Blackberry-Almond Crisp

Blackberries don’t need much help to become a sweet dessert, but topping them with buttery oats, brown sugar, and sliced almonds certainly doesn’t hurt. In this blackberry-almond crisp, the berry mixture bakes until juicy and bubbling, while the topping turns golden and crunchy in the oven. And since each crisp is baked in its own ramekin, everyone gets plenty of those irresistible crisp edges.

Ladd loves just about any dessert where blackberries are involved, so this one is always an easy win around here. The berries get a little brightness from lemon juice and a subtle kick from fresh ginger, while the buttery almond topping adds just the right amount of crunch.

And of course, no homemade fruit crisp is complete without something creamy on top. A big scoop of vanilla ice cream melts right into the warm blackberry filling, but whipped cream is just as delicious. Best of all, this easy blackberry dessert takes less than an hour from start to finish, making it a great choice for summer gatherings, family dinners, or anytime you have fresh or frozen blackberries waiting to be used up.

Can you use frozen blackberries for blackberry crisp?

Yes! Frozen blackberries work well in blackberry crisp. Thaw and drain them before using themso the filling does not become too watery as it bakes.

What is the difference between a blackberry crisp and a blackberry cobbler?

A blackberry crisp is topped with a crumbly mixture that typically includes flour, oats, sugar, and butter. A blackberry cobbler usually has a biscuit-like or cake-like topping instead.