Ridiculously easy and delicious Blackberry Almond Crisp! Almond and lemon scented blackberry filling topped with a buttery almond crisp!
Blackberry Almond Crisp Ingredients
Ingredient Notes
For the Crisp...
- All-Purpose flour.
- Rolled Oats. Make sure to use old-fashioned oats, not quick-cooking or steel-cut oats.
- Sliced Almonds. Adds a crunch and nuttiness.
- Brown Sugar. I like using brown sugar for the topping, as it adds more flavor than just using white sugar.
- Cinnamon. I love using Vietnamese Cinnamon. My favorite brand is Frontier Co-Op.
- Salt. Balances the sweetness.
- Unsalted Butter. Melted butter will be used to combine the crisp.
For the Filling...
- Blackberries. You can use fresh or frozen blackberries (no need to thaw). Alternatively, you can use any berries or a mix of berries!
- White Sugar. Adds a touch of sweetness.
- Cornstarch. Also known as Cornflour in the U.K. The cornstarch is needed to soak up the juices and creates a jamy consistency. You can also use tapioca starch.
- Lemon Zest & Lemon Juice. Adds so much flavor and brightness.
- Almond Extract. Almond flavor goes so well with blackberries! However, if you don't have almond extract, you can use vanilla paste or extract.
Blackberry Almond Crisp Instructions
Step 1. Set a rack in the center of the oven and preheat it to 350ºF (180ºC). Lightly butter your ramekins and set on a parchment-lined baking tray.
Step 2. Make the Crisp Topping. In a medium bowl, combine flour, oats, sliced almonds, brown sugar, cinnamon, salt and melted butter together until well combined. Set aside.
Step 3. Make the Filling. In a medium bowl, combine blackberries, white sugar, cornstarch, lemon juice, lemon zest and almond extract together.
Step 4. Evenly divided the fruit filling into four 8-oz ramekins and then evenly top each with the crisp topping. Bake for 30 to 35 minutes or until bubbly. Let it cool for 15 minutes before serving. Top with vanilla bean ice cream and enjoy!
Expert Tips
- Wash and dry your blackberries ahead of time so there isn't a lot of extra moisture in the dish.
- Substitute with any seasonal berry or use a mix of berries.
- Depending on the size of your dish, your blackberry crisp may bubble over. To prevent difficult cleanup, place the ramekins on a parchment-lined baking sheet before baking in the oven.
- If you don't have ramekins, you can also bake in an 8 or 9-inch pie or baking dish! Add an 5 minutes to your baking time.
- Serve with a HUGE scoop of vanilla bean ice cream and enjoy!
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📖 Recipe
Blackberry Almond Crisp
INGREDIENTS
Crisp Topping
- ½ Cup (60g) All-Purpose Flour
- ½ Cup (44g) Rolled Oats
- ¼ Cup (21g) Sliced Almonds
- 3 tablespoon Brown Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- 5 Tbsp (70g) Unsalted Butter melted
Blackberry Filling
- 16 Oz (425g | 4 Cups) Fresh Blackberries
- ¼ Cup (50g) White Sugar
- 1 tablespoon Cornstarch
- Zest of 1 Lemon
- 3 tablespoon Lemon Juice
- 1 ½ teaspoon Almond Extract
Instructions
- Set a rack in the center of the oven and preheat it to 350ºF (180ºC). Lightly butter your ramekins and set on a parchment-lined baking tray.
- Make the Crisp Topping. In a medium bowl, combine flour, oats, sliced almonds, brown sugar, cinnamon, salt and melted butter together until well combined. Set aside.
- Make the Filling. In a medium bowl, combine blackberries, white sugar, cornstarch, lemon juice, lemon zest and almond extract together.
- Evenly divided the fruit filling into four 8-oz ramekins and then evenly top each with the crisp topping. Bake for 30 to 35 minutes or until bubbly. Let it cool for 15 minutes before serving. Top with vanilla bean ice cream and enjoy!
Notes
- Cover leftovers tightly with cling wrap and store in the fridge for up to 4 days.
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