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+ servings
white square dish with blackberry crumble topped with ice cream and fresh blackberries.

Traditional Blackberry Crumble

Amanda
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.
5 from 3 votes
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6 servings
Calories 371 kcal

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
  • 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.
 

Make Ahead and Storage Suggestions

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.

Nutrition

Serving: 1scoopCalories: 371kcalCarbohydrates: 56gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 128mgPotassium: 210mgFiber: 6gSugar: 34gVitamin A: 678IUVitamin C: 22mgCalcium: 51mgIron: 2mg
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