Blackberry Crisp

Lavender Blackberry Crisp - An easy, delicious dessert!

This delicious Blackberry Crisp is made with blackberries tossed in a lavender-infused syrup, and topped with a crisp and crumbly oat streusel topping. Serve warm with a scoop of ice cream!

A fruit crisp is one of those perfect desserts that is really simple to make, but good enough to serve at special dinners or parties. There’s definitely a reason it’s often on restaurant dessert menus.

Blackberry Crisp - Easy Fruit Crisp Recipe with Vanilla Ice Cream

When berries are in-season in the summer, crisps are a great way to let the fruit shine with some supporting players, but truthfully you can make this blackberry crisp any time of year using frozen berries. It still tastes fantastic, and has a similar texture.

How to Make a Blackberry Crisp:

This is optional, but I like to make a lavender infused syrup for the blackberries. I think desserts infused with lavender are so lovely, with two of my other favorites being these Lavender Shortbread Cookies and Lavender White Chocolate Lace Cookies.

You can get dried lavender either online or sometimes in the spice section of the grocery store.

Lavender-Infused Blackberry Crumble Recipe

Combine the lavender in a saucepan with sugar and brandy:

Lavender Blackberry Crumble Recipe

Let it cook to infuse the sugar with the lavender, then add it to your berries along with cornstarch.

If you’re not using the lavender, you can simply toss the sugar, brandy, and cornstarch with the blackberries.

Distribute the mixture in ramekins:

Lavender Blackberry Crumble Recipe

Next pile on the oat topping, which is made with butter, flour, brown sugar, and oats.

By the way, the difference between a crisp and a crumble is that the topping of a crisp contains oats, where the crumble does not. However, people often use the names interchangeably!

Blackberry Crisp Oatmeal Topping

Bake until the blackberries release their juices and get thick and bubbly:

Freshly Baked Blackberry Crisp Recipe

Serve with a scoop of vanilla ice cream on top, while the crisp is still warm:

Blackberry Crisp - How to Make Blackberry Crisp from Scratch

More Fruity Desserts:

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4.7 from 10 votes

Blackberry Crisp

This delicious Blackberry Crisp is made with blackberries tossed in a lavender-infused syrup, and topped with a crisp and crumbly oat streusel topping. Serve warm with a scoop of ice cream!
Course Dessert
Cuisine American
Keyword blackberry crisp
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 322kcal


For the filling:

  • 1/2 cup sugar
  • 1 tsp dried lavender
  • 2 tbsp brandy
  • 24 oz fresh or frozen blackberries
  • 2 tsp cornstarch

For the crisp topping:

  • 2.5 oz all purpose flour, by weight (1/2 cup, measured)
  • 1/2 cup rolled oats
  • 1/3 cup brown sugar
  • pinch of salt
  • 6 tbsp butter cubed
  • vanilla ice cream for serving


  • Preheat the oven to 400 degrees F.
  • Combine the sugar, dried lavender, and brandy in a small saucepan over medium high heat.
  • Cook until the mixture turns clear, then continue cooking for five minutes to allow the lavender flavor to infuse into the sugar syrup.
  • Strain the lavender out and pour the infused syrup all over the blackberries.
  • Sprinkle the cornstarch all over the berries, and stir to distribute.
  • Portion the berries in six 4oz ramekins (or whatever dish you desire), and set the ramekins on a sheet pan.
  • To make the crisp topping, whisk together the flour, oats, brown sugar, and salt.
  • Add the cubed butter and squish the butter pieces with the dry ingredients using your finger tips, until the butter is well coated with the crumb mixture and broken into small pieces.
  • Distribute the crumb topping on top of the berries.
  • Bake the crisps for 30 minutes, until the blackberry mixture is bubbling.
  • Serve warm with a scoop of vanilla ice cream. Enjoy!


Calories: 322kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 54mg | Fiber: 7g | Sugar: 30g

Post updated in June 2018 with photos and writing. Originally published May 2014.