Q1: What is the difference between a crisp, a crumble, and a cobbler?

It can be confusing! A Crisp (like this recipe) has a streusel-like topping that always includes oats, which get "crispy" during baking. A Crumble is very similar, but its topping is made without oats, just from flour, sugar, and butter, so it's more like a crumbly cookie. A Cobbler has a biscuit-style or cake-like batter topping that is dropped or spread over the fruit, creating a "cobbled" appearance.

Q2: Can I use frozen blackberries for this crisp?

Yes, you can, which makes this a great dessert for any time of year! Do not thaw the frozen blackberries first. Toss them with the flour just like you would the fresh berries. Because they are frozen, they will release more liquid as they bake, so you may want to add an extra tablespoon of flour to the filling. You will also likely need to add an extra 10-15 minutes to the total baking time.

Q3: My crisp topping came out soggy instead of crispy. What did I do wrong?

A soggy topping is usually caused by one of two things. First, you may not have baked it long enough. The crisp needs that full 35-40 minutes for the butter to melt and then "fry" the topping into a crispy, golden crust. Second, your fruit may have been very wet, creating too much steam. Make sure your berries are dry before you mix them with the flour.

Q4: Can I make this blackberry crisp with less sugar?

Yes, you can adjust the sugar to your taste, especially in the filling. The recipe calls for tossing the berries with flour but not sugar, relying on the sweetness of the fruit and the topping. The topping itself contains 1 cup of brown sugar. You could reduce this to 3/4 cup for a slightly less sweet topping, but any less than that and you may not get the same crispy, caramelized result.

Q5: Can I make the topping in a food processor?

Yes, a food processor is a great and fast way to make the topping. Simply pulse the oats, brown sugar, and flour together a few times. Then, add the cold, cubed butter and pulse in short bursts, about 8-10 times, until the mixture looks like coarse crumbs with some small, pea-sized bits of butter remaining. Be careful not to over-process it into a paste.

The Best Easy 5-Ingredient Blackberry Crisp Recipe

Name: The Best Easy 5-Ingredient Blackberry Crisp
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Cuisine: American
Ingredients: 1 cup rolled oats; 1 cup brown sugar; 3/4 cup all-purpose flour, divided; 1/2 cup butter, softened; 4 cups fresh blackberries

The Best Easy 5-Ingredient Blackberry Crisp

A simple and classic recipe for a homemade blackberry crisp. This summer dessert features a layer of fresh blackberries tossed with flour, which is then covered with a sweet and crumbly topping. The topping is made by cutting softened butter into a mixture of rolled oats, brown sugar, and flour. The crisp is baked until the fruit is bubbly and the oat topping is golden brown.

Author: Grace
Prep Time: 15 minutes
Cook Time: 38 minutes
Total Time: 53 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup rolled oats
1 cup brown sugar
3/4 cup all-purpose flour, divided
1/2 cup butter, softened
4 cups fresh blackberries

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Instructions

Preheat the oven to 350°F (175°C).
Make the Topping: In a bowl, combine the rolled oats, brown sugar, and 1/2 cup of the flour.
Using two knives or a pastry blender, cut in the softened butter until the mixture is moistened and crumbly.
Prepare the Filling: Spread the fresh blackberries in an even layer in an 8-inch square baking dish.
Sprinkle the remaining 1/4 cup of flour over the blackberries and toss well to coat them.
Sprinkle the prepared oat crumble mixture evenly over the top of the berries.
Bake: Bake in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the fruit is bubbly.
Let it cool slightly before serving.

Notes

‘Cutting in’ the butter is a key technique for creating the crumbly, crisp texture of the topping. This can be done with two knives, a pastry blender, or your fingertips.
Tossing the blackberries with flour before baking helps to thicken their juices as they cook, preventing the filling from being too runny.
This crisp is best served warm, often with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition

Serving Size: 1/8 of crisp
Calories: 380-450
Sugar: 40-50 g
Sodium: 100-150 mg
Fat: 15-20 g
Saturated Fat: 9-12 g
Trans Fat: 0 g
Carbohydrates: 60-70 g
Fiber: 5-7 g
Protein: 4-6 g
Cholesterol: 30-40 mg

Find it online: https://www.eatswithsoul.com/blackberry-crisp/