Fruit crisps are so very wonderful because they’re so dang easy to whip up.

And they’re delicious… that goes without saying.

Pies are great and all, but that crust!

Causes me to sweat every time.

(Not that I mind sweating… trying to pretend it’s still summer over here.)

For some reason pie crusts always seem to crack and come apart on me during the “oh so carefully transfer to pan stage.”

Yes I use cold, COLD butter and ice water, plus refrigerate the thing before rolling it out.

Darn it.

It might be due to the fact that I refuse to use Crisco.

Nope, not going to happen.

I’d rather skip right over pie and go for a pint of Ben & Jerry’s.

But!

There is another option.

Bake a crisp.

You still get a juicy fruit filling, and you still get some carbs and butter and sugar in there.

So what’s not to love?

Sweet, juicy blackberries are mixed with fresh lemon juice and ground nutmeg then topped with a cinnamony brown sugar oat mixture with crunchy walnut pieces!

Top it with a ginormous scoop of vanilla bean ice cream and all is right in the world.

P.S. You could easily make this crisp ahead of time, then just pop it back in the oven for about 10 minutes at 300 degrees before serving. Warm crisps are the only type of crisps.

P.P.S. Crisps can pass as breakfast. Then again, just about everything can pass as breakfast, including cold pizza, Thai food and Prosecco.

P.P.P.S. I most definitely added more ice cream to my bowl after taking the photos. 😉