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
Units
Scale
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