One of the best summer desserts anyone can make is a crumble recipe. Bursting with the fruits of the season, it’s a fantastic way to showcase their flavor without masking the fruits with a ton of extra ingredients. This blackberry crumble recipe is the perfect example. The blackberries are the star, and the thick, buttery crumble topping enhances their natural flavors without pulling the attention away. It’s a warm and inviting dessert with room to play around with different fruits and baking spices if curiosity strikes.
Ingredients for Blackberry Crumble
- Blackberries: Pick blackberries that are plump, firm and shiny. Inspect that none of the berries have mold. Blackberries are incredibly delicate, so it’s best to wash the berries very gently under cold running water.
- Sugar: Granulated sugar sweetens the blackberry filling and the crumble topping.
- Cornstarch: Blackberries release a lot of juice once they’re baked. Toss the blackberries with cornstarch to thicken the juice so it’s not a runny mess.
- All-purpose flour: The crumble topping uses all-purpose flour to create those big chunks of crumbly, streusel-like goodness. Do not swap this type of flour for another.
- Cinnamon: A dash of sweet cinnamon adds a warming, cozy flavor to the crumble topping.
- Butter: As an avid baker (with a baking degree to boot), I only buy European-style butter. This type of butter has a higher butterfat, creating a yummier, richer dessert every time.
Directions
Step 1: Mix the blackberry filling
Preheat the oven to 375°F. Place the fresh blackberries in a large bowl.
Sprinkle the berries with the granulated sugar and the cornstarch. Toss gently so every blackberry is coated in the sugar and cornstarch.
Transfer the blackberry mixture to a greased 2-1/2-quart baking dish.
Step 2: Add the topping
In a medium bowl, whisk together the all-purpose flour, sugar, cinnamon and salt.
Cut in the cold butter until the mixture is crumbly.
Sprinkle the topping evenly over the berries.
Step 3: Bake
Bake the blackberry filling uncovered, until the filling is bubbly and the topping is lightly browned, 45 to 50 minutes.
Step 4: Serve
Serve the blackberry crumble while it’s warm. We love serving it with sweetened whipped cream or scoops of the best vanilla ice cream.
Editor’s Tip: Let the blackberry crumble cool at room temperature for about 30 to 60 minutes once it’s baked. That will give the filling time to set and cool off so it’s not burn-your-mouth hot.
Recipe Variations
- Use other berries: This crumble recipe is so flexible that you don’t even have to stick to the main ingredient. Swap in other berries or stone fruits as you see fit. You could also do a mix of blackberries and another fruit—just make sure to reduce the measurement of blackberries and make up for it with the other fruit. For example, a blackberry-peach crumble would use 3 cups of blackberries and 3 cups of chopped peaches.
- Swap sugar for brown sugar: Blackberries have a deep, dark sweetness. They perfectly match brown sugar’s molasses, caramel flavor. Swap the granulated sugar for brown sugar to play up these darker sweet flavors.
- Toss in nuts: If you love a little crunch in your desserts, chop up pecans or almonds and toss them into the crumble topping. Fun fact: Doing so will categorize this dessert into a crisp topping!
How to Store Blackberry Crumble
First, let the blackberry crumble cool completely to room temperature. Cover the crumble with storage wrap or aluminum foil and stick it in the fridge. The crumble can be kept in the fridge for up to four days.
Can I freeze blackberry crumble?
Yes, you can freeze a baked blackberry crumble once it has cooled to room temperature. Cover the pan with storage wrap followed by a layer of aluminum foil. Freeze the crumble for up to two months.
To thaw, transfer the crumble to the fridge and let it thaw overnight. Or remove the wrapping and rewarm it in a 325° oven until reheated, about 15 minutes.
Blackberry Crumble Tips
What’s the difference between a crisp and crumble?
Cobblers, crumbles, crisps and buckles all seem similar: a dessert with fruit and some carby goodness baked with it. But there is a difference between each one, and crisps and crumbles are mistaken for one another the most. Here’s the deal: Crisps and crumbles both have a fruit base with a crumbly topping. However, crisps have oats and/or nuts in their toppings. Crumble toppings are more like streusel.
Can I make this blackberry crumble gluten-free?
Yes, you can make this blackberry crumble gluten-free. Buy one of the best gluten-free flour blends from the store (specifically a cup-for-cup-style blend), and use it in place of the all-purpose flour in this blackberry crumble recipe. Also, make sure that all the other packaged goods you’re using for this recipe are certified gluten-free.
