This traditional blackberry crumble is a classic summer dessert. Simple and easy, this dessert is made using fresh or frozen blackberries with a traditional crumble topping.
I'm all about easy desserts, especially during the summertime. This simple blackberry crumble is so easy to make and is great topped with ice cream, whipped cream or just on it's own.
Serve this easy blackberry crumble with buttermilk fried chicken sandwiches, lemon chicken pasta or with italian sausage and potatoes.
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🥧 Ingredient notes
- Blackberries - Blackberry season runs from mid-June to October, making this a great easy summertime dessert. Either fresh or frozen blackberries can be used for the filling, which also makes it great for any time of year. If using frozen blackberries, they do not need to be thawed prior to use.
- Crumble topping - Traditional crumble topping is simply made from just three ingredients. Flour, sugar and butter are mixed together to form a crumbly topping that has just the right amount of texture and sweetness to pair with the blackberry filling.
📋 Substitutions and variations
- Different Fruit - Substitute the blackberries in this crumble recipe for raspberries, cherries, strawberries or blueberries.
- Dairy Free/Vegan - Substitute the butter for a plant based or dairy free butter substitute to make this dish vegan and dairy free.
- Gluten Free - Substitute the flour for a cup for cup gluten free flour.
🥣 Step by step instructions
First, mix the flour and brown sugar together and then cut in the butter using a pastry cutter or fork. Using your hands or a spoon rub the butter into the flour and butter until everything is fully incorporated together.
Next, mix together the blackberries with the sugar, cornstarch, lemon juice and lemon zest in a mixing bowl. Spread the blackberry filling evenly into the bottom of an 8" square pan or 2 quart baking dish that has been greased.
Crumble the topping evenly over the top of the blackberry filling and bake in a 350˚ oven for 30-35 minutes until the filling is bubbly and the crumbled is slightly browned.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Make sure to fully incorporate the flour, butter and sugar together into a paste for an even topping.
- Allow the blackberry crumble to cool for 10-15 minutes before serving it so it has time to set up.
💭 Frequently asked questions
Crumbles, crisps and cobbler are very similar fruit based desserts that are all baked with a topping. Crumbles are baked with a streusel topping that is made from just flour, sugar and butter. Crisps are baked with the same type of streusel topping but with oats mixed in. Cobblers are baked with more of a biscuit style topping.
⏲️ Make ahead and storage instructions
This blackberry crumble can be made and baked up to 3 days ahead of time. Let it cool completely before storing it covered in plastic wrap or in an airtight container in the refrigerator. The crumble can also be wrapped tightly in plastic wrap after cooling and stored in the freezer for up to 3 months.
Frozen blackberry crumble should be defrosted in the refrigerator. This crumble can served cold or warm. Reheat the blackberry crumble in the oven or microwave.
🍰 More easy dessert recipes
If you loved this traditional blackberry crumble recipe, check out these other easy dessert recipes that I know you will love too.
- Italian Blueberry Crostata
- Chocolate Whiskey Brownies
- No Churn Black Cherry Ice Cream
- Strawberry Rhubarb Cobbler
📖 Recipe
Traditional Blackberry Crumble
Ingredients
Traditional Crumble Topping
- 1 cup all purpose flour
- ½ cup brown sugar
- ½ cup salted butter cold and cut into small pieces
Blackberry Filling
- 4 cups blackberries fresh or frozen
- ⅓ cup granulated sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon fresh lemon juice
- 1 teaspoon fresh lemon zest
Instructions
- Preheat the oven to 350˚ and grease a 8" square pan or 2 quart baking dish with butter or baking spray.
- In a small bowl, mix together the flour and brown sugar for the crumble topping until well combined.
- Using a pastry cutter or a fork, cut the cold butter pieces into the flour and sugar mixture until it is the size of small peas.
- Using hands or a spoon, work the butter into the flour and sugar until it is fully incorporated into a paste like consistency.
- In a separate bowl, combine the blackberries, granulated sugar, cornstarch, lemon juice and lemon zest and toss to combine.
- Spread the blackberry filling into an even layer in the prepared baking dish and then crumble the topping evenly over the filling.
- Bake the blackberry crumble in the preheated oven for 30-35 minutes until the filling is bubbly and the topping is lightly browned.
- Let the crumble cool for 10-15 minutes before serving.
Notes
- Either fresh or frozen blackberries can be used. Frozen berries do not need to be defrosted before use.
- Make sure to fully incorporate the flour, butter and sugar together into a paste for an even topping.
- Allow the blackberry crumble to cool for 10-15 minutes before serving it so it has time to set up.
Substitutions and Variations
- Different Fruit - Substitute the blackberries in this crumble recipe for raspberries, cherries, strawberries or blueberries.
- Dairy Free/Vegan - Substitute the butter for a plant based or dairy free butter substitute to make this dish vegan and dairy free.
- Gluten Free - Substitute the flour for a cup for cup gluten free flour.
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