This is the first Blackberry Crumble I’ve made. I’m a big fan of blackberries, but had never made a crumble with them, so I looked at some different recipes and came up with my own version. Not having made one of these before, I wasn’t quite sure what a typical blackberry crumble was supposed to be like…mine isn’t as gooey as I thought it would be—it’s more sweet-syrupy-juicy. The blackberries have just the right amount of sweetness, with a little punch of flavor from the lemon juice, and the buttery, brown-sugar crumble topping is a great finishing touch. I like using oats in the topping, too—anything with oats always seems a little healthier to me! 🙂

I used frozen berries in this crumble, but you can use fresh berries, too. I noticed that some crumble recipes say to mash the berries, but I didn’t mash mine; I just put them in the baking pan while they were still frozen. The crumble might have a thicker consistency if you’re using fresh berries or if you thaw and drain your frozen berries before putting them in the pan, so you can do that if you prefer.

This crumble would be great to make for dessert or even for a brunch…it’s a yummy way to have your fruit in the morning! The recipe makes about 6 servings in an 8×8″ pan; you can also double the recipe and make it in a 9×13″ pan.

This crumble tastes great topped with ice cream. Or you can drizzle the sweet, juicy syrup from the pan over the crumble. Have you ever made a berry crumble? Do you use fresh or frozen berries? Mashed or unmashed? If you have any berry crumble-making tips, please feel free to share! 🙂

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