Blackberry Crisp with Maple-Pecan Topping Recipe | Vegetarian Times Skip to main content

Blackberry Crisp with Maple-Pecan Topping

Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!



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5 Tbs. maple syrup, divided
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1 tsp. balsamic vinegar
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6 cups fresh blackberries (1 ¾ lb.)
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3 Tbs. sugar
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16 Tbs. all-purpose flour, divided
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¼ tsp. plus ⅛ tsp. salt, divided
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⅔ cup rolled oats
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⅔ cup chopped toasted pecans
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⅓ cup brown sugar
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3 Tbs. canola oil


1. Preheat oven to 350°F. Coat deep baking dish with cooking spray.

2. Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.

3. Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.

4. Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.

Nutrition Information: 

5 g
Total Fat: 
12 g
Saturated Fat: 
<1 g
50 g
0 mg
115 mg
7 g
27 g
Serves 8

Comments on this Recipe

Why not say 1 cup plus 4 tablespoons of flour?

1 cup is 16 tablespoons!!

you must try this recipe! Great for a busy morning breakfast, taste good n so good for you.

I adore this recipe (with modifications)! What a great use of delicious summer fruit (or frozen, any time of year). Easy, healthy and super-tasty. I use either organic cane sugar or maple syrup instead of the regular sugar, gluten-free flour and oats instead of regular, and coconut oil instead of canola. I have tried it with various combinations of fruit and it always comes out!


Kate, how many tablespoons do you think are in one cup?