Name: Easy Blackberry Crumble Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6
Cuisine: American
Ingredients: 7 cups (1050g) of blackberries; ¾ cup (150g) sugar; ¼ cup (60ml) lemon juice; ¼ cup (25g) cornstarch; pinch of salt; 1 cup (120g) flour; 2 tbsp (23g) brown sugar; 2 tbsp (25g) white sugar; 1 tsp (5ml) baking powder; ¼ tsp (1.25ml) salt; ½ tsp (2.5ml) cinnamon; 1 cup (90g) old fashioned oats; ½ cup (120ml) melted butter; 3 tbsp (45ml) heavy cream; 2 ½ tsp (12.5ml) vanilla extract; 1/4 cup (40g) chopped walnuts; Vanilla Ice Cream

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This Blackberry Crumble recipe is a fantastic summer dessert, offering classic warm-weather comfort. Syrupy blackberries, combined with sweet and chewy crumble, and of course, when served warm and topped with vanilla ice cream, the results are truly sublime!

Why You’ll Love This Recipe:

This is a really easy dessert for summer entertaining! You can prep the crumbles in advance, have them sitting in your fridge, and then all you have to do is pop them in the oven when you sit down to dinner.
The prep is also a breeze because the blackberries don’t need to be peeled or chopped! Just toss them with basic ingredients.
They have all the warm, syrupy goodness of a summer pie, without all the hassle.
And let’s face it, there’s something so relaxing about enjoying a summer meal, knowing that dessert is already in the oven and all you have to do is plop the ice cream on top!

Recipe Pairing Ideas:

For a wonderful summer main course, try my Fall-Off-The-Bone BBQ Ribs or my Mixed Grill Platter
For sides, try my Traditional Potato Salad, Charred Mexican Corn Salad, or my Creamy Dill Cucumber Salad.

Step#1: Prep the Blackberries

I love a good blackberry crumble because there is no fruit to peel or chop! Just rinse the berries and place them in a bowl.
You can also use 1/2 the amount of blackberries and fill the rest with blueberries, which would be just as easy and delicious!

Swapping out Blackberries for Other Fruits

This recipe is very adaptable; you can use any fruit you like, just keep the quantities the same.
If adding stone fruit with berries, cut the fruit to be roughly the same size as the berries so they bake at the same rate.
Other Delicious Fruit Combos Include: Blackberry/Nectarine, Strawberry/Rhubarb, Raspberry/Peach, or try my easy plum crumble!

Creating the Blackberry Filling

You’ll toss the blackberries with white sugar, lemon juice, and cornstarch. The cornstarch will help thicken the sauce which will add to the lovely syrupy texture of the berries once they are baked.
You can also use flour, too, but I find the cornstarch is a more reliable thickener than flour, and it makes the syrup thicker, too!

Baking this Recipe in a Casserole Dish

You could certainly skip the ramekins and bake this as a casserole in a 10-inch pie plate, or 9 x 11 casserole, or a square 10-inch brownie pan.
If baking in a casserole dish, just make sure it’s not larger than 9 or 10 inches, or your crumble will be too thin.

Preventing a Dry Crumble

The thing about crumbles is they can be a bit dry if you don’t prime them with a little liquid first.
You can use water, but to add a bit more flavor, I turn to lemon juice. The tartness is a nice match for the syrup’s sweetness and the crumble’s sweetness on top.
The liquid helps the blackberries steam and break down while activating the cornstarch to thicken, too.

The Joy of an Individual Ramekin

I love the idea of serving these crumbles as individual portions.
Not only does it alleviate the need to serve the dessert at the table and pass it around, but it also creates a prettier presentation, too, since crumble can be a bit messy to serve.
This way, everyone gets their own crumble with the delicious topping fully intact, and the ice cream slightly melting.
It definitely creates a bigger wow factor when you bring it to the table!

Step#2: Prepare the Crumb Topping

Transfer the blackberry mixture to your ramekins and place them on a sheet pan while you prepare the crumb topping.
Personally, I really love a crumb topping with a bit of oatmeal.
I think it adds texture and crunch to the crumble, which pairs nicely with the syrupy blackberries.
The brown sugar also gives it a nice chewiness, which is a terrific match for the creamy ice cream.

Why does Crumble melt too quickly?

I find the butter-to-flour ratio important. Too much butter and the crumble won’t make a crumb; it will be more liquid and melt too fast in the oven.
Not enough butter, and the crumble is dry.
For this, I use 1 cup of flour to 1/2 cup of butter, and then to prevent further dryness, I also add 3 tablespoons of heavy cream. I find this is the perfect ratio for crumble!

Be Generous with The Crumb Topping

Once the crumble is made, sprinkle it generously on each ramekin. Let’s face it, the crumble is the best part, so don’t be shy, load it on!
There’s also quite a lot of blackberries in those ramekins, so having enough crumble assures you’ll get enough with every bite and won’t be left with just the syrupy blackberries.

Presentation Tip:

I also like to allow small pockets for the berries to peek through. This creates some pretty detailing around the rim of baked-on syrup that adds to the presentation.
It also allows a little place for the syrup to bubble while it is in the oven. This will also make it easier to check for doneness.

How to Know When Your Crumbles Are Done

Allow them to bake as directed, but once you are nearing the time they should be done, check for the syrupy dribbles!
You should see the syrup oozing down the sides. If you don’t see that, you can “help it along” by adding a little water to each one to get those juices bubbling and the cornstarch activating!

Preventing a Watery Crumble

To thicken, cornstarch needs hot, bubbling liquid to “activate” and do its thickening work.
The oozing syrup indicates that the liquid is hot enough and that the thickening process has begun.
This will also ensure your crumbles will not be watery!

Step#3: Serve with Ice Cream

Allow your blackberry crumbles to cool slightly.
These are best served warm, not too hot. Otherwise, the ice cream will melt too quickly, and you’ll end up with a bit of blackberry crumble soup!

But when it’s served warm, the ice cream melts slowly. It combines with the blackberry syrup for the most fantastic summer combination!

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