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crumble in a bowl with a dish of blackberries behind it

Blackberry Crumble

This easy blackberry crumble comes together quickly with fresh or frozen berries. Top with a scoop of ice cream for an irresistible dessert!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9
Author Kelsie

Ingredients

Filling

  • 1/3 cup granulated sugar
  • 2 tablespoons + 2 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 5 cups fresh or frozen blackberries*

Topping

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter at room temperature

Instructions

Filling

  1. Preheat the oven to 375 degrees. Spray an 8-inch square (or 11- by 7-inch) baking dish with cooking spray and set aside.
  2. Stir the sugar, cornstarch, and lemon juice together in a mixing bowl. Add the blackberries and stir until they’re evenly coated in the cornstarch-lemon juice mixture.
  3. Spread into an even layer in the prepared baking dish and proceed to the topping.

Topping

  1. Stir the flour, sugar, baking powder, cinnamon, and salt together in a medium bowl. Use your fingers to break up any clumps of brown sugar.
  2. Add the butter and use your fingers to cut it into the flour mixture until it comes together and forms large crumbles. (If you want some bigger crumbles, just squeeze the topping in your hands to form larger ones.)
  3. Sprinkle the topping evenly over the blackberries.
  4. Set the baking dish on a large rimmed baking sheet to catch any juices that might spill over. Bake 25 to 35 minutes (possibly a little longer for frozen berries), until the berry juices are bubbling around the edges and the topping is turning light golden brown.
  5. Cool for 20 to 30 minutes to let the juices set up a little bit, then serve.

Recipe Notes

  • Uneaten crumble can be stored, covered, in the fridge for 3 or 4 days. Be sure to let your crumble cool to room temperature before covering and refrigerating.
  • *You’ll need about 24 ounces (1 1/2 pounds) of berries to get 5 cups.
  • If your berries are really big, chop them coarsely before using.
  • If your berries are really sweet you can reduce the sugar to 1/4 cup (if you want!).
  • I like to serve berry crumbles with ice cream or whipped cream but they’re delicious on their own too.