blackberry crumble

This blackberry crisp (aka blackberry crumble) has a crunchy oat topping and sweet berry filling. It's the best way to end a summer meal!

Classic Blackberry Crisp

blackberries, fresh or frozen:

sugar (or coconut sugar)

cornstarch (or arrowroot powder)

orange zest* (or 1/2 teaspoon lemon zest)

vanilla extract

old fashioned oats

all purpose flour or almond flour

cinnamon

pecans (or walnuts)

salt

salted butter (or coconut oil

Preheat the oven to 350 degrees Fahrenheit.

Make the filling

Or if using frozen, run the berries under warm water for about 1 minute in a strainer (they will still be frozen on the inside but starting to thaw). Then mix with the filling ingredients in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.

Make the topping

In a medium bowl, mix together the oats, flour, sugar, cinnamon, nuts and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.

Bake

Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly (this will vary based on your oven and berries: it may be shorter or longer so keep an eye on it). Cool for 30 minutes to 1 hour, then serve warm. If desired, top with whipped cream and mint leaves. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. This crumble also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Blackberry Crumble

blackberries

white granulated sugar

oats

brown sugar

butter

all-purpose flour

Sprinkle blackberries with white sugar and mix well.  Let stand about 10 minutes.  Spray an 8 x 8 baking dish with cooking spray and spread blackberries in bottom of dish.

Whisk together oats, brown sugar, ground cinnamon and flour.  Cut butter into flour mixture until resembles coarse crumbs. (I cut my butter into small pieces and then cut it into the flour mixture with a fork).

Spread flour mixture over the top of the blackberries.  Bake in preheated 350 degree oven for 35 minutes until brown on top.

Nothing tastes more like late summer than a Blackberry Crumble. Even if you've never baked from scratch before, you will find this recipe so easy to put together.

sugar

dark brown sugar

tbsp butter, softened

vegetable oil

tsp table salt

Preheat oven to 375 degrees F.

In a large bowl, gently combine blackberries, sugar and all-purpose flour. Transfer to an 8 x 8 baking dish.

For the crumble topping, combine all ingredients in a medium bowl and work together with your hands until the ingredients resemble a crumble.&nbsp;

Sprinkle the crumble topping over the blackberry mixture. Bake crumble until the the topping is golden brown and blackberries are bubbling, about 40 minutes. Let cool for 15 minutes before serving. Serve warm or at room temperature, with ice cream if desired.

This adorable blackberry crumble is the perfect small batch dessert and has a delicious crumble topping!

Petite Blackberry Crumble

blackberries (rinsed)

granulated sugar (or granulated sweetener of choice)

lemon juice

cornstarch

flour

¼ cup old fashioned oats

cinnamon (optional)

extra-virgin olive oil butter

Preheat oven to 350° F. Spray or grease a 6-inch cast iron skillet and set aside.

Heat a small saucepan over medium-high heat. Add blackberries, sugar and lemon juice and stir to combine. Bring to a boil, reduce heat to medium, add cornstarch and simmer until blackberries just start to breakdown, about 3-4 minutes.

Transfer blackberries to prepared skillet and set aside while you prepare the crumble topping.

In a small bowl, combine flour, oats, sugar, salt, cinnamon, oil and lemon juice. Mix together with a fork until all ingredients are moistened and small clumps start to form. Pour crumble toping over blackberries and spread out into an even layer, leaving some edges exposed.

Bake crumble for 20-25 minutes until crust is a light golden brown. Allow to cool for 5 minutes and top with a scoop of vanilla ice cream or Greek yogurt if desired. Enjoy!

Crumble Topping

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Classic Blackberry Crisp

Blackberry Crumble

Blackberry Crumble

Petite Blackberry Crumble

Top 4 blackberry crumble recipes from across the web

The most viewed blackberry crumble recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Blackberry Crisp

Blackberry Crumble

Blackberry Crumble

Petite Blackberry Crumble

The most viewed blackberry crumble recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine