Blackberry Crisp

This easy Blackberry Crisp layers a jammy blackberry filling under a buttery, crunchy granola crumble topping for the coziest summer dessert.

Course Dessert

Cuisine American

Keyword Blackberry Crisp

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 397kcal

Add the blackberries, sugar, brown sugar, cornstarch, lemon juice, and cinnamon to a medium saucepan. Mix well and place over medium heat.
1 pound fresh blackberries, ¼ cup granulated sugar, ¼ cup light brown sugar, 3 tablespoons cornstarch, 3 tablespoons lemon juice, 1/2 teaspoon ground cinnamon
Stir occasionally until the blackberries break down and everything becomes a thick sauce. (About 8 minutes) Be sure to watch over the mixture so the berries don’t start burning and stick to the bottom of the pan.
Preheat the oven to 350°F. Spray an 8-inch baking dish with cooking spray.
Pour the blackberry filling into a baking dish.
Add the flour, cinnamon, baking powder, and salt to a large mixing bowl and mix together with a fork.
½ cup all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon baking powder, ¼ teaspoon salt
Add the softened butter and mix with the dry ingredients.
3 tablespoons unsalted butter
Then add the brown sugar and granola, mixing once again until combined and crumbly.
¼ cup light brown sugar, ¼ cup granola
Sprinkle the crumble topping all over the top of the blackberry filling.
Bake for 25-30 minutes until the filling is bubbling through the crust and along the edges, and the top will be golden brown.
Let cool for a couple of minutes before serving.