Marionberry Crisp is one of the best summertime desserts. Especially with a little cinnamon that will have guests guessing what the secret ingredient is.

I had to look up a la mode. No joke. It just happened. I know what it is, I just couldn’t remember if it was ala mode, or a la mode. Which is quite silly considering that ala mode doesn’t make any sense at all. I think it’s one of those mind blips, ya know like when you suddenly can’t remember how to spell the simplest word, “peel, peal, piel, stupid banana spell your own word!”

A photo of a single serving of marionberry crisp on a white bowl with a silver spoon in it and a large scoop of vanilla ice cream on top.

I grew up on crisps and cobblers. They were one of our favorite things that Mom would make for us. Kind of like this dutch oven peach crisp or cobbler. In fact, we had a lot of dutch oven food growing up. It was a summer tradition to go camping and dutch oven was our favorite way to eat.

Mom usually made au gratin potatoes and chicken, or this brisket is delicious too.

a photo of a whole marionberry crisp in a circular dish topped with two scoops of vanilla ice cream and spoon laying next to the pan.

Heirloom Recipe

Anyway, we loved being outdoors, running around in the mountains all day, playing in the river and then having a big ol’ campfire where yes, we sang camp songs (Three Sharp toothed buzzards, I’m a Villain, The Other Day I Met a Bear and so on) and roasted marshmallows. But the best part was always whatever Mom whipped up in the dutch ovens, or occasionally the reflector ovens. Dude, my mom is a pro. We even had lashed together trees to make our own kitchen and bathroom areas.

One year we went camping on horseback. First, I learned I was getting increasingly more allergic to horses, second we all learned that the Oregon mountains had really scary cliffs that the horses would slip on, jump logs and get spooked in, oh and swift rivers that we would have to ride horses across with our legs in the water it was so deep.

A close up photo of a marionberry crisp that has been served out of. two silver spoons are in the pan and it is topped with two scoops of melted vanilla ice cream.

Then, once we got to camp we unloaded the mules and were left by our guides to survive for a week. I don’t know if I ever could have prepared for that trip like mom did, but it was amazing. If it wasn’t for the horses I’d do it again. It was so peaceful and beautiful. And all we had were each other. I wish we could experience it again.

Anyway, the point is, this crisp is an heirloom recipe. It’s been around forever and will continue through the generations as I pass it along to my children and teach them about taking time to just be together as a family without distractions. And it happens to be incredibly delicious and there’s a few secrets to it that you’ll have to read through the recipe to discover.

a photo of a circular pan of marionberry crisp topped with two scoops of vanilla ice cream that has been served out of. The pan is sitting on a circular wire cooling rack.

Ingredients for a Marionberry Crisp

Some of the best desserts are made with just a few ingredients! That’s when you know the fruit is the star of the show…you don’t need much more to make it shine! Here is your ingredient list:

For the Filling

  • Marionberries
  • Granny Smith Apple
  • Sugar
  • Flour
  • Cinnamon

For the Topping

  • Flour
  • Butter
  • Old Fashioned Oats
  • Brown Sugar
  • Salt
  • Ice Cream (optional)

The measurements for each ingredient can be found in the recipe card at the end of the post.


a photo of a whole pan of marionberry crisp topped with two scoops of vanilla ice cream. the pan is circular with a large silver serving spoon sitting next to the pan.

How to Make a Marionberry Crisp

A simple ingredients list should mean a quick and easy recipe. If it’s something you can make out in the middle of nowhere camping, then it can’t be too complicated! Here are the basic steps:

  1. Preheat the oven.
  2. Combine all the ingredients for the filling in a bowl.
  3. Pour the filling into two tart dishes (or an 8×8 baking dish).
  4. Combine all the dry ingredients for the topping in a separate bowl.
  5. Add the butter and combine using a pastry blender.
  6. Use your hands to mix the topping and squeeze it until it comes together.
  7. Bake.
  8. Serve with ice cream. This is optional of course, but the answer is always yes!
The instructions can be found in more detail in the recipe card at the end of this post.

a photo of a single serving of marionberry crisp in a white bowl with a silver spoon in it topped with a scoop of vanilla ice cream that is starting to melt into the crisp.

What is a Marionberry?

Marion blackberry, marketed as marionberry, is a blackberry that is a cross between the ‘Chehalem’ and ‘Olallie’ blackberries.

It was developed in Marion County, Oregon.

The marionberry is a little tart but is larger, sweeter and juicier than the ‘Evergreen’ blackberry.

Are Marionberries Good For You?

Marionberries contain high levels of Vitamin C.

They also contain antioxidants that help promote circulatory health, and fight against cancer.

a photo of a pan of marionberry crisp that has been served out of. there are scoops of vanilla ice cream on top that are melting into the crisp.

What is a Crisp?

A crisp is a type of American dessert, usually consisting of a type of fruit, baked with a crispy topping.

The topping usually consists of butter, flour, oats, brown sugar and usually spices, such as cinnamon and/or nutmeg.


It’s a good thing that marionberries are only in season for a short time or else I’d be making this crisp way too often! Those warm berries with that crunchy topping and the hint of cinnamon is what summer dessert dreams are made of!

More Mouth-watering Summer Fruit Desserts:


*This is a sponsored post on behalf of the Utah Dairy Council

Marionberry Crisp a la Mode

3.87 from 23 votes
Servings: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes


Marionberry Crisp is one of the best summertime desserts. Especially with a little cinnamon that will have guests guessing what the secret ingredient is.


For the Filling

  • 8 Cups Marionberries, fresh or frozen
  • 1/2 Apple, Granny Smith, grated
  • 1/2 Cup Sugar
  • 2 Tablespoons Flour
  • 1/2 Teaspoon Cinnamon, Saigon

For the Topping

  • 1 Cup Flour
  • 3/4 Cup Butter, unsalted
  • 1 1/2 Cups Rolled Oats, Old Fashioned, quick works fine too-and we prefer Quaker Oats
  • 1 1/2 Cups Brown Sugar
  • 1 Pinch Salt
  • Ice Cream for serving-we use Tillamook


  • Heat the oven to 350 degrees.
  • In a bowl, mix together the berries, apple, sugar and flour.
  • Pour into two tart dishes, or an 8x8" baking dish.
  • In a large bowl, combine the flour, oats, sugar, salt and mix to combine thoroughly.
  • Add the butter and using a pastry cutter, cut it into the mixture.
  • Then, use your hands to gently squeeze and mix the topping until it all comes together when you squeeze it in the palm of your hand.
  • Bake at 350 for 20-30 minutes or until golden on top.
  • Serve with ice cream


You can use whatever fruit is the most fresh, and for apples and peaches you can leave out the flour.
To reheat:  Place in a 350 degree oven for 15-20 minutes, or until hot.


Serving: 1gCalories: 729kcalCarbohydrates: 123gProtein: 8gFat: 26gSaturated Fat: 15gCholesterol: 61mgSodium: 228mgPotassium: 503mgFiber: 13gSugar: 81gVitamin A: 1120IUVitamin C: 41mgCalcium: 122mgIron: 4mg
Author: Sweet Basil
Course: 500+ Best Dessert Recipes

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