Blackberry Crumble
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This blackberry crumble recipe is easy to whip up and a perfect dessert to serve at the end of a summer dinner. This dessert is bursting with juicy blackberries and layered with an easy streusel topping. All it needs is a scoop of vanilla ice cream on top. And it’s ready to bake in 15 minutes or less!
Growing up in rural upstate NY meant that summers were meant for berry picking. Sometimes we went to an orchard, but more often than not it meant just going out to our own fields and woods to pick our own berries.
Sometimes the bounty was generous, sometimes it was just enough for a small snack. Either way, I loved it. Except those prickers. Man! I definitely wound up some scratches! But that was my childhood, and I loved it, scratches and all.
Now this blackberry crumble may need a few more blackberries than I used to gather! But this dessert couldn’t be easier and a great way to showcase all those beautiful berries that plentiful right now.
Table of contents
Why You Will Love This Dessert
- No mixer required. – Crumbles couldn’t be easier! And you don’t need any fancy equipment like a mixer. And it uses melted butter in the topping so you don’t even need a pastry cutter!
- Quick To Throw Together – If you need a last minute dessert a crumble is where it’s at. And who doesn’t love that streusel topping, sweet juicy berry filling with a scoop of ice-cream? No one that’s who.
What’s the difference between a crumble, crisp, and cobbler?
A crisp and a crumble are almost the same thing. Both have a fruit filling that have a simple streusel topping. The big difference is that crisp, like my Apple Crisp, contains oats, crumbles do not.
Now a cobbler is probably the most different. A cobbler is a deep dish baked fruit recipe with a biscuit like topping, like this mixed berry cobbler.
Ingredients Needed
Ingredient Notes
- Cornstarch – I used cornstarch to help thicken up the fruit filling, but you can also just use AP flour.
- Blackberries – I used fresh blackberries in this dessert. But if you have frozen berries then YES! Use them, just don’t thaw them first.
- Almonds – I added some almonds for some crunch in the topping, but they can be omitted if there’s a nut allergy.
How To Make This Blackberry Crumble
Make the berry filling
- In a large mixing bowl, toss the blackberries gently with the brown sugar, cinnamon, ginger, and salt.
- Spread in the prepared baking dish.
Make the streusel topping
- In a medium bowl, whisk together the flour with the baking powder and salt. Whisk in the brown sugar.
- In a small separate bowl, whisk the eggs with the vanilla.
- Pour the egg mixture into the flour mixture and mix the eggs into the flour. Squeeze and pinch the mixture together; it will be clumpy. Some drier crumbs may remain.
Assembling the crumble
- Sprinkle the mixture evenly over the fruit.
- Sprinkle the top with the chopped almonds
- Pour the melted butter over everything.
- Bake for 35 minutes, or until the top is golden brown and the crumble is baked through. Let sit for about 30 minutes before eating.
Recipe FAQ’s
This crumble should keep for up to 4 days, covered, in the fridge. You will just want to reheat either in the microwave or in the oven until warmed through.
For crumbles and crisps, I always recommend making the filling and topping separate. Then when ready to use I would assemble and bake.
Yes I think it would freeze great for up to 3 months. I would thaw overnight in the fridge then reheat in the oven until warmed through (preheated oven 350oF for 10-15 minutes).
Absolutely! Just don’t thaw them otherwise it will make the filling too soggy.
More Recipes To Try
Blackberry crumble
Ingredients
For the fruit:
- 36 ounces fresh blackberries
- 1/2 cup (107 g) packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon kosher salt
For the crumble topping
- 1 1/2 cups (300 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup (160 g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (43 g) almonds chopped
- 8 tablespoons (1/2 cup, 113 g) unsalted butter melted
Instructions
- Heat the oven to 375ยฐF and lightly grease a 9×13-inch baking dish with baking spray.
- In a large mixing bowl, toss the blackberries gently with the brown sugar, cinnamon, ginger, and salt. Spread in the prepared baking dish.
- In a medium bowl, whisk together the flour with the baking powder and salt. Whisk in the brown sugar.
