Simple Blackberry Crisp Recipe

This Simple Blackberry Crisp Recipe is perfect for the berries freshly picked from the berry bush. We have one growing wild in the back yard so love to pick the berries and make up recipes. This blueberry crisp turned out so great that I just have to share it. It is double win becuase it is also gluten free which means I can love eating it too.

When to Pick Blackberries

A ripe blackberry that is ready to be picked is deep black with a full, plump and tender feel. If the berry is red or purple, it’s not ripe yet. A ripe blackberry will pull easily from the plant with only a slight little tug. The skin of a fully ripe berry is dull black, not shiny. Don’t pick the shiny ones. I recommend wearing garden gloves because the prickles are super prickly.

Once the berries are gently rinsed, lay them on a paper towel to dry. Tap them gently to get out excess water.

I love using oranges and citrus in recipes. Often times recipes that call for lemon taste better to me when using oranges and tangerines. When pouring the sugar and orange juice mixture over the clean, dry berries — pour slowly to get an even distribution. If preferred, spoon the mixture onto the berries.

The crumble top is most certainly the BEST part of this dessert. To be honest, I like to double this part of the recipe because the crumble top with ice cream and small amount of the berry mix is my favorite combination. You can figure out the ratio you like because truly any ratio works.

Bake for 25 minute at 350 degrees until it is bubbling and the top is browned. Look at this one fresh out of the oven. Do you see the heart that formed on the side of the casserole dish. Finding hearts in random places always brings me great amounts of joy!

This dessert can be served with ice cream. Vanilla is my go-to flavor but that does not mean that you can’t try another flavor on your simple blackberry crisp. If you do, let me know because I want to hear what you think sounds good.