This easy blackberry crisp dessert can be made with fresh or wild blackberries. The preparation takes about 15 minutes, and the pie cooks in 40 minutes, making it an excellent option for tonight’s dessert!
No-Fuss Dessert
This recipe is incredibly simple and eliminates the need for a traditional pie crust. The berries are layered at the bottom of the pie dish, followed by a cookie dough topping. It’s a delicious, hassle-free dessert!
A Taste of Texas
My first encounter with blackberry pie was at a charming restaurant along the Guadalupe River in the historic district of Gruene, Texas. Although I can’t remember my entrée, the blackberry crisp made a lasting impression. It evoked memories of my apple crisp recipe, inspiring me to develop my blackberry dessert recipe.
Balancing Flavors in the Blackberry Crisp
The sweetness of this dessert is perfectly balanced with a touch of salt. Therefore, I suggest using unsalted butter and adding salt to bring out the flavor in the topping.
However, you may prefer to use salted butter and skip adding salt. Each brand of butter is salted differently, so when you use salted butter, you must experiment to determine how much salt (if any) to add to flavor your recipes.
Can You Add a Crust to the Blackberry Crisp?
Adding a pastry crust to this blackberry crisp can elevate the dessert by providing a traditional pie-like texture and flavor. A flaky, buttery crust is a perfect base for the juicy blackberries, adding a layer of richness to each bite.
How to Add a Crust
To incorporate a crust, roll out your favorite pie dough and fit it into a 9-inch pie dish before layering in the blackberries and the cookie topping. The combination of the crisp texture from the cookie topping and the tender, flaky pastry creates a delightful contrast that enhances the overall enjoyment of the dish. Baking the pie with the crust will also allow for a beautifully golden edge, making it visually appealing and delicious. This twist makes the dessert reminiscent of classic berry pies, perfect for any occasion!
Extend the Blackberry Crisp Baking Time
You may find that the blackberry crisp needs to bake a bit longer with a crust. An extended baking period ensures the juices thicken and the crisp is not runny. Add a sheet of aluminum foil to the top of the pie to prevent the topping from overbaking.
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Blackberry Crisp
Equipment
- food processor
- 9-inch baking dish
- 1 sheet of aluminum foil
Ingredients
Blackberry Filling
- 5 cups blackberries
- ¼ cup brown sugar, packed
- 2 teaspoons vanilla
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
Topping
- 1 cup all-purpose flour
- â…” cup granulated sugar
- ¼ teaspoon salt
- 1 stick unsalted butter, softened
Instructions
Blackberry Filling
- Preheat oven to 375 degrees F. Spray a 9-inch round baking dish with cooking spray.
- Evenly distribute the blackberries on the bottom of the baking dish. Mix 2 tablespoons of flour and the brown sugar and sprinkle over the blackberries. Add the vanilla to the melted butter and drizzle over the berries.
Topping
- Add the flour, granulated sugar, and salt to a food processor. Pulse to blend.
- Cut the butter into 8 pieces and place (spread out) on the flour mixture. Process until the mixture forms a dough. (If you do not have a food processor, work the mixture by hand or with a mixer.)
- Break the dough into small pieces and place over the blackberries.
- Bake for 40 minutes or until the topping is golden brown. If necessary, place a sheet of aluminum foil over the pie during the last 10 minutes of baking so it doesn't overbrown.