This classic blackberry crumble uses juicy, ripe blackberries and tops them with a buttery, streusel topping. It’s a simple recipe. But it’s so good every time! Serve it right out of the oven (or at room temperature) topped with ice cream.
Blackberry Crumble Recipe
If you’re looking for a quick and easy dessert, look no further than this rustic blackberry crumble. It has all the fruity, summertime flavors of pie. But it’s much easier to throw together. Which is perfect for those warm summer days when you want to spend as little time in the kitchen as possible.
And it’s a real crowd pleaser! I mean, who doesn’t want a big spoonful of sweet berry deliciousness bubbling up through a buttery, crumbling topping? Count me in!
This recipe is also adaptable to your preferences. Just change the berries to match your mood.
Blackberry Crumble Recipe Ingredients
Ready to bake? Here’s what you’ll need:
- ROLLED OATS: I love adding oats to my crumble to give the topping a little bit of texture.
- ALMOND FLOUR
- ALL-PURPOSE FLOUR
- WHITE & LIGHT BROWN SUGAR
- GROUND CINNAMON
- SALT
- SALTED BUTTER
- BLACKBERRIES: I recommend using sweet, ripe berries in this dish.
- FRESH LEMON JUICE
Step-By-Step Instructions
Here’s how to make this yummy blackberry crumble dessert.
- PREP: Heat the oven to 350 degrees F. Lightly butter a 9-inch pie dish or baking dish of similar size. For reference, a 9-inch pie dish holds 8 cups.
- MAKE THE TOPPING: In a large bowl, combine the rolled oats, almond and all-purpose flour, brown sugar, ground cinnamon, and salt. Using your hands, mix the butter into the mixture until it’s combined and you have a crumbly topping.
- ADD BERRIES TO A BAKING DISH: Next, add the berries to the prepared baking dish. Add the sugar, lemon juice, and flour. Toss to combine.
- ADD CRUMBLE MIXTURE & BAKE: Cover the berries with the prepared crumble mixture.
- BAKE: Bake until the fruit is bubbling and the topping is golden brown, about 25-30 minutes.
- COOL & SERVE: Let cool slightly before serving. Top with ice cream, if desired.
Recipe Tips:
- USING FROZEN FRUIT: If you’re using frozen berries in this blackberry crumble, you don’t need to thaw them first.
- USING DIFFERENT FRUIT: You can sub in your favorites!
- MAKE-HEAD & STORAGE: This blackberry crisp will keep, covered and refrigerated, for about a week. Serve cold, room temperature, or re-warmed for 20 minutes at 200 degrees F. You can also freeze a baked and cooled crisp in an air-tight container. To warm up a frozen crumble, put it, covered, in an oven heated to 200 degrees F or 10-12 minutes. Then uncover and raise the temperature to 350 degrees F for 4-6 minutes.
Helpful Baking Tools:
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Easy Blackberry Crumble with Oats
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
This classic blackberry crumble uses juicy, ripe blackberries and tops them with a buttery, streusel topping. Serve it right out of the oven (or at room temperature) and topped with ice cream.
Ingredients
FOR THE TOPPING:
- 1 cup rolled oats
- 1/2 cup almond flour
- 1 cup all-purpose flour
- 2/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- pinch of salt
- 3/4 cups salted butter (1 1/2 sticks), cut into small pieces at room temperature
FOR THE BERRIES:
- 5–6 cups of blackberries (about 20 ounces)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice (about 1/2 a lemon)
- 1/4 cup all-purpose flour
Instructions
- PREP: Heat the oven to 350 degrees F. Lightly butter a 9-inch pie dish or baking dish of similar size. For reference, a 9-inch pie dish holds 8 cups.
- MAKE THE TOPPING: In a large bowl, combine the rolled oats, almond and all-purpose flour, brown sugar, ground cinnamon, and salt. Using your hands, mix the butter into the mixture until it’s combined and you have a crumbly topping.
- ADD BERRIES TO A BAKING DISH: Next, add the berries to the prepared baking dish. Add the sugar, lemon juice, and flour. Toss to combine.
- ADD CRUMBLE MIXTURE & BAKE: Cover the berries with the prepared crumble mixture.
- BAKE: Bake until the fruit is bubbling and the topping is golden brown, about 25-30 minutes.
- COOL & SERVE: Let cool slightly before serving. Top with ice cream, if desired.
Notes
- MAKE-HEAD & STORAGE: This blackberry crisp will keep, covered and refrigerated, for about a week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes. You can also freeze a baked and cooled crisp in an air-tight container. To warm up a frozen crumble, put it, covered, in an oven heated to 200 degrees F or 10-12 minutes. Then uncover and raise the temperature to 350 degrees F for 4-6 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake