For more delicious blackberry flavor try this blackberry lime smoothie, very berry cheesecake salad or blackberry lime fruit salad. Such fresh and fruity recipes that you’re sure to love!
Blackberry Crumble Recipe
One of the best things about summer is all the delicious fruit. But sometimes, you want to make a recipe that’s not in season. That’s one reason why we love this blackberry crumble. You can use fresh or frozen blackberries! It is so easy to make and tastes amazing! A fresh, hot fruit dessert with vanilla ice cream is perfect any time of the year. The flavors are perfectly balanced with the sweet and tart of the blackberries, the warm cinnamon and the buttery crumble topping. Pair it with a large scoop of vanilla ice cream and this dish will be an absolute hit!
Ingredients Needed
This blackberry crumble is made of a sweet, juicy blackberry filling and a golden, crumbly crust. The perfect combination of flavors and textures! Head down to the recipe card at the end of the post for all the measurements you’ll need.
Filling
Blackberries: Feel free to use fresh or frozen blackberries. See tips, below, for using frozen blackberries. Sugar: To perfectly sweeten the filling. Flour: A small amount of flour mixed into the blackberry mixture will thicken it up a bit. Cinnamon: For extra flavor. Salt: A dash of salt to balance out the tart sweetness of the berries. Lemon Juice: For bright, fresh flavor. We recommend using fresh lemon juice.
Crumble
Flour: All-purpose flour is the base of the crumbly topping. Sugar: You’ll need 1 cup granulated sugar to make the crumble topping sweet. Cinnamon: Ground cinnamon adds warm flavor. Salt: Brings out the buttery sweetness of the crust. Butter: Unsalted butter will bind all of the ingredients together and also add richness.
How to Make Blackberry Crumble
A scrumptious blackberry crumble is so easy to make that it’s basically foolproof. Even a beginning baker will be successful making it every time! Here’s how:
Filling Consistency: The juices in this recipe end up being on the thinner side. If you prefer a more syrupy consistency, replace the tablespoon of flour with 2-3 teaspoons of cornstarch or tapioca flour. Tart Berries: If your berries are already very tart, the lemon juice may be omitted. Use Frozen Blackberries! Let the berries sit in a colander or sieve for a couple of hours to thaw and drain the excess liquid before using as directed in the recipe. You may alternatively leave the frozen berries in the refrigerator overnight to thaw, drain off the liquid, and then use in the recipe. Change the Berries: Keep the ratio of fruit the same and try using blueberries or raspberries instead of blackberries.
Don’t make the blackberry mixture until you’re ready to bake it, but you can prepare the crumble mixture up to 3 days ahead of time. Once it has been mixed and resembles coarse bread crumbs, place it in an airtight container and keep it at room temperature until you are ready to finish making your blackberry crumble.
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