Make a delicious Blackberry Pecan Crisp any time, using fresh or frozen blackberries! This simple dessert is topped with crumbly streusel.
Do you enjoy blackberries? We sure do! We have wild blackberry vines that grow over part of our back fence from a neighboring park, and I love to pick them each summer and make wonderful treats using them!
The recipe I’m sharing today is fairly similar to a blackberry crisp recipe I’ve posted in the past, but this one includes pecans in the streusel topping. I also changed a few of the ingredients, and the quantities I used to make this are also different in this particular recipe.
Fresh OR frozen (unthawed) blackberries can be used in this recipe, which makes it convenient to make this dessert any time of the year!
It’s a simple, classic dessert recipe I’m sure you’ll enjoy, because it is DELICIOUS! Here’s how to make blackberry pecan crisp.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Streusel Topping
To make the streusel topping for the blackberry crisp, whisk together old fashioned oats, flour, brown sugar and salt in a large mixing bowl. Continue mixing until combined, breaking up any brown sugar lumps you may find in the streusel topping.
Add COLD butter chunks to this mixture. Use a pastry blender or two forks to cut the butter into the streusel topping until the butter is about the size of peas.
Stir in chopped pecans, until they have been incorporated into the streusel. Set the bowl of streusel topping aside.
Prepare The Blackberry Filling
TIP: You can use fresh OR frozen blackberries for this recipe. If using frozen blackberries, do not thaw them before adding!
Place blackberries, granulated sugar, all purpose flour and lemon juice in a large mixing bowl. Stir gently, until the ingredients are fully combined.
Into The Baking Pan It Goes!
Lightly spray or grease a baking dish, approximately 6″ x 9″ or you can use an 8″ square pan. Be sure to spray the pan on the bottom and all sides.
Spread the blackberry filling in the baking dish, evenly distributing it across the bottom until the pan is filled.
NOTE: Occasionally I will use disposable aluminum pans that come with lids, so I can freeze the blackberry crisp after it has been baked (and cooled)! I made this one (shown below in the photos) in the Fall, but we thawed it, and enjoyed it (reheated) in January!
Bake The Blackberry Pecan Crisp
Sprinkle the blackberry fruit filling with all of the streusel topping, making sure the entire top is covered. Once it is fully covered, the blackberry pecan crisp is ready for the oven!
Bake at 350°F. for about 40-45 minutes. When done, the blackberry pecan crisp should be bubbly all around the edges, and it should be golden brown on top.
Transfer the baking dish to a wire rack and let the crisp cool for 15 minutes before serving. The filling will thicken and firm up a bit as it cools, which will help with easier serving.
Time To Enjoy The Blackberry Pecan Crisp
Once the crisp has cooled slightly (15 minutes of patiently waiting!), it’s time to serve this delicious dessert!
Spoon out individual servings, and top each portion with a nice scoop of vanilla ice cream. I’m pretty sure somewhere there’s an unwritten law that states that cobblers and crisps must be served a la mode… ha ha!
The slightly warm (and oh so delicious) blackberry pecan crisp will begin to soften that ice cream perfectly! Grab a fork or spoon and dig in! Its absolutely delicious, and I’m confident you’re going to enjoy this treat.
I really hope you enjoy this classic dessert, and will enjoy this recipe for many years to come! Whether you use fresh berries or frozen, this is a simple and absolutely yummy fruit crisp!
We store any leftover blackberry crisp (covered) in the refrigerator, and then leftovers can be easily reheated in a microwave to enjoy later!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More COBBLER AND CRISP Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious cobbler and crisp recipes, including:
- Karen’s Delicious Apple Cobbler
- Peach Pear Blueberry Cobbler
- Mini Apple Crisps
- Old-Fashioned Peach Crisp
- Blueberry Cranberry Crisp
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a delicious Blackberry Pecan Crisp any time, using fresh or frozen blackberries! This simple dessert is topped with crumbly streusel.
- 1½ cups old-fashioned oats
- 1 cup all purpose flour
- 1 cup dark brown sugar (packed)
- ¼ teaspoon salt
- 12 Tablespoons COLD butter = 1½ sticks, cold & cut in small chunks
- 6 cups blackberries if using frozen, do not thaw
- ½ cup granulated sugar
- 6 Tablespoons all purpose flour
- 1 Tablespoon fresh lemon juice
Preheat oven to 350℉. Spray/grease 6" x 9" OR 8" x 8" baking dish on bottom and sides.
Combine oats, flour, brown sugar and salt in a large mixing bowl. Add COLD butter chunks. Use pastry blender or two forks to cut butter into the streusel topping until butter becomes the size of peas. Stir in pecans until incorporated. Set streusel topping aside.
Place blackberries, sugar, flour and lemon juice in a large bowl. Stir gently, until combined. Spread blackberry filling evenly in baking dish until pan is filled.
Sprinkle streusel mixture across surface of the blackberry filling, making sure entire surface is covered.
Bake at 350°F. for 40-45 minutes. When done, it should be bubbly around the edges, and golden brown. Transfer to a wire rack; cool 15 minutes before serving. Filling will thicken as it cools. Serve and enjoy with a scoop of vanilla ice cream!
Here’s one more to pin on your Pinterest boards!