Name: Blackberry Crumble
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1½ cups all-purpose flour; ½ cup granulated sugar; ½ cup unsalted butter, (melted and cooled); 24 ounces frozen blackberries ((two 12-ounce bags)); ½ cup sugar; ¼ cup cornstarch; 1 tablespoon orange zest

close up shot of a piece of Blackberry Crumble topped with vanilla ice cream on a plate

Blackberry crumble is a timeless classic that features a sweet flavor and crunchy texture, perfect for dessert.

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Prep Time15

Cook Time45

Total Time1

Servings

overhead shot of a baking dish of Blackberry Crumble with a spoon

There’s something undeniably comforting about a blackberry crumble fresh from the oven. The kind of dessert that feels both homey and elevated—where juicy, tangy blackberries bubble up under a blanket of golden, buttery crumble that shatters with each spoonful. This isn’t just any crumble. It’s the one you’ll reach for when you want simple done beautifully.

Blackberry Crumble Ingredients

Blackberry Crumble raw ingredients that are labeled

What makes this version special? It leans into balance. The filling thickens into a rich, jammy layer with the help of cornstarch—no runny mess, just glossy fruit that holds up. The orange zest adds a subtle brightness that lifts the berries without overpowering them, bringing a little sunshine into every bite.

The crumble topping is generous and textural. It’s made with melted butter (no cutting in required!), which means it comes together fast and bakes into those golden clumps everyone fights over. It’s crisp on top, soft underneath, and the contrast against the fruit is exactly what you want in a good crumble.

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.

blackberries, sugar, cornstarch, and orange zest combined in a bowl

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.

flour, sugar, and melted butter combined in a bowl

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.

overhead shot of Blackberry Crumble baked in a baking dish

Serving Suggestions

Once it’s out of the oven, give it at least 15 minutes to cool. This helps the juices set up so you don’t end up with a runny slice. Bonus: it’s still warm enough to melt vanilla ice cream.

Storage Instructions

Make Ahead – You can prep both the crumble topping and filling ahead of time. Store them separately in the fridge, then assemble and bake fresh when ready to serve.

Storing Leftovers – Store any leftover blackberry crumble in the refrigerator in an airtight container for up to five days.

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

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Blackberry crumble is a timeless classic that features a sweet flavor and crunchy texture, perfect for dessert.

Prep Time 15

Cook Time 45

Total Time 1

Servings

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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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant

Blackberry Crumble