Blackberry Wineberry Crisp is a seasonal dessert recipe with wild, foraged Blackberries and Wineberries (Japanese Raspberry).
Blackberry Wineberry Crisp
Hi Everyone, this seasonal, fruit crisp is made with wild, foraged blackberries and wineberries. Both these berries grow in our yard and are common in our area.
Fruit crisps are so great to make during the Summer months and into the Fall, depending on what is in season and available.
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The topping of this Blackberry Wineberry Crisp recipe is like an oatmeal cookie crumbled on top. It has warm spices like cinnamon and nutmeg.
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In the photos, I used 2 cups of berries but you can use up to 4 or 6 cups of fruit in the base in this recipe.
If you don’t have these specific berries for this recipe, you can substitute the same amount of another type of seasonal fruit.
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You can substitute the same amount of Wineberries for regular Red Raspberries.
You can use blackberries from the store or local farm, if you don’t have them growing in your yard.
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My family really enjoyed this Blackberry Wineberry Crisp and they gobbled it up quickly.
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This recipe is inspired by Apple Blackberry Coconut Crisp.
If you want to learn more about Wineberries and other foraged wild edibles, I linked to the book that I have in the recipe card at the end of the post, “Northeast Foraging.”
Always make sure to get plant identification confirmation if you are new to foraging with books and foraging experts. I’ve been using an app called, “Picture This” which also has been helpful.
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If you try this Blackberry Wineberry Crisp recipe, and like it, please give it a rating in the recipe card at the end of the post and let us know in the comments below.
Thank you for reading and following along!
- 2 cups Blackberries
- 2 cups Wineberries * see notes on berry amounts
- 1-2 tablespoons granulated white sugar, amount to taste depending on the sweetness of the fruit
- 1-2 tablespoons cornstarch
- Preheat oven to 375°F.
- Mix the Berries: In a large mixing bowl, combine blackberries, wineberries and cornstarch. Spread into a 9 x 9 (2 quart) baking dish.
- Topping: In another large mixing bowl, add the flour, oats, dark brown sugar, cinnamon & nutmeg. Using a pastry cutter or your fingertips, cut in the butter until the mixture is crumbly.
- Bake: Bake 30-35 minutes in the preheated oven. When it's done, allow to cool before serving. Top with ice cream and/whipped cream if you wish, enjoy!
- As long as the total amount of berries add up to 2-4 cups (up to 6 cups) total amount of berries
- You can substitute the same amount regular raspberries in place of Wineberries
- We used our Homemade Dark Brown Sugar recipe for this recipe
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- Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries (Regional Foraging Series)
- Escali 2210IB ArtiXL Arti XL Digital Scale, Glass, Black
- Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
- Pyrex Smart Essentials 8-Piece Mixing Bowl Set
- AmazonBasics Stainless Steel Wire Whisk Set - 3-Piece
- Ecodesign Bowls - Set of 4 - Premium French Onion Soup Bowls - Off-White - 300 ml (10.5 Ounce) with the Cork Coasters – Porcelain Classic European Style Healthy Portion Crocks – Oven/Microwave safe
- Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Meaurement Heavy Duty Baking & Cooking Utensils
- Pyrex Prepware 2-Cup Glass Measuring Cup
- Pyrex Easy Grab Glass Bakeware and Food Storage Set (8-Piece, BPA-free)
Nutrition Information:Yield: 9 servings Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 11mgCarbohydrates: 31gFiber: 5gSugar: 19gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.