Easy Blackberry Crumble - Classic Blackberry Crumbles
Desserts such as crumbles make summer treats more fun. This is a simple, easy and effortless recipe for blackberry crumble. It only takes a few minutes to bake and you have a deliciously soft, sweet yet tart with crisp crumble. Serve it with a scoop of ice cream for that ultimate luxury or as is for a healthier alternative. One of the best ways to enjoy fruits in desserts.
We have lost count of how many fruit crumbles I have made this summer. Including: raspberry peach crumble, blueberry crumbles, apricot
Another great way to use summer berries, is in a classic fresh clafoutis or mousse. Both are custard-based desserts. Rich and creamy like this blackberry tart and plum clafoutis or blackberry mousse. I could go on and on about my indulgence with summer fruits in desserts. And I'll share more on that at the bottom of this post.
One of the reasons I love berry crumbles is this. Look at that thick tart yet sweet chewy fruit syrup. Next, look at the crisp buttery bits of crumble on the top. Now, imagine a spoonful of that syrupy fruit with the crispy crumble that just bursts in the mouth. There's a mouthful you cannot resist. Explosion!
What is the difference between cobbler and crumble?
Both are baked fruit desserts. A cobbler uses dollops of biscuit dough or pie dough topping, which often when baked, looks very similar to a cobblestone. A crumble uses a streusel-like topping made of flour, sugar, and butter with the addition of nuts.
What is the difference between a crumble and crisp?
Again, a crumble and a crisp are also both baked fruit desserts and both use a streusel topping made with butter, sugar, and flour. And yet, a crumble uses an addition of nuts, while crips use rolled oats. These oats become crisp and flaky when cooked, while the crumble topping is cakey and dense.
How to make the perfect crumble topping
The perfect crumble topping is in the ratio of flour, sugar, and butter - Two parts flour, one part butter and one part sugar works every single time.
Let's talk ingredients and substitutes (Save/Pin)
- Blackberries - Today, I am using fresh, and yet you can also use frozen. If you use frozen, you can keep the amount of sugar the same. I'd love to say you can also use canned, and yet with canned, I find the fruit is too soft and becomes syrupy by the time it's cooked. It still tastes good, but the fruit is almost down to a syrup consistency.
- Sugar – I like using a mix of white and brown sugar. The white adds sweetness and keeps a beautiful white color, while the light or brown sugar brings with it the flavor of molasses, which when combined with the cinnamon or nutmeg is an absolute luxury.
Unsalted Butter – I always use unsalted because I like to control the amount of salt I use. If you use salted butter that’s fine. Just omit salt in the recipe. Margarine or veg shortening works as well, and yet they both will affect the texture of the crumble. Since margarine has a bit more liquid, so you may need to use a tad less. While vegetable shorting will make the crumble topping crisper.
Cornstarch - Blackberries are juicy, and the cornstarch helps thicken the juices giving you that thick syrup-like consistency instead of a pool of liquid.
Vanilla - Always use good quality vanilla in your recipes. It makes a huge difference in flavor. I like to make a homemade vanilla extract or homemade vanilla bean paste. In desserts like this, I will often also use my homemade vanilla sugar.
Spice mix – There are so many flavors you can add. Like pumpkin spice or gingerbread spice, cinnamon, and nutmeg. I admit that when it comes to crumble, I often prefer the fruit to shine. So I usually add just a pinch of cinnamon and a grating of nutmeg.
Useful tips & tools
- The pastry blender is a great tool to have if you plan to make pies often by hand.
- I love using my food processor to make any kind of pastry. It takes minutes and the butter is evenly distributed giving you a nice uniform bread crumb consistency. Never use an electric mixer as it will cream not pulse the dough.
- Also, a wooden barrel rolling pin makes for easy rolling. Especially, when working with pastry. I love using my French rolling pin for almost everything.
- And, a pie chart rolling mat is a great guide to have for beginners who are new to baking. This takes the guesswork out if the dough has rolled big enough.
- A set of tart pans are a great investment. A 9-inch tart pan makes a good size dessert for a small family of four and a 10-inch for a larger family of 6. The 7-inch tart pans and 5-inch tart pans work great to gift family and friends. For mini tarts, I like to use either a tray like this with a pastry tamper or small mini egg tart molds or mini tartlets.
- Pie weights work great when you need to blind bake a pastry. Although you can use any baking beans like dried beans.
- And, my pie crust shield was a great investment. So, I don't have to struggle with covering the edges with foil.
- My kitchen timer is one tool I cannot do without. I use it the moment something goes into the oven.
How to make an easy blackberry crumble (Save/Pin)
Methods
Prepare blackberries
- Wash blackberries if using fresh - drain and pat dry so you don't have excess water.
- Add sugars, lemon juice and set aside.
Prepare crumble mix
- Chop chilled butter into cubes.
- In a food processor bowl – add flour, nuts/oats sugar, salt, vanilla, spice, and butter.
