Blackberry Crisp with Chocolate Chip Oatmeal Crumble features juicy fresh berries, a golden brown oat topping, and melted chocolate. It’s an easy, summery dessert that feeds a crowd and pairs perfectly with a scoop of vanilla ice cream!
Blackberry Crisp with Chocolate Chip Oatmeal Crumble
I love a good blackberry crisp because it feels like the kind of dessert you can easily throw together without making a big mess! This version is especially fun because the dark chocolate chips melt into the oatmeal crumble and make it almost taste a little like a berry oatmeal chocolate chip cookie. If the berry and chocolate combo seems odd to you, don’t worry… After just one bite, you’ll be as obsessed with this recipe as I am. It’s the summer dessert recipe you never knew you needed, but you’ll crave time and time again!
Stay sweet this summer with more fruity dessert recipes like raspberry coconut loaf cake, blackberry basil cookies, and classic lemon bars!
Can I use other berries?
Absolutely! You can use this recipe as a blank slate for whatever berries you’re craving (or happen to have on hand already). Raspberries, blueberries, or strawberries all work well. Or, create a mixture of all kinds of different berries for a mixed berry treat!
How to Make Blackberry Crisp with Chocolate Chip Oatmeal Crumble
- Prepare. Preheat the oven to 375°F and lightly grease a casserole dish.
- Toss the berries. Gently toss the blackberries with sugar, cornstarch, lemon juice, and vanilla.
- Layer the berries. Pour the blackberry mixture into the casserole dish and spread it into an even layer.
- Make the topping. In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture forms a crumbly texture, then fold in the chocolate chips.
- Assemble. Sprinkle the crumble evenly over the blackberry filling.
- Bake. Bake for 40-45 minutes until the topping is golden brown, and the filling is bubbling around the edges.
- Cool and serve. Let cool for 15 minutes before serving with vanilla ice cream. Enjoy!
Storing and Reheating
Once cooled to room temperature, you can store your leftover dessert in an airtight container in the fridge for up to 4 days. I usually just wrap the baking dish tightly in foil to make life easy!
You can reheat individual portions in the microwave for 30 seconds at a time until warmed all the way through. Or, pop the entire baking dish back in the oven at 350°F and let it heat back up. This is the best way to maintain that crisp texture on top.
Ingredient Notes
- Blackberries – Use fresh blackberries if you can! They’ll hold their shape much better than frozen ones. Be gentle when you toss them with the cornstarch and other ingredients so they don’t break apart.
- Sugar – Use the exact amount that’s called for to achieve the best sweet, thick, glossy filling.
- Cornstarch – Don’t skip this ingredient! It’s key to getting that perfect filling. Without cornstarch, your filling will be super runny, not jammy.
- Lemon Juice – Fresh is best. You can also sprinkle in some lemon zest for a tangier kick.
- Vanilla Extract – You can add a small splash of almond extract as well, if you’d like. Just keep in mind that it’s potent and a little goes a very long way!
- Old-Fashioned Oats – Don’t swap these with any other oats. They’ll give you the best chewy, crisp texture.
- All-Purpose Flour – Careful not to pack your flour! Lightly spoon the flour from the bag into your measuring cup for the most accurate amount.
- Brown Sugar – In a pinch, you can always make your own brown sugar by combining 1 cup of white granulated sugar with 1 tablespoon of molasses.
- Cinnamon – You can also add in a tiny sprinkle of nutmeg to warm things up.
- Salt – Just a sprinkle helps to develop the other flavors without making things taste salty.
- Butter – Melted butter makes this recipe extra easy. Many crisp recipes cut cold butter into the topping, but melted butter is faster and helps the crumble come together perfectly!
- Dark Chocolate Chips – Add the chocolate chips after the butter is mixed into the oat mixture. This keeps them evenly distributed without melting.
Enjoy!
~Nichole
Blackberry Crisp with Chocolate Chip Oatmeal Crumble
Ingredients
- 8 Cups Fresh blackberries
- 3/4 Cup Granulated sugar
- 1/4 Cup Corn starch
- 1 Tbsp Fresh lemon juice
- 1 tsp Vanilla extract
- 1 1/2 Cups Old-fashioned oats
- 1 Cup All-purpose flour
- 3/4 Cup Brown sugar
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 3/4 Cup Unsalted butter melted
- 1 Cup Dark chocolate chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9×13 inch baking dish.
- In a large bowl, gently toss the blackberries with sugar, corn starch, lemon juice, and vanilla until evenly coated.
- Pour the blackberry mixture into the prepared baking dish and spread it into an even layer.
- In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt until combined.
- Stir in the melted butter until the mixture forms a crumbly texture, then fold in the chocolate chips.
- Sprinkle the crumble evenly over the blackberry filling.
- Bake for 40-45 minutes until the topping is golden brown, and the filling is bubbling around the edges.
- Let cool for 15 minutes before serving with vanilla ice cream if desired.
Notes
This blackberry crisp can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much dark chocolate chips are needed for the recipe.
Hi! Sorry that was missing, the recipe is updated now 🙂