Blackberry Crumble

This Blackberry Crumble is a rustic, fruit-filled dessert that’s bursting with juicy berries and topped with a golden, buttery crumble. It’s sweet, slightly tart, and wonderfully comforting—exactly what I reach for when I want something warm, cozy, and simple to make.

Why You’ll Love This Recipe

I love how easy this dessert is to throw together with just a few pantry staples and fresh (or frozen) blackberries. The filling bubbles into a jammy, tangy-sweet layer, while the crumble topping bakes up crisp and buttery with just the right hint of cinnamon. It’s the kind of dessert that doesn’t require perfection—just a spoon and maybe a scoop of vanilla ice cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the blackberry filling:

• Fresh or frozen blackberries

• Granulated sugar

• Lemon juice

• Cornstarch or flour (for thickening)

• Vanilla extract

For the crumble topping:

• All-purpose flour

• Brown sugar

• Rolled oats

• Cinnamon

• Salt

• Unsalted butter (cold and cubed)

Directions

1. I preheat the oven to 350°F (175°C) and lightly butter a baking dish.

2. In a mixing bowl, I toss the blackberries with sugar, lemon juice, cornstarch, and vanilla, then spread the mixture into the bottom of the prepared dish.

3. In another bowl, I combine flour, brown sugar, oats, cinnamon, and salt.

4. I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.

5. I sprinkle the crumble topping evenly over the blackberries.

6. I bake for 35–40 minutes, or until the topping is golden and the filling is bubbling around the edges.

7. I let it cool slightly before serving—it’s best warm.

Servings and timing

This recipe serves 6–8 people. It takes about 15 minutes to prep and 35–40 minutes to bake, so it’s ready to enjoy in under an hour.

Variations

I sometimes mix in raspberries or blueberries with the blackberries for a mixed berry crumble. Chopped nuts like pecans or almonds add extra crunch to the topping. For a twist, I replace some of the oats with shredded coconut or swap the brown sugar for maple syrup.

Storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I warm a portion in the oven at 325°F for about 10 minutes or microwave it for 30–45 seconds. The topping stays crispier with oven reheating.

FAQs

Can I use frozen blackberries?

Yes, I use frozen berries straight from the freezer—no need to thaw. I just add an extra teaspoon of thickener to account for the extra juice.

How do I keep the topping from getting soggy?

I make sure the topping is well combined and use cold butter for the best crisp texture. Baking uncovered helps it brown nicely.

Can I make this ahead?

Yes, I assemble the crumble (without baking), cover it, and refrigerate for up to 24 hours. I bake it fresh when I’m ready to serve.

What’s the best dish to use?

I use a 9×9-inch baking dish or similar-sized oven-safe dish. Smaller ramekins also work great for individual servings.

Can I make it gluten-free?

Yes, I use a gluten-free flour blend and certified gluten-free oats. The texture and flavor still turn out great.

Conclusion

Blackberry Crumble is one of my favorite go-to desserts when I want something sweet, homemade, and incredibly satisfying. With a juicy berry filling and that irresistible crumbly top, it’s the kind of treat that feels both nostalgic and indulgent. I love it best warm from the oven with a scoop of ice cream melting on top.

Blackberry Crumble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6–8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This Blackberry Crumble is a cozy, fruit-forward dessert with juicy blackberries bubbling beneath a crisp, buttery oat topping. Simple to make and deeply comforting, it’s perfect served warm with a scoop of ice cream.

---

Ingredients

• 4 cups fresh or frozen blackberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch or flour
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup rolled oats
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C) and butter a 9×9-inch baking dish.
2. In a bowl, toss blackberries with granulated sugar, lemon juice, cornstarch, and vanilla. Spread into prepared dish.
3. In another bowl, mix flour, brown sugar, oats, cinnamon, and salt.
4. Cut in cold butter using a pastry cutter or fingers until mixture forms coarse crumbs.
5. Sprinkle crumble topping evenly over blackberry mixture.
6. Bake for 35–40 minutes, until topping is golden and filling bubbles at the edges.
7. Cool slightly and serve warm, optionally with ice cream.

---

Notes

• Use a mix of berries for variation or add chopped nuts for crunch.
• Replace some oats with coconut or swap brown sugar for maple syrup for a twist.
• Use frozen berries directly and add extra thickener for juiciness.
• Assemble ahead and bake fresh when ready to serve.
• Make gluten-free with GF flour and certified GF oats.

---

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 270
• Sugar: 22g
• Sodium: 90mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 2g
• Cholesterol: 30mg