There’s nothing like pulling a bubbling pan of blackberry crumble out of the oven. As soon as late summer hits, and berries start to ripen, blackberry recipes are always on our mind. This crumble recipe keeps things simple with a juicy blackberry filling and a brown-sugary oat crumble to go with it. No kneading and no pie dough necessary, and it comes together with ingredients you probably already have on hand.
Serve it warm with a big scoop of vanilla ice cream and you’ve got a dessert that disappears fast at potlucks or Sunday dinners anytime blackberries are in season.
What Is Blackberry Crumble?
Blackberry crumble is a baked fruit dessert made of sweetened blackberries topped with a crumbly mixture of flour, butter, and sugar, then baked until the fruit is bubbly and the topping is a beautiful golden brown.
Our version of this recipe includes quick oats in the topping, so it could technically be considered a “crisp”. However, we’re using “crumble” here because that’s how we grew up referring to it. This is also how we’ve found most home cooks search for and talk about this food combination (aka juicy blackberries with a buttery, oat-flecked topping). If you’re a die-hard crisp lover, feel free to call it a blackberry crisp instead. The delicious taste of the recipe won’t change either way!
Why You’ll Love This Recipe
- Only 9 ingredients. No pie crust, no special equipment.
- Ready in about an hour. From start to finish.
- Use fresh or frozen blackberries. So you can make it all year long.
- The perfect sweet-tart balance. Thanks to sweet berries and fresh lemon juice and zest
Ingredients You’ll Need for Blackberry Crumble
Here’s what goes into blackberry crumble, plus a few notes on substitutions. Full measurements are in the recipe card at the bottom of the post.
For the Blackberry Filling
- Blackberries: fresh or frozen both work. See the FAQ below for frozen-berry tips.
- White sugar: sweetens the filling and helps draw out the berries’ juices.
- Cornstarch: thickens the filling while it cooks so it’s more “jammy” instead of runny.
- Fresh lemon juice: adds some tartness to balance the sweetness.
- Lemon zest: adds a little extra citrus flavor without extra liquid.
For the Crumble Topping
- All-purpose flour: the base of the crumble, and regular flour does the trick.
- Brown sugar: sweetens the topping and gives it that a more caramelized flavor.
- Butter: cold butter is necessary to create those delicious little pockets of crunch in the crumble.
- Quick oats: adds texture and that classic crumble bite. Old-fashioned oats work in a pinch (see substitutions below).
Ingredient Substitutions
- Quick oats → old-fashioned rolled oats. Just avoid steel-cut (they don’t soften enough).
- Brown sugar → light or dark brown sugar both work. Dark brown sugar results in a stronger molasses flavor.
- Blackberries → swap out the 3 cups blackberries for different berry types. You can also make it a mixed berry crumble with 1 cup blueberries, 1 cup raspberries, and 1 cup blackberries.
How to Make Blackberry Crumble
- Prep. Preheat oven to 375°F and grease the baking dish (see sizes we use in recipe card below).
- Make the crumble. In a large bowl, mix together flour, brown sugar, butter and oats with a pastry blender. Press half of the mixture into the bottom of the dish, reserving the other half to sprinkle over the top.
- Make the filling. In a separate bowl, toss together blackberries, white sugar, cornstarch, lemon juice, and lemon zest until the blackberries are completely coated and the sugar and cornstarch are almost completely dissolved. Add blackberries to the top of the crumble layer, then sprinkle the reserved crumble on top.
- Bake. You’ll know it’s done when the crumble starts to brown and the blackberry mixture is bubbly, about 40-45 minutes. Let cool for at least 30 minutes before serving. We love it served with a big scoop of vanilla ice cream.
Recipe Variations
- Mixed berry crumble: Swap up to ⅔ the blackberries for blueberries, raspberries, or strawberries.
- Apple-blackberry crumble: Replace 2 cups of blackberries with peeled, diced apples for a fall-friendly twist.
- Add nuts: Stir ⅓ cup chopped pecans or walnuts into the topping for extra crunch, more like a “crisp” topping.
- Individual crumbles: Divide the filling and topping between 6 small ramekins and reduce the bake time to 25–30 minutes.
Make-Ahead, Storage, and Freezing
Make Ahead
You can mix the dry crumble topping up to 24 hours ahead and store it in the fridge in an airtight container. Cut in the cold butter just before baking for the best texture.
Storing Leftovers
Store leftover blackberry crumble covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–45 seconds or warm the whole dish in a 350°F oven for 15-20 minutes.
Freezing
Cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Traditionally, a crumble topping uses flour, butter, and sugar, whereas a crisp topping includes oats and sometimes nuts. Since this recipe uses quick oats, it could be called a crisp. However, blackberry crumble is the name our family has always used.
Yes. Use frozen blackberries straight from the freezer without thawing. However, they release more liquid, so the crumble may need a few extra minutes in the oven.
Usually, the crumble needs more baking or cooling time. Bake until the filling bubbles around the edges and in the center. Then, let it cool for 15–20 minutes so the filling can thicken.
Yes. Prep the crumble topping up to 24 hours in advance and store it in the fridge, then cut in the cold butter and assemble right before baking.
Cover and refