Blackberry Crumble
What to do with lots of blackberries? Make Blackberry Crumble! Sweet blackberries nestled in a cake-like crumble topping is perfect with ice cream!
Got blackberries? Make Blackberry Crumble! Sweet and juicy blackberries nestled in a cake-like crumble topping is the ultimate summer dessert with ice cream! If you love blackberry cobbler, you’ll love this blackberry recipe!
Blackberries don’t get enough attention, it seems. They’re like the red-headed stepchild of the berry world, and I do feel guilty for using that expression, but it seems to be true when you think about how strawberries and blueberries seem to get all the love when berries come into season.
The thing is, when you bite into a perfect blackberry, it can be the most exquisite thing in the world. But if you bite into one that’s just a wee too tart, what to do? Bake, of course! Transform those berries into something irresistible.
If you find yourself with a lot of blackberries — sweet, tart, fresh, or frozen — set some aside to make Blackberry Crumble! It’s one of summer’s great pleasures, and so simple to make!
How to Make Blackberry Crumble
Crumbles, crisps, and cobblers, oh my! Nothing screams summer like one of these classic fruit desserts. Sometimes it seems as if the lines blur when it comes to telling them apart, but in general, a crisp usually has oats (see how to make my Blueberry Crisp for a classic example), a cobbler has a biscuit-like topping (such as my Blueberry Rhubarb Cobbler, and a crumble is sort of in-between. It has a streusel-like topping without the oat, and somewhat similar to cobbler, with chunks of dough on top.
This particular crumble is very cake-like in texture and rather than just topping the fruit with the dough, it is rather sandwiched between the doughy goodness. Between you and me, I think I prefer a crumble to a cobbler! (But if you wanted to transform this into a blackberry cobbler, then you absolutely could by simply halving the dough recipe and for the topping.) There’s something utterly magical with the juicy berries baking in between layers of sweet crumble topping!
The dough is very simple to make by hand, but if you have a food processor, you could definitely use it. I prefer making it by hand (less dishes to wash!), plus cutting in the butter is very cathartic.
This crumble topping is especially tender from the egg and a splash of vinegar; it reminds me of my mother in law’s pie dough — a little apple cider vinegar goes a long way to make for a tender crust!
Once the crumble mixture is ready, all you need to do is press half of the mixture into the baking dish into an even layer, much like a shortbread crust. Drop in your berries, top with more crumble, and pop it into the oven!
The hardest part will be waiting for it to cool a bit, but do not worry, I won’t blame you if you dig in sooner. Just don’t forget the ice cream!
More Blackberry Recipes
Blackberry Yogurt Muffins
Blackberry and Blueberry Kale Salad with Aged Havarti
Blackberry Beet Salad with Blackberry Balsamic Dressing
Blackberry Green Smoothie
Sticky Blackberry Barbecued Pork Ribs
Blackberry Crumble
Ingredients
Crumble
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup unsalted butter cut in small cubes
- 1 1/2 teaspoons vanilla
- 1 large egg
- 1 teaspoon apple cider vinegar
Filling
- 4 cups blackberries fresh or frozen
- 1/3 cup granulated sugar
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice (about half a medium lemon)
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 375°F with a rack placed in the center of the oven.
- Whisk together the flour, sugar, baking powder, and salt in a bowl. Cut the butter into the flour until it looks like coarse crumbs using a pastry cutter, two forks, or your fingers. Mix in the vanilla, egg, and vinegar and stir together until the dough comes together and the flour is fully incorporated.
- Place half of the dough into a 2-quart baking dish or deep-dish pie pan. Scatter it evenly to cover the bottom of the pan and press it down to make an even layer.
- Combine the blackberries, sugar and cornstarch in a bowl, and toss to mix. Stir in the lemon juice and lemon zest. Place the blackberry mixture in the baking dish and spread evenly.
- Spread the remaining topping evenly over the fruit, using your fingers to clump some of the dough. Bake until the top is light brown and crisp, about 40-45 minutes.
- Remove the crumble from the oven and cool on a wire rack for about 30 minutes. Serve warm with ice cream.
Notes
Make ahead:
You can easily assemble the topping or the whole crisp in advance. Cover tightly and place in the freezer until you are ready to bake. That makes one less thing to worry about when you’re entertaining!Make it vegan:
Fruit crumble is easy to make vegan. Simply substitute the butter for your favorite vegan butter (I especially love using Miyoko’s vegan butter, which is available at most major grocery stores). Serve with non-dairy ice cream.Can I use frozen blackberries?
Yes, absolutely. This can come in handy when blackberries are not in season.Nutrition
Comments
COOKBOOK
This looks amazing!! I’m looking to assemble this the night before and then bake the next day. Would you still suggest freezing it or would putting it in the fridge for 24 hours be ok? And if freezing, does it need to thaw before baking?
Hi Elizabeth! Refrigerating the crumble the night before and baking the next day could work, however, I would be concerned that the blackberries would release their juices as they sit overnight. I would stick with freezing it overnight. When you bake it, there is no need to thaw it out, but do add some baking time, and it will be just fine!
Loved it! I hate making pie, but love a pie more than a cobbler – this was more of a pie but easier and so tasty!! I used my food processor to make the dough which also made it so easy. I did not use the lemon as I’ve learned from past recipes that I don’t prefer that flavor in my berries. I may never roll a pie crust again!!!
SO delicious! This was my first time making a fruit crumble instead of a crisp! The crust was so flavorful and complements the blackberry middle layer so well! We’re on year 3 of growing a couple blackberry bushes and they’re really coming in now! My kids and I picked the berries and then made your recipe! Our whole family loved it, thank you! Your recipe is def a keeper!
Thank you, thank you!! My husband and I both agreed that the dough was spot on, it had a delicious fresh flavor, and it wasn’t overly sweet. This is now my go-to!!
Aw, I’m so happy that you and your husband loved crumble, Reba! Thank you!
This is the best crumble recipient I have found ! I used my food processor for the dough ! So easy ! Thank you!
Thank you so much, Michelle! The food processor makes it easy!
Absolutely outstanding. Made it in a 10 inch cast iron pan and served with vanilla bean ice cream – it turned out perfect. We had company over for dinner and it was an absolute hit for dessert. Everyone raved over it and even went back for seconds! Perfect for a dinner of 4! :) SO YUMMY!!!! This will be our staple blackberry dessert recipe in our house from now on!
I am so pleased that everyone loved the Blackberry Crumble, Marissa. Your comment made my day, thank you!
Can Inuse frozen bluberries?
Hi! Made this recipe and it was eonderful…I was wondering….could I use frozen bluberries and if so….would itbbe 4 cups?
Hi Rhonda, frozen berries of your choice can work!
An outstanding recipe! I was looking for a change from blackberry pie, which usually bubbles up and makes a mess. This recipe is the perfect substitute for pie. Much easier, too. The crisp “crust” is much like pie crust, but more delicious. The addition of lemon juice and zest really adds flavour. I live by a big blackberry patch so NEED a good blackberry dessert recipe. This one I will make often now! With vanilla ice cream, true summery heaven.,
Thank you so much, Susan!! You’re right, this is so much easier than pie! How I wish I lived near a blackberry patch, too, that sounds like summer bliss :) Thank you again for coming back to let me know how much you loved it!
My son and I picked blackberries yesterday. We made the crumble and it was absolutely delicious. Sweet and tart and satisfying. We will definitely make it again!
How I wish I could go blackberry picking! What a wonderful way to use them – so glad you enjoyed it, Sheri!
Picked fresh blackberries in my backyard this morning and used this recipe for a dessert tonight. Loved by all!
Linette, how wonderful that you have homegrown blackberries! I bet they were incredible in this crumble, and I’m so glad that everyone loved it!
Wow!! Made this this morning (for breakfast!!) and it was absolutely amazing!!!! Not too sweet so the blackberries were the highlight, the crumble crust was perfection!!!
I’m so happy you loved it, Sydni!!
blackberry pie or crumble, love either. better to me than strawberry. blueberry or even apple, tie for me with rhubarb, great time of year for this too, saving for the weekend, thank you!
I’ll take all the blackberry desserts, but I agree rhubarb rocks! I actually made a blackberry rhubarb cake last night, so easy!