I love crisp and crumble recipes, like my Vegan Strawberry Rhubarb Crisp, Strawberry Crumble, or Vegan Gluten-Free Apple Crisp, and there’s a reason why. They are the easiest dessert ever to make the whole family happy. Who doesn’t love a sweet fruit jam topped with a crispy biscuit!
Why You’ll Love This Crisp
This Crumble and Crip Recipe is easy to make, and it is:
Vegan Gluten-Free Option Low-carb Keto-Friendly Ready In Just 30 Minutes Tastes absolutely delicious
Ingredients and Substitutions
All you need to make this crisp berry recipe are:
Fresh Blackberries or frozen blackberries work as well. Cornstarch – or arrowroot starch. Old-Fashioned Rolled Oats – feel free to use gluten-free certified oats for a gluten-free recipe. All-Purpose Flour or oat flour or almond flour for a low-carb crisp recipe. Brown Sugar or coconut sugar, or sugar-free brown erythritol to cut this dessert’s carbs, calories, and sugar. Shredded Coconut – for flavor. This is optional. Coconut Oil – To make the batter consistent. Cinnamon – for delicious fall flavors. Vanilla Extract – for more flavor.
How To Make Blackberry Crisp
It’s easy to make a blackberry crisp in less than 30 minutes. Let’s see how you can make this easy summer dessert and use all your wild garden blackberries.
Serving Blackberry Crisp
This blackberry crisp must be served lukewarm in a small shallow bowl topped with some of the below ingredients.
Drizzle maple syrup for a boost of sweetness. Whipped cream – we use whipped coconut cream or Vegan Whipped Cream. A scoop of vanilla ice cream – we used dairy-free macadamia ice cream. You can also make your own Avocado Ice Cream.
Storage Instructions
A crisp recipe can be stored very well in its baking dish, wrapped with plastic wrap or foil, and placed in the fridge. It lasts up to 4 days in the fridge. You can also freeze crisp in single portions or the entire batch and thaw in the fridge the day before.
Rewarming
Crisp recipes are better lukewarm than cold. To bring back some crispiness to the topping, place the crisp in an oven-safe ramekin and rewarm at 325°F (160°C) until warm in the center and the topping is crispy. It takes about 10 to 15 minutes to rewarm. You can also pop the ramekin in an air fryer basket at 300°F (140°C) until piping hot and crispy, which takes about 6 minutes.
Allergy Swaps
Below are some ingredient alternatives to make this easy dessert recipe suitable for any diet requirement:
Low-Carb and Diabetes-Friendly – Blackberries are one of the lowest carb and low-sugar berries, so it makes a great low-carb dessert. To make a low-carb blackberry recipe, use a natural granulated sweetener like erythritol or allulose. Then, swap regular flour for a low-carb flour like almond flour and serve with sugar-free ice cream. If oats are too high in carbs for you, swap for sliced almonds to add a similar texture minus the carbs. Gluten-Free – Pick a gluten-free certified oats brand and use gluten-free all-purpose flour or almond flour to replace wheat flour. Coconut-Free – If you don’t like coconut flavor, use dairy-free butter for the topping, or refined coconut oil has no taste. You can swap shredded coconut with any chopped nuts you love, like almonds, pecans, or walnuts.
I listed below the most common questions you have about this crisp recipe.
More Crisp And Crumble Recipes
Below I listed some more fruit crumble or fruit crisp recipes for you to try:
