The Best Blackberry Crisp

The Best Blackberry Crisp

Tiffany Donnelly

"The best crisp I have ever made! Easily substituted to gluten- and/or dairy-free. Awesome with any fruit combination!"
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Ingredients

1 h servings 253 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Mix peaches, blackberries, 1/2 cup gluten-free flour, white sugar, lemon juice, and cinnamon together in a bowl; spread evenly into the prepared baking dish.
  3. Stir brown sugar, oats, and 3/4 gluten-free flour together in a separate bowl. Cut butter into oat mixture until it resembles coarse crumbs; sprinkle evenly over berry mixture.
  4. Bake in the preheated oven until golden brown, about 45 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 4
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I cut this down to 4 servings and used individual ramekins rather than a baking dish. I used regular AP flour, as I didn't have a need to make this gluten free. We really enjoyed this! It is tar...

This is a keeper recipe! My husband and I both loved it. I made a slight change - I used 3C of blackberries and 2C of peaches (because it's what I had on hand) and I used Almond flour. The frui...

I had to change it up. I used 1c peaches and 3 cups blackberries (they're in season right now). Then I tossed in another handful each of oats and brown sugar into the topping mixture, think I'l...

I made this with 5 cups blackberries only, and AP flour. The topping I used 1 stick butter instead of 1.5 sticks. I had a thawed pie crust I needed to use, so I did this in a 9 inch pie pan. Thi...

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