- Pulse a few times – until crumbly but not too much.
- Keep the bowl in the fridge to stay cold if necessary.
Assemble
- Preheat the oven to 170 C / 340 F.
- Add blueberries, sugar, and cornstarch - stir to combine.
- Grease the bottom of a baking dish or ramekin with butter.
- Pour fruit mixture into the baking dish.
- Top with the crumble topping generously.
- Bake in a preheated oven for about 30 to 35 minutes.
- The top will be golden and be bubbling.
Frequently asked questions
I love baking the crumble fresh, so the topping stays wonderfully crisp. And yet, you can make this crumble in advance. Cool it completely before you wrap it well and place it in the fridge.
Just a few minutes in the microwave will bring it back to it syrupy goodness. Then a few minutes in the oven will help crips the streusel topping as well.
Yes, you can store any extra crumble mix well wrapped in a freezer bag (to prevent ice crystal) for up to 3 months.
It is very tempting to add more butter in the crumble topping, but too much butter will blend the mixture of flour and sugar. Creating the perfect crumb with flour and sugar requires that you do not add too much butter. Ideally, a ratio of 1:1:2 works best - One part butter: one part sugar: two parts flour.
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Easy Blackberry Crumble Recipe aka Classic Blackberry Crumbles
Print Pin RateDescription
Ingredients
Fruit Base
- 300 grams (2.00 cups) Blackberries
- 1 tbsp lemon juice
- 60 grams (0.25 cups) Brown sugar
- 50 grams (0.25 cups) White sugar
- 1 tbsp Cornstarch (cornflour)
- 1/4 tsp Salt
- 1 tbsp Unsalted butter
Crumble mix
- 128 grams (1.00 cups) All-purpose flour
- 4 tbsp (0.25 cups) Light brown sugar
- 4 tbsp (0.25 cups) Sugar white
- 56 grams (0.25 cups) Unsalted butter
- 1 tsp Vanilla extract
- 1 tsp Spice mix cinnamon, gingerbread
- 1/4 tsp Fresh grated nutmeg
- 100 grams (1.00 cups) Almond meal or rolled oats
Instructions
Prepare Blackberries
- Wash blackberries if using fresh - drain and pat dry so you don't have excess water.
- Add sugars, lemon juice and set aside.
Prepare Crumble mix
- Chop chilled butter into cubes.
- In a food processor bowl – add flour, nuts/oats sugar, salt, vanilla, spice, and butter.
- Pulse a few times – until crumbly but not too much.
- Keep the bowl in the fridge to stay cold if necessary.
Assemble
- Preheat the oven to 170 C / 340 F.
- Add blackberries, sugar, and cornstarch - stir to combine.
- Grease the bottom of a baking dish or ramekin with butter.
- Pour fruit mixture into the baking dish.
- Top with the crumble topping generously.
- Bake in a preheated oven for about 30 to 35 minutes.
- The top will be golden and be bubbling.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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- Easy Blackberry Nectarine Crumb Cake
- Apricot Crumble Bars
- Easy-Blueberry-Crumble-recipe
- Cherry Pie Crumble Bars
- Easy Raspberry Crumble
- Raspberry Peach Crumble
- Blackberry Panna Cotta Tart
- Blueberry Cream Cheese Bars
kim
Yum! Love this recipe! So perfect for summer dessert!
Veena Azmanov
Thanks Kim.
Amy
This looks like the perfect summer dessert!
Veena Azmanov
Thanks, Amy
Natalie
I love blackberry desserts! This crumble looks so delicious and perfect with a scoop of vanilla ice cream in the summer ♥
Veena Azmanov
Thanks, Natalie. Yes, vanilla ice cream is perfect with crumbles
Tatiana
One of my all-time favorite desserts! The crumbly topping is calling my name! YUM!
Veena Azmanov
Thanks, Tatiana. Yes, love crumbles in summer
Sylvie
What a delicious recipe, I love all types of crumbles but especially the ones made with berries - so perfect for summer!
Veena Azmanov
Me too Sylvie. Love all types of crumbles
Marisa Franca @ All Our Way
My mouth is watering just looking at it. I've got some heavy whipping cream asking to be made into sweetened whipped cream and what a great place to dollop it -- blackberry crumble. I'll have to look for some.
Veena Azmanov
Absolutely Marisa.. My kids are hooked onto crumble this summer. My Rhea calls the crumble cookie and she loves to make it..
Gloria @ Homemade & Yummy
My husband LOVES crumble desserts. I happen to LOVE blackberries too. This would also work with a blackberry/blueberry combo...my two favourite berries in one delicious dessert.
Veena Azmanov
Me too I love crumble very much and now I have my kids hooked on to it too. I have a blueberry crumble too and yes this would be great with so many different combinations. I actually do love Blackberry and Raspberry together - the sweetness of the raspberry and the tartness of the blackberries.. just does it for me lol