frozen yogurt, or Greek yogurt or nonfat plain greek yogurt for breakfast

  • 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.

  • TO STORE: Place leftover blackberry crisp in an airtight storage container in the refrigerator for up to 4 days.
  • TO REHEAT: Warm individual portions in a microwave-safe container until heated to the desired temperature. You can also reheat blackberry crisp in a 350-degree F oven until heated through. Tent with foil, if needed, to prevent the topping from over-browning. You may also enjoy blackberry crisp chilled straight from the fridge!
  • TO FREEZE: Freeze blackberry crisp in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving or reheating.
  • *INGREDIENT NOTE: To make your own almond meal, pulse whole, raw almonds in the food processor until they form fine crumbs. Do not over-process, or you will have almond butter instead.

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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