This Blackberry Crumble is so versatile that you can choose your berry. It’s super easy, delicious, and made in under 30 minutes!
We are at the height of berry season, my favorite summer food season, and I was very lucky that my uncle picked me the most beautiful blackberries from his patch. Blackberries are my favorite berry, so I didn’t hesitate to start working with them. He wasn’t sure how much he gave me or if there were even enough for a pie or not. Luckily, the bag held about 4 cups, which was just the right amount to do whatever I wanted with them. I decided I wasn’t in the mood for pie and didn’t have everything I needed to make jelly, so making a crumble was an easy decision. In about 30 minutes, I was looking at four beautiful blackberry crumbles just waiting for me to put a dollop of ice cream on top and dig in. And boy, did I dig in! Just don’t ask me how many are left. 😉
This recipe is so easy and the best part, aside from being super delicious, is that you can choose whatever berry or fruit you want. Blackberries are a tart berry, much like raspberries, so the sugar is essential. One thing to be cautious about with blackberries is washing them. Blackberries will absorb the water and can easily become mushy. I just check them for bugs or worms (it happens to the best of the homegrown berries, folks), use a kitchen sprayer or water filled spray bottle to wash them. The base of this recipe is one that you can use for any crumble you want, and it can be made as four individual crumbles or one large skillet crumble. You decide! You can also substitute the flour with cornstarch and use gluten-free oats to make a gluten-free crumble with all the flavor of the gluten version.
So, let’s get ready to crumbllllle!
I first stirred together the flour, sugar, and lemon juice in a bowl before adding the mixture to my blackberries. By mixing them separately, I was able to eliminate any lumps from the flour and get better coverage over the blackberries. I then softened my butter (really, it melted a little) in the microwave for about 20 seconds before adding the cinnamon and sugar. This enabled the butter to mix much easier than it would have with just softened butter. It also eliminated the need to pull out the electric mixer. I bought a small pack of sugar cookies because I only needed six cookies and if I can save myself a few pounds here and there, I’ll try. The addition of the cookies sends this crumble over the edge because… sugar cookies! So, I crushed the cookies with a rolling-pin and added them with the oats into the cinnamon-butter mixture. It’s much easier to just dig in with your fingers to make to the crumble topping.
Once the topping is made, just put the blackberries into four buttered ramekins and crumble on the topping. Pop them in the oven until the juices bubble up through the topping, my favorite part. Then, just kick back and enjoy. This recipe makes 4 individual servings in ramekins, but you can choose to make the entire recipe in one skillet, and it will be just as delicious, however the baking time may vary a bit. Do try this Blackberry Crumble because it is both tart and sweet, it’s crumbl-y, and it’s SO simple. Not to mention, you choose the berry or fruit! Win-win! Come back and leave a comment if you try this dessert and let me know how it turned out.
Yield 4 servings
This Blackberry Crumble is so versatile that you can choose your berry. It's super easy, delicious, and made in under 30 minutes!
- 4 cups fresh blackberries
- 1/4 cup sugar, plus 1 tablespoon
- 3 tablespoons all-purpose flour
- 3 tablespoons lemon juice
- 3 tablespoons unsalted butter, softened, plus more for ramekins
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 6 store-bought sugar cookies, coarsely crushed
- 1/4 cup rolled oats
- Preheat oven to 375 degrees. Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and the lemon juice in a bowl; set aside.
- Put butter, cinnamon, salt, and remaining tablespoon sugar into a small bowl. Stir vigorously with a rubber spatula until creamy. Stir in cookies, oats, and remaining 1 1/2 teaspoons flour. Work mixture through fingers until it forms coarse crumbs.
- Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins; transfer to a rimmed baking sheet. Sprinkle with crumb topping. Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool on a rack 20 minutes before serving.
- Top with a dollop of whipped cream or ice cream, if desired.
Gluten-free option: Substitute corn starch for flour and use gluten-free oats.
Serving Size 1 each 5-ounce ramekin
Amount Per Serving
% Daily Value
Total Fat 17.3 g
Saturated Fat 7.2 g
Cholesterol 30 mg
Sodium 269 mg
Total Carbohydrates 61.6 g
Dietary Fiber 8.4 g
Sugars 33.4 g
Protein 5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.