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Close up of mini blackberry cobbler with juices spilling over the side
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Easy Wild Blackberry Crisp with Pecan Streusel

Similar to a Southern blackberry cobbler, these Easy Wild Blackberry Crisps with Pecan Streusel recipe is made with juicy berries and topped with a sprinkling of crunchy pecans, flour, brown sugar, and oatmeal. Makes 4 personal size mini desserts.
Course Dessert
Cuisine American
Keyword blackberries, cobbler, crisp
Prep Time 8 minutes
Cook Time 25 minutes
Cool 5 minutes
Total Time 38 minutes
Servings 4
Calories 405kcal
Author Kathleen Phillips | GritsAndGouda.com
Cost 4

Equipment

  • Creme brulee ramekins or shallow 1 cup baking dishes.

Ingredients

  • Cooking spray
  • 3 cups fresh wild blackberries* (Blackberries don't have to be wild)
  • 1/4 cup granulated sugar
  • 1 tablespoon water (This helps create the yummy syrup.)
  • 1 teaspoon vanilla extract (optional)

Pecan Streusel

  • 4 tablespoons cold salted butter (Not margarine)
  • 1/4 cup granulated or brown sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup coarsely chopped pecans
  • 1/3 cup old-fashioned or quick-cooking oats

Instructions

  • Preheat oven to 350°. Spray 4 shallow (1 cup) creme brulee dishes or ramekins with cooking spray or butter them lightly.
  • Combine berries, 1/4 cup granulated sugar, and water in a bowl. Add vanilla, if using. Gently stir to coat the berries. Set aside. The sugar water will macerate (pull out the natural juices) the blackberries.

Pecan Streusel

  • Remove paper wrapping on the half stick of butter. Cut the butter in thin slices on a rimmed plate or shallow bowl. Add sugar and mash the butter into the sugar with a fork. Add the flour and cinnamon and blend it in quickly with the fork.
    This mixture should be crumbly, not paste-like. Make sure your butter is cold.
    You can also use a pastry cutter to cut the butter into the sugar and flour but this helpful method is perfect if you don't own a pastry cutter.
  • Add the pecans and oats to the streusel mixture, stirring with the fork to combine.
  • Give the blackberry mixture a quick stir to coat the berries. Divide the mixture evenly into the four shallow dishes. Sprinkle the Pecan Streusel evenly over the blackberry mixture.
    It will look like a lot of streusel topping but trust me, it melts into berries and the flour will thicken liquid as it bakes.
  • Place the dishes on a foil or parchment paper-lined baking sheet. Don't worry if they bubble over a bit, that is part of the beauty of this dish! That purple syrup is gorgeous and we eat with our eyes first!
  • Bake at 350° for 25 minutes or until lightly golden on top and liquid is bubbly. Let stand 5 minutes before serving.

Notes

To make this blackberry crisp in one dish: Simply spoon the berry mixture in a greased 8x8 baking pan or dish or 1 1/2 quart casserole dish. Then, sprinkle the streusel topping over the berry mixture. Bake for 35 minutes or until lightly browned on top and liquid is bubbly. Let stand 5 minutes before serving.
  • Make a Mixed Berry Crisp by combining any combination of blackberries, raspberries, blueberries and strawberries.
  • Try peanuts, almonds, pistachios or walnuts instead of toasted pecans.
  • Rolled oats (old-fashioned) can be used in place of quick-cooking oats. I don't recommend steel-cut oats for this recipe because they take much longer to cook.
  • Gluten-Free version: For the filling, trade out the 1 tablespoon flour with 2 teaspoons cornstarch. For the streusel topping, trade out the all-purpose flour with almond flour.
  • Be sure to let the crisps cool at least 5 minutes right out of the oven. The hot blackberry syrupy liquid will thicken slightly.
  • Cinnamon sugar can be used instead of sugar and cinnamon in the streusel mixture to save one ingredient.

Nutrition

Serving: 1dish | Calories: 405kcal