Blackberry Crisp in a Jar

This Blackberry Crisp in a Jar is such a fun recipe that everyone will love. Who can resist fruit crisp?!

So do you know my friend Julie from White Lights on Wednesday? Yes! Another Julie. Julie’s are cool people. Just ask Julie. She’ll tell you the same thing! Anyways, my friend Julie and her pal Jen from Four Marrs and One Venus put together this rad recipe competition called Get Your Chef On, or GYCO. This month’s ingredient: Blackberries.

In my quest to develop a tasty blackberry recipe, I eventually settled on blackberry crisp. But not any ordinary blackberry crisp. Blackberry Crisp in a Jar. In a jar. Isn’t that a nifty little concept? I’ve seen a lot of cute parfait and trifle recipes in jars. Making a recipe in a jar had been on my to do list. I can finally scratch it off of the to do list. Well, not totally scratch it off. I will be making more jar recipes. It’s so fun to do and they are so cute!

Do you want to know a secret? This berry crisp is 100% dairy free. The crisp is made with Earth Balance vegan baking sticks. Trust me, you cannot tell a difference in taste. The vegan baking sticks actually taste pretty good. I’m not affiliated with Earth Balance in any way. I just really like their product! And the crisp topping stayed nice and crispy, even after being covered overnight. Just make sure to allow the crisps to cool completely before covering.

Oh wait, do you want to know another secret? There is a layer of crisp in the middle of these jars. YES! You get twice the crisp goodness with these little treats. The only thing negative about these little gems is the abundance of blackberry seeds. You can probably see the little seeds in the jars. I am not a fan of seeds in my food. But some good news about the seeds: they are high in Omega fatty acids! And Omegas are good for you! I hope you enjoy this recipe!

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Why This Blackberry Crisp Recipe Works

Blackberry crisp is popular because it’s simple, rustic, and delicious. You don’t have to fuss with a pie crust or worry about fancy techniques. It’s a handful of pantry staples tossed with fresh fruit, then baked until the topping turns golden and crunchy. That balance of sweet, tart blackberries with buttery oats is exactly what makes this recipe a summer favorite.

Another reason this recipe stands out is the mason jar presentation. Individual portions mean everyone gets their own serving, and the jars help the dessert stay warm longer. They also travel well, so you can bring them to a picnic or potluck without worrying about serving spoons or slicing anything. I’ve found that people’s faces light up when they see dessert served this way. It feels thoughtful without being fussy.

Lastly, this recipe works beautifully for anyone who needs a vegan option. By swapping in plant-based butter, you get the same crumbly, rich topping with no compromise on flavor. Even if you aren’t vegan, this topping is so good you may find yourself making it this way every time.

Ingredients for Blackberry Crisp

The beauty of blackberry crisp is how a handful of simple ingredients come together to create something so comforting. Fresh blackberries are the star, and the crumb topping gives the dessert its cozy texture and flavor. Here is what you’ll need:

• Fresh blackberries: 5 cups, rinsed and drained
• Cornstarch: 3 tablespoons, helps thicken the filling
• Granulated sugar: 1/2 to 3/4 cup, depending on how sweet your berries are
• All-purpose flour: 1/2 cup, forms the base of the topping
• Brown sugar: 1/2 cup, adds a deeper sweetness
• Additional granulated sugar: 1/4 cup, for the topping mix
• Rolled oats: 1/2 cup, for a chewy, crunchy texture
• Cinnamon: 1/4 teaspoon, adds warmth
• Salt: 1/4 teaspoon, balances sweetness in both the filling and topping
• Vegan butter: 6 tablespoons, cut into cubes

When it comes to sugar, taste your blackberries first. If they’re naturally sweet, stick with 1/2 cup for the filling. For tart berries, bump it up to 3/4 cup. You can also substitute regular butter if vegan isn’t a concern.

Step-by-Step Instructions for Blackberry Crisp

1. Prepare the blackberry filling
   Rinse and drain the blackberries, then place them in a large pot over medium heat. Add 1/2 cup granulated sugar and the cornstarch. As the mixture heats, mash the blackberries gently with a fork or potato masher. Cook until the mixture thickens and starts to bubble. Remove from heat and set aside.
2. Mix the crumb topping
   In a medium bowl, combine the flour, brown sugar, 1/4 cup granulated sugar, oats, cinnamon, and salt. Add the vegan butter and use a pastry cutter or your fingers to work it into the dry ingredients until it resembles coarse crumbs.
3. Layer the crisp in jars
   Spoon the blackberry filling into four half-pint mason jars, filling each about one-third full. Add a layer of the crumb topping, then another layer of berries. Finish with the remaining crumb topping, making sure each jar is filled to just below the rim.
4. Bake the crisps
   Place the jars on a baking sheet to catch any drips. Bake at 350°F for 20 to 25 minutes, until the filling is bubbling and the topping is golden brown.
5. Cool before serving
   The jars will be extremely hot right out of the oven. Let them cool for at least 30 minutes before serving. This resting time also helps the filling set up.

How to Serve Blackberry Crisp

There’s something so satisfying about pulling a warm blackberry crisp out of the oven and diving right in. The bubbling fruit, the golden topping, and that sweet, tangy aroma are hard to resist. These mason jar portions are ideal for casual dinners, summer cookouts, or even holiday tables when you want something that feels homemade but still looks put together.

