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Blackberry Chess Crisp


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  • 8
  • 45-50 min


  • Topping
  • 1 C all-purpose flour
  • 1⁄2 C packed light brown sugar
  • 4 Tbsp unsalted butter, finely diced
  • Filling
  • 1 Tbsp finely ground cornmeal
  • 2 Tbsp all-purpose flour
  • 1⁄2 tsp fine salt
  • 1 1⁄2 C sugar
  • 4 large eggs
  • 1⁄4 C refined coconut oil, melted
  • 1⁄4 C whole milk
  • 1⁄3 C freshly squeezed orange juice
  • 1 Tbsp grated orange zest
  • 10 oz blackberries


Preheat the oven to 400°. Spray a 9-inch square baking dish with cooking spray.

For the topping, put the flour, brown sugar and butter in a medium bowl and use your fingers to rub the butter into the flour and sugar until a coarse meal is formed that clumps when squeezed together. Set aside.

For the filling, put the cornmeal, flour, salt and sugar in a large bowl. Whisk to combine, then add the eggs and whisk until homogenous. Add the coconut oil, milk, orange juice and orange zest and whisk until smooth. Fold in the blackberries and pour into the prepared dish. Top evenly with the crumb mixture and bake until the center is set and the topping is golden brown, 45 to 50 minutes. Let cool on a wire rack for 30 minutes, then place in the refrigerator until cold, about 2 hours. Serves 8.

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