Sweet and Juicy Blackberry Crumble

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.

Sweet and Juicy Blackberry Crumble

  • Servings: 6
  • Difficulty: easy
  • Print

SWEET AND JUICY BLACKBERRY CRUMBLE by NancyC

Makes an 8×8″ pan

3 to 4 cups blackberries, fresh or frozen (if you want a thicker crumble, use 4 cups)
1/3 cup granulated sugar
1 Tablespoon lemon juice
3 Tablespoons butter, softened
1/3 cup brown sugar, firmly packed
1/3 cup all-purpose flour (I used unbleached flour)
1/3 cup quick-cooking oats
1/8 teaspoon salt

Preheat oven to 350˚F. Spread the blackberries in an 8×8″ baking pan (if using frozen berries, you don’t need to thaw them out and drain them, but you can do that if you want a thicker berry texture); sprinkle berries evenly with 1/3 cup granulated sugar. Then sprinkle the lemon juice over the berries and sugar.

For crumble topping, combine butter and brown sugar, then add in flour, oats, and salt. Mix all ingredients together until crumbly. Sprinkle over the berries. Bake at 350˚F for 40 to 48 minutes (use the longer baking time if using frozen, unthawed berries). Serve warm or cold.

Recipe from NancyC | nancy-c.com

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! 🙂

Sharing at Meal Plan Monday, Fiesta Friday, Weekend Potluck, Thursday Favorite Things, Full Plate Thursday, Tasty Tuesdays, Wonderful Wednesday, Hearth & Soul, Inspire Me Monday, Silver Pennies Sundays, Happiness is Homemade.

6 thoughts on “Sweet and Juicy Blackberry Crumble

  1. MilkGlassHome

    Delicious! I live in the land of wild blackberries, so every August, we harvest blackberries from fields, forests, behind neighborhoods, and more. I’m always looking for recipes to use them up and this looks great!

    Like

    Reply
    1. nancyc Post author

      How nice that you live near so many great blackberry-picking spots! It’s so fun to pick fresh berries! Hope you enjoy the crumble! 🙂

      Like

      Reply
  2. Pingback: Sweet and Juicy Blackberry Crumble — NancyC | homethoughtsfromabroad626

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