Black Berry Crisp Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly butter or spray a 9-inch (23 cm) square or similar-size baking dish.

Place the blackberries in a large bowl. Add the granulated sugar, lemon juice, lemon zest, cornstarch, and 1/4 teaspoon fine sea salt. Gently toss until berries are evenly coated and the cornstarch is distributed.

Transfer the berry mixture into the prepared baking dish and spread into an even layer. Set aside while you make the topping so the fruit juices begin to macerate (about 5–10 minutes).

In a medium bowl combine the rolled oats, all-purpose flour, packed brown sugar, ground cinnamon, ground nutmeg, and 1/4 teaspoon fine sea salt. Whisk briefly to distribute the dry ingredients.

Cut the cold unsalted butter into small cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the oat mixture until it forms large crumbs and some pea-sized pieces remain. The topping should be moist but crumbly—don’t overwork it.

Evenly sprinkle the oat-brown sugar topping over the berries in the baking dish, covering as much of the fruit as possible.

Place the baking dish on a rimmed baking sheet to catch any bubbling juices. Bake in the preheated oven for 35–42 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.

Remove from oven and let rest on a wire rack for at least 15 minutes; this helps the filling thicken slightly so it’s easier to serve.

Spoon warm blackberry crisp into bowls. Top each serving with about 1/2 cup vanilla ice cream and garnish with a mint leaf, if desired. Serve warm a' la mode.

Store leftover crisp covered in the refrigerator for up to 3 days. Reheat individual portions in a microwave or rewarm the whole dish at 350°F (175°C) until heated through, about 10–15 minutes.