Get ready to indulge in the sweetest summer treat – Blackberry Crisp! There’s something magical about the combination of tender blackberries, crunchy oat topping, and a hint of cinnamon that will make your taste buds do the happy dance.

Let’s start by prepping our blackberries. Rinse them gently and pat them dry with a clean cloth or paper towel. In a large bowl, mix together the blackberries, granulated white sugar, cornstarch, and a squeeze of fresh lemon juice. Set the berries aside for now.

Now, let’s make the crunchy oat topping. In a separate bowl, combine the old-fashioned rolled oats, all-purpose flour, cold butter (cut into cubes), brown sugar, cinnamon, and a pinch of salt. Use your clean hands or a pastry cutter to crumble the ingredients together until you get a mixture that’s roughly the size of coarse crumbs.

Transfer the blackberries to a small-medium size baking dish, and top them with the oat crumble mixture. You can use a 9.5 x 6.5 x 2 in / 1.5 qt dish like I do. Bake the crisp in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the topping is golden brown and the blackberries are tender. You might notice some of the blackberries starting to bubble around the edges of the dish as it bakes – that’s just a sign of the magic happening!

Remove the crisp from the oven and let it cool for 5 minutes. Then, grab a spoon and dig in! You can enjoy the warm blackberry crisp on its own or top it with a scoop of vanilla ice cream. Either way, it’s sure to become one of your favorite summer desserts.

And the best part? This Blackberry Crisp recipe is easy to make and can be stored in an airtight container in the refrigerator for up to 3 days. So go ahead, make a batch, and enjoy the sweet taste of summer all season long!