Use any wild berry you like in this epic summer Black Raspberry Crisp ~ it’s the simplest yet most delicious way to use fresh picked blackcaps!
My black raspberry crisp is what you want to make when you come home with a treasure trove of berries and you need to act fast!
Black raspberries (sometimes called blackcaps) are a distinct variety of raspberry. They’re smaller, darker, and more intensely flavored than red raspberries ~ think raspberry with a vivid blackberry edge. They grow wild in many parts of the U.S., especially the Northeast and Midwest, and foragers know to keep their eyes peeled in early to mid-summer.
If you spot them at a farmers market (or in the wild), grab them quick, they have a short season and a short shelf life!
Individual black raspberry crisp, step by step
Baking brings out the best in summer fruit! (You know this from my popular Black Raspberry Muffins)
- Put a layer of berries (fresh or frozen) into each individual baking dish.
- Top with your crumble mixture.
- Bake until the berries and bubbling and the crisp is golden.
- Dig right in.
baking individual crisps and crumbles
It’s a great way to bake because you can customize your black raspberry crisp to the amount of berries you’ve got on hand. Just about any small vessel will do, as long as it’s oven safe. You can find all sorts of shapes and sizes online. I used Anchor Hocking mini glass pie plates ~ they’re adorable, and they showcase that vibrant color so well.
Tip: I like to make my crisp topping in bulk and stash it in the freezer. I can pull out the amount I need whenever I need it.
black raspberry crisp variations
- Add 1/2 cup chopped walnuts, almonds, or pecans to the topping.
- Add 1/2 cup rolled oats to the topping.
- Use a gluten free baking mix instead of AP flour.
- Bulk up with raspberries or blueberries if your black raspberry haul falls short.
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Black Raspberry Crisp
Equipment
- 6 individual baking dishes these are the ones I use
Ingredients
- 6 Tbsp unsalted butter, softened
- 1 cup all purpose flour
- 1/3 cup brown sugar
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
- pinch salt
- 6 cups black raspberries, frozen or fresh, (or enough berries to fill your baking dishes)
- vanilla ice cream for topping (optional)
Instructions
- Preheat oven to 350F.
- Using your hands, combine the 6 Tbsp unsalted butter, softened with the 1 cup all purpose flour, 1/3 cup brown sugar, 1/4 tsp cinnamon, 1/2 tsp vanilla extract and pinch salt, until the mixture is uniform and resembles like a crumbly cookie dough.
- Fill your baking containers until they are full to the top with 6 cups black raspberries, frozen or fresh, and top with the crumble topping. Break apart the crumble with your fingers as you add it.
- Place the dishes on a baking sheet (to catch any possible drips) and bake for about 30 minutes (this may vary slightly depending on the size/depth of your baking dishes)
- Remove and enjoy warm with vanilla ice cream.
Notes
Nutrition
more black raspberry recipes
Didn’t have black caps but made this with our wild blackberries YUM!!