Blackberry crisp is wonderful served warm with a generous scoop of vanilla ice cream. The contrast between cold ice cream and warm fruit is unbeatable. Whipped cream works too if you want something lighter. If you prefer a breakfast-style treat, try serving it at room temperature with a dollop of yogurt.

The jars also make these perfect for taking on the go. Pack them in a cooler for a picnic or keep them chilled for a backyard barbecue. Everyone gets their own dessert, and you don’t have to worry about slicing or plating.

How to Store & Reheat Blackberry Crisp

One of the best parts of this recipe is how easy it is to store. Because it’s baked in jars, cleanup is minimal and leftovers are a breeze to handle.

Once the crisps have cooled completely, place the lids on the jars and store them in the refrigerator. They’ll stay fresh for three to four days. For longer storage, you can freeze them. Just wrap the jars tightly in plastic wrap and place them in a freezer bag or container. Thaw overnight in the fridge before reheating.

When you’re ready to reheat, remove the lid and warm the jars in the microwave for 30 to 45 seconds. You can also reheat them in a 325°F oven for about 10 minutes. If you’re starting from frozen, add a few extra minutes to the bake time. The topping will crisp back up nicely in the oven.

Substitutions & Variations for Blackberry Crisp

Blackberry crisp is incredibly adaptable. You can tweak it based on what you have on hand or the flavors you love most. Here are a few ideas to inspire you.

• Mixed berry variation: Combine blackberries with raspberries or blueberries for a more complex berry flavor
• Nutty topping: Add 1/4 cup chopped pecans, almonds, or walnuts to the crumb mix for extra crunch
• Spice it up: Swap cinnamon for nutmeg or cardamom to give the topping a different twist
• Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour
• Butter swaps: Regular butter works if vegan isn’t a priority

This is also a great recipe for using frozen berries. Just thaw them first and drain off excess liquid so the filling isn’t too runny. You can also play with the sweetness. For a more tart dessert, reduce the sugar slightly, or for extra sweetness, add a drizzle of honey or maple syrup to the filling.

FAQs About Blackberry Crisp

Here are some straightforward answers to the most common questions I receive about this blackberry crisp recipe.

1. Can I use frozen blackberries in blackberry crisp?

Yes, frozen blackberries work beautifully. Thaw them completely and drain any excess liquid before cooking the filling. This helps prevent the crisp from becoming watery. The flavor will still be rich and bright, especially once baked with the crumb topping.

2. Do I need mason jars, or can I bake this in a casserole dish?

You can absolutely bake this in a traditional casserole dish. An 8×8-inch pan works well for this recipe. The baking time will be about the same, though you may need an extra five minutes to ensure the topping is golden and crisp. Mason jars are simply a fun serving twist and make storage easier.

3. How do I prevent blackberry crisp from being too runny?

Cornstarch is key for thickening the filling. Make sure to cook the blackberries on the stove until the mixture is bubbling and visibly thickened before layering them into the jars. If your berries are extra juicy, you can add an extra tablespoon of cornstarch for insurance.

4. Can I make blackberry crisp ahead of time?

Yes, you can assemble the crisps ahead and refrigerate them unbaked for up to 24 hours. Bake them straight from the fridge, adding a couple of extra minutes to the bake time. You can also bake them completely, cool, and store them in the fridge for a few days, then reheat when ready to serve.

5. Is blackberry crisp gluten-free?

As written, this recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute a certified gluten-free flour blend and use gluten-free oats. The result will still have the same great texture and flavor.

Blackberry Crisp in a Jar

Yield: 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

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Ingredients

• 5 C fresh blackberries, rinsed
• 3 tbsp corn starch
• 1/2 - 3/4 C granulated sugar (I only used 1/2 C but use what suits your taste preference)

For the blackberry filling:

• 1/2 C all purpose flour
• 1/2 C brown sugar
• 1/4 C granulated sugar
• 1/4 tsp salt
• 1/2 C rolled oats
• 6 tbsp vegan butter
• 1/4 tsp cinnamon
• 1/4 tsp salt

Instructions

1. Combine the blackberries, 1/2 C granulated sugar and cornstarch in large pot over medium heat. Mash the blackberries as they are cooking. Cook until the mixture has thickened and is bubbly. Remove from heat and set aside.
2. Combine the all purpose flour, brown sugar, 1/4 C granulated sugar, oats, cinnamon and salt. Cut in the vegan butter until the mixture resembles crumbs.
3. Fill 4 half pint mason jars 1/3 full with the blackberry mixture. Add a layer of the crumb mixture. Then add more berries up to the beginning of the rim of the jar. Add the remaining topping to each jar.
4. Place the jars on a baking sheet.
5. Bake at 350 for 20-25 minutes or until the blackberry mixture is bubbly and the crumb topping is golden.
6. Allow to cool for at least 30 minutes before serving. They will be VERY hot.

Try These Recipes Next

If you loved this blackberry crisp, here are a few more recipes from the blog that are perfect for berry season or when you want a simple, comforting dessert:

• Peach Buckle – A tender, cake-like dessert packed with fresh peaches and a hint of cinnamon
• Banana Pudding Pie – Creamy banana pudding meets a flaky pie crust with a caramel drizzle
• Hummingbird Cake – A Southern classic full of bananas, pineapple, and warm spices topped with cream cheese frosting

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