This Blackberry Crumble recipe is a fantastic summer dessert recipe for classic warm-weather comfort food. Syrupy blackberries, combine 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 drinks try my Cucumber Melon Agua Frescas or a refreshing Rose Pamplemousse Cocktail
- 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.
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If you enjoy this recipe, you may also enjoy my Plum Crumble recipe or my Apple Crisp in a Cast-Iron Skillet recipe. Two other great fruit crumbles to try!
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 ½ the amount of blackberries and fill the remaining quantity with blueberries, which would also be just as easy and delicious too!
Swapping out Blackberries for Other Fruits
This recipe is very adaptable and you really 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 berry so they bake at the same rate.
Other Delicious Fruit Combos Include:
- Blackberry/Nectarine
- Strawberry/Rhubarb
- Raspberry/Peach
- Mixed plum (dark, red, etc)
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
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 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 against the sweetness of the syrup and the sweetness of the crumble on top.
The liquid helps the blackberries steam up and break down while activating the cornstarch to help with the thickening 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! And the prettier the ramekin the better since it adds to the presentation (link to buy in the recipe card below). And you can use them again for my Chicken Pot Pie Recipe too!
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 in it. I think it adds to the texture and crunchiness of the crumble which is a nice match against the syrupy blackberries. The brown sugar also gives it a nice chewiness as well, which is a terrific match against the creamy ice cream.
Why Crumble Melts too Quickly?
I find the ratio of butter to flour is important. Too much butter and the crumble won't make a crumb, it will be more liquidy and melt too fast in the oven. Not enough butter and the crumble is dry.
For this, I use 1 cup flour to ½ cup 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
In order to thicken, the cornstarch needs to have hot, bubbling liquid in order to "activate" and do its thickening work. The oozing syrup will show you that the liquid is hot enough and that the thickening process has begun. This will also assure your crumbles will not be watery!
Step#3: Serve with Ice Cream
Allow your blackberry crumbles to cool slightly. These are best served when they are warm and not too hot. Otherwise, the ice cream will melt too fast, and then you'll have 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!
You May Also Enjoy:
- Triple Berry Cobbler
- Blackberry Cornbread Skillet Cake
- Edible Ice Cream Bowl with Strawberry Sauce
- Mint Chip Ice Cream
If You Enjoyed This Recipe
Please leave a Rating and a Review Below!
Easy Blackberry Crumble Recipe
This Blackberry Crumble recipe is a fantastic summer dessert idea for classic warm-weather comfort food. Syrupy blackberries, combine with crunchy crumble and of course when served warm, and topped with vanilla ice cream, the results are truly sublime!
Ingredients
Filling:
- 7 cups (1050g) of blackberries
- ¾ cup (150g) sugar
- ¼ cup (60ml) lemon juice
- ¼ cup (25g) cornstarch
- pinch of salt
Crumb Topping:
- 1 cup (120g) flour
- 2 tablespoon (23g) brown sugar
- 2 tablespoon (25g) white sugar
- 1 teaspoon (5ml) baking powder
- ¼ teaspoon (1.25ml) salt
- ½ teaspoon (2.5ml) cinnamon
- 1 cup (90g) old fashioned oats
- ½ cup (120ml) melted butter
- 3 tablespoon (45ml) heavy cream
- 2 ½ teaspoon (12.5ml) vanilla extract
- ¼ cup (40g) chopped walnuts
Serve with:
- Vanilla Ice Cream
Instructions
- In a large bowl combine the blackberries, sugar, lemon juice, cornstarch, and salt. Set aside.
- In a smaller bowl whisk together the flour, sugars, baking powder, salt, and cinnamon.
- Then stir in the oats. Add the melted butter, heavy cream, and vanilla. Combine with a fork until crumble forms, then add the walnuts.
- Spoon the berry mixture into 1 cup ramekins (240ml) (or 9 (23cm) x 12 (30cm) baking dish). Sprinkle the crumble generously on top.
- Place ramekins on a sheet pan and bake at 375F (190C) for 35-40 minutes or until the berry juices start to run.
- Serve with a scoop of vanilla ice cream on top!
Notes
You can prep the crumbles ahead of time and keep them on the sheet pan in the refrigerator. Then when you sit down to dinner, pop them in the oven!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 150Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 58mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 2g
SUSAN DEL CARLO
can this blackberry crumble recipe be frozen and saved for a later date?
Beth Le Manach
Hmm I've actually never tried that, but I bet it would be OK if you baked them first, allow them to cool completely, and then froze. Then reheat from frozen 🙂
Missy
Good day. Love your elegant recipes. Everyone we have made is a hit.
For the crumble, can you use frozen fruit? If so, would it be the same amount as fresh fruit? Thank you!
Beth Le Manach
Yes of course you can absolutely use frozen fruit, and yes the same quantity! I'm so glad the recipes have been a hit! 🙂 YAY!
Sandy
I just made this crumble today and it is amazing. The flavors are perfect and it's just the right amount of sugar and flavorings. A real winning desert for the summer. Thank you so much.
Beth Le Manach
I'm so glad you enjoyed it! It's definitely one of my favorites too! 🙂