A few days ago, I told you about a great line of products available at Whole Foods Market–the 365 Everyday Value organic frozen fruits and veggies. I made a delicious Very Berry Smoothie with their Frozen Berry Blend and I decided to make a Blackberry Crumble with their organic frozen blackberries. Those berries were so big! They probably would have tasted great thawed out and eaten just the way they were…or used as a topping on yogurt with a sprinkling of granola. But I decided to make a Blackberry Crumble because it just sounded good, and I had never made a Blackberry Crumble before. I looked at some different recipes and came up with my own version. I really liked the way it tasted! Not having made one of these before, I wasn’t quite sure what a typical blackberry crumble was supposed to look like…mine wasn’t as thick I thought it would be and was a little runny…not watery-runny, but sweet-syrupy-juicy runny, which was okay with me! The blackberries had just the right amount of sweetness, with a little punch of flavor from the lemon juice, and the buttery, brown-sugar crumble topping was a great finishing touch. I liked using oats in the topping, too–anything with oats always seems a little healthier to me! 🙂
I noticed that some crumble recipes said 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 be a little less juicy/runny if you’re using fresh berries or if you thaw and drain your frozen berries before putting them in the pan, so you can try it that way 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 four good-sized 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 by NancyCreative
Makes an 8×8″ pan
- 2 1/2 to 4 cups blackberries, fresh or frozen (I used a 10-ounce package of Whole Foods 365 Everyday Value Organic Frozen Blackberries, which came to 2 1/2 cups; if you want a thicker crumble, use 4 cups)
- 1/3 cup granulated sugar (you may want to use a little more sugar if you’re using 4 cups of berries)
- 1 1/2 to 2 Tablespoons lemon juice (about the juice of 1 small lemon)
- 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 degrees for 40 to 48 minutes (a longer baking time may be needed if using frozen, unthawed berries). Serve warm or cold. Makes 4 servings.
This crumble tastes great topped with ice cream. Or you can drizzle the sweet, juicy syrup from the pan over the crumble. Next time I make this, I’m going to double the recipe and save some of the extra yummy syrup from the pan to use as a topping on ice cream or pancakes!
Have you ever made a berry crumble? Do you like to use fresh or frozen berries? Mashed or unmashed? If you have any berry crumble-making tips, please feel free to share! 🙂
Linked to Strut Your Stuff, Full Plate Thursday, Show Off Your Stuff, Seasonal Saturday, Sweet Tooth Friday, Foodie Friday.