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Review RecipeBlackberry Crumble
Blackberry crumble is a timeless classic that features a sweet flavor and crunchy texture, perfect for dessert.
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There’s something undeniably comforting about a blackberry crumble fresh from the oven. The kind of dessert that feels both homey and elevated. This isn’t just any crumble recipe, it’s the one you’ll reach for when you want simple done beautifully.
Blackberry Crumble Ingredients
The blackberry filling is jam-like, not runny. The addition of orange zest brightens the berries and deepens their natural sweetness.
And the crumble is quick to make with melted butter—no cutting in needed—and bakes into golden, crunchy clusters with a soft underside. It’s the perfect contrast to the juicy fruit.
You’ll need the following ingredients to make it:
Fresh Vs Frozen Blackberries
If fresh, ripe blackberries are available, you can use those instead of frozen blackberries. You can reduce the amount of cornstarch by one tablespoon if you use fresh blackberries.
Cooking Tips
Don’t thaw the berries.
Use frozen blackberries straight from the freezer. Thawing releases excess moisture and can lead to a watery filling. Baking them from frozen lets the cornstarch activate slowly and thicken as it should.
Toss the filling thoroughly.
Make sure the sugar, cornstarch, and orange zest are evenly distributed over the berries. Don’t just dump and layer—stir it all together in a bowl first so every bite has the perfect balance of sweetness, thickener, and citrus.
Use melted butter for a fuss-free crumble.
Unlike cold butter that needs cutting in, melted butter makes the topping quicker and easier. Stir it with a fork just until you get clumps—those irregular pieces are what give the topping its irresistible texture.
Bake on a sheet pan.
Set your crumble dish on a foil-lined baking sheet before placing it in the oven. This catches any bubbling juice that might spill over—and saves cleanup later.
Watch the browning.
If your crumble topping starts getting too dark before the filling is bubbling, loosely tent it with foil during the last 10–15 minutes of baking. This protects the topping while the fruit finishes thickening underneath.
Recipe Steps Overview
- Make the crumble topping with flour, sugar, and melted butter.
- Stir the frozen berries with the sugar, cornstarch, and orange zest.
- Spread the berries in your baking pan.
- Sprinkle the crumble mixture on top – and bake!
(Complete instructions are found below.)
Serving Suggestions
Once it’s out of the oven, givethis blackberry crumble at least 15 minutes to cool. This helps the juices set up. Bonus: it’ll still be warm enough to melt vanilla ice cream.
Storage Instructions
Store leftovers covered, in the fridge, for up to four days. Reheat individual servings in the microwave or enjoy cold—it’s delicious either way.
More Blackberry Dessert Recipes
During blackberry season, we have plenty of great recipes to use this juicy berry. Try our apple and blackberry crumble, blackberry pie bars, blackberry cobbler and no-bake blackberry cheesecake.
Blackberry Crumble
Blackberry crumble is a timeless classic that features a sweet flavor and crunchy texture, perfect for dessert.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Ingredients
For The Crumble Topping
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, melted and cooled
For The Filling
- 24 ounces frozen blackberries (two 12-ounce bags)
- ½ cup sugar
- ¼ cup cornstarch
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 375°F. Prepare a pan by spraying it with cooking spray.
- Mix the flour, sugar, and melted butter in a medium bowl. Stir the mixture with a fork until the mixture is crumbly and the size of small peas. Set aside.
- Mix the blackberries, sugar, cornstarch, and orange zest in a separate bowl. Stir until combined.
- Pour the blackberry mixture into the prepared baking dish and sprinkle evenly with the crumble topping.
- Bake the crumble for 45 minutes in the preheated oven. The crumble should be evenly browned on top and bubbly around the edges. You may need to cover the top of the crumble with foil during the last 15 minutes if you find the top is getting too brown.
- Let cool slightly before serving with ice cream.
Notes
- You can make this in a round dish as long as it is an 8-inch round. The baking time and temperature will be the same.
- Place the dish on a baking sheet before putting it in the oven to bake in case the mixture bubbles over.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your crumble at the lower end of the recommended baking time.
Nutrition
Calories: 448kcal | Carbohydrates: 73g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 5mg | Potassium: 225mg | Fiber: 7g | Sugar: 39g | Vitamin A: 720IU | Vitamin C: 25mg | Calcium: 44mg | Iron: 2mg
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