Hey there, and welcome back, friends.
You are in for a treat today!
Blackberry crumble is bursting with plump juicy, tart blackberries and a buttery, crunchy streusel topping. It’s the perfect way to use up fresh blackberries.
I love the sweet-tart taste of fresh blackberries, and what better way to use them this summer than by making an easy blackberry crumble.
You can whip this dessert together fast for any of your summer gatherings. Everyone will love the blackberry filling with the crunchy streusel topping. If you feel like indulging, add a scoop of vanilla ice cream.
If you love crumbles, try out my strawberry crumble too!
Blackberry Crumble Ingredients
You will need these ingredients to make this easy crumble. If you do not have fresh blackberries, you can use frozen blackberries. The filling will taste best with fresh blackberries. The lemon zest is perfect for enhancing the flavor of the blackberries.
- fresh blackberries
- some granulated sugar
- brown sugar
- old-fashioned rolled oats
- almond meal
- all-purpose flour
- toasted sliced almonds (optional)
- unsalted butter
- zest of one lemon
- a dash of almond extract
- ground cinnamon
How to Make Blackberry Crumble
Begin by preheating the oven to 375 degrees F. Grease an 8×8-inch baking dish.
In a large bowl, toss the ingredients for the filling until just combined.
Make sure all the cornstarch and flour are well tossed. Set aside while you make the topping.
Mix the rolled oats, flour, almond meal, sugar, salt, cinnamon, and almonds (if using) in a medium bowl. Add in the melted butter and mix until clumps form.
You can use your hands to mix the mixture and clump some together.
Spoon the filling into the prepared dish and leave behind any gathered juices. Cover completely with the topping.
Place the baking dish onto a baking sheet and bake until the fruit is bubbly in the center and edges and the topping is golden brown.
Let crumble cool on a cooling rack until warm.
Serve warm with a scoop of ice cream.
How to Prepare Blackberries
If you are using fresh blackberries for a dessert or snack, you need to wash them. I suggest washing them with either some fruit disinfectant or placing the blackberries in a bowl of water and adding a splash of vinegar, lime juice, and a pinch of salt and leaving them for about 15 minutes; then rinse the berries and leave them to dry on a clean towel or paper towel.
When to Pick Blackberries
If you pick your own blackberries, blackberry season starts mid-June and goes until early October. Make sure to pick ripe blackberries only because they will have the best flavor. Ripe blackberries have a purple-black color and are plump and shiny. Unripe blackberries are green, white, or red and are firm to the touch.
How to Store Blackberry Crumble
Blackberry crumble can be stored at room temperature for up to 2 days or in the refrigerator for up to 10 days. You can also freeze crumble for up to 3 months in an airtight container.
What Fruit Can I use in a Crumble?
Any fruit goes well in a crumble. Berries like strawberries, blueberries, and mixed berries all work great in a crumble. In a crumble, you can use fruit like peaches, apples, etc. Any fruit that tastes amazing in a pie will work great in a crumble.
What Should I Serve with Crumble?
The best food to serve with warm crumble is vanilla ice cream, a dollop of whipped cream, or some custard. All of these go well with the delicious fruit filling and crunchy streusel topping.
Why is my Crumble not Crumbly?
How do you Make a Crumble not Soggy?
What is the Top of Crumble Made From?
- FOR THE FILLING:
- • 6 cups fresh blackberries, roughly diced into halves/quarters
- • 3/4 cup granulated sugar
- • 1/4 cup cornstarch
- • ¼ cup all-purpose flour
- • 1/4 teaspoon salt
- • zest of one lemon
- • A dash of almond extract
- FOR THE CRUMBLE:
- • 1 cup old fashioned rolled oats
- • ½ cup all-purpose flour
- • ¼ cup almond meal
- • ¾ cup brown sugar, packed
- • 1/4 teaspoon salt
- • ½ teaspoon ground cinnamon
- • ½ cup unsalted butter, melted
- • ½ cup toasted sliced almonds (optional)
- Preheat the oven to 375 degrees F. Grease an 8x8 baking dish.
- In a large bowl, toss the ingredients for the filling until just combined. Make sure all the cornstarch and flour are well tossed. Set aside while you make the topping.
- Mix the rolled oats, flour, almond meal, sugar, salt, cinnamon, and almonds (if using) in a medium bowl. Add in the melted butter and mix until clumps form. You can use your hands to mix the mixture and clump some together.
- Spoon the filling into the prepared dish and leave behind any gathered juices. Cover completely with the topping. Place the baking dish onto a baking sheet and bake for about 70 mins, or until the fruit is bubbly in the center and edges and the topping is golden brown. If needed, cover the baking dish with foil for the last 30 minutes of baking.
- Let crumble cool on a cooling rack until warm. Serve warm with a scoop of ice cream.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!