- In a small separate bowl, whisk the eggs with the vanilla. Pour the egg mixture into the flour mixture and mix the eggs into the flour. Squeeze and pinch the mixture together; it will be clumpy. Some drier crumbs may remain.
- Sprinkle the mixture evenly over the fruit. Sprinkle the top with the chopped almonds, then pour the melted butter over everything.
- Bake for 35 minutes, or until the top is golden brown and the crumble is baked through. Let sit for about 30 minutes before eating.
Notes
- Make ahead: I would assemble the fruit filling and topping separate. Keep refrigerated and assemble and bake when ready up to 2 days ahead.ย
- Storage: Leftovers will keep covered for up to 4 days in the fridge. You can reheat in the oven or in the microwave.
- Freezing: Yes I think it would freeze great for up to 3 months. I would thaw overnight in the fridge then reheat in the oven until warmed through (preheated oven 350oF for 10-15 minutes).
- Blackberries: You can fresh or frozen. If using frozen, do not thaw first.
Anything with fresh fruit and topped with crumbles are the perfect dessert. I love to use blackberries and all the berries I have in my fridge to make this. So good with ice cream on top and when it melts, call it yum!
yes any berries really work in this ๐
Super luscious and delicious. The perfect summer dessert! Can’t wait to make again! ๐
I love blackberry desserts. I’ve never made them in a crumble but I’m definitely changing that. This looks marvelous!
I usually make blueberry crumble but this would be even better, I love how tangy blackberries are and they’re so good in these desserts
yes I prefer blackberry too ๐
This blackberry crumble was absolutely delicious. I can’t believe how easy it was to make!! Thanks for a great recipe.
glad you loved it Nic ๐
I accidentally mixed the melted butter into the wet ingredients , this into the dry ingredients, instead of pouring on top of the crumble.. Of course the โcriumbleโ is like a thick batter. Could I drop dollops of this on top of the berries and still have something that would turn out?
Hi Sallie! Not 100% sure but yes I think it could still work- might come out different but Iโm going to guess delicious! Let me know how it turns out!
I’m such a sucker for a good crumble and this was ready in 15 minutes! It was delicious and I loved eating it while still a little warm! Thank you for this recipe!
You’re welcome Melanie glad you loved it!!
This crumble seems like the perfect dessert for summer and like something everyone will love. How yummy
Oh yes Moop- I can guarantee everyone will love it!!
Crumbles are the simplest but most delicious dessert. Love the ingredients, the use of the almonds and with a nice crisp top like that a perfect stage for some creamy vanilla icecream. I will take it cold or hot, just love it!
Thanks for reminding us of this wonderful dessert!
Thanks Loreto! I’m with you – cold or hot either way delicious!
wow, this blackberry crumble is calling my name! the look of this is really making me want one right now, and I can’t stop drooling! Thank you for sharing this recipe, I am definitely going to be making this!
Thanks Ramona! Let me know how it turns out for you! ๐
I love your simple, easy crumble recipe. In the summer, our fridge is exploding with blackberries and other treats, so I’m looking forward to putting it to a trial a bit later!
Thanks Ksenia! ๐
This crumble is such a great way to use blackberries. I am always looking for new ways to incorporate them because my hubby loves them!!
Hi Tristin..then I know your hubby will LOVE this dessert!
We also pick blackberries in the fields near our house. I normally make jam with them if there are enough. Love the sound of this crumble so am going to save this recipe for when blackberries are in season where I live (Italy).
Hi Jacqueline I love picking fresh blackberries too! Yes this is a wonderful way to use some up ๐
Mmm, such a tasty and simple dessert. I appreciated the reminder of the difference between crisps and crumbles – oats are a real favorite around our house so we usually go with crisps, but this crumble would be a lovely variation.
Thanks Beth! Yes I usually go the “crisp” route too but this was a fun twist!
I just made this crumble using frozen berries and it was so delicious! Served it with a scoop of ice cream on top, and both me and my boyfriend LOVED it! Definitely going to be making it again!
Hi Anna! I’m so glad it worked for you with frozen berries on top!
I am making this tonight!! I bought ice cream specifically to make this. Thank you so much for this recipe!! ๐
Thanks Cathleen! I’m so glad you loved the recipe:)