Blackberry Crumble

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."

- Boston Girl Bakes

key ingredient

fresh blackberries


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

Blackberry crumble


16 Servings



total time

50 Minutes

prep time

15 Minutes

1. Heat the oven to 375°F and lightly grease a 9×13-inch baking dish with baking spray.

Prep oven and pans

2. In a large mixing bowl, toss the blackberries gently with the brown sugar, cinnamon, ginger, and salt. Spread in the prepared baking dish.


3. In a medium bowl, whisk together the flour with the baking powder and salt. Whisk in the brown sugar.


4. 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.


5. Sprinkle the mixture evenly over the fruit. Sprinkle the top with the chopped almonds, then pour the melted butter over everything.


6. 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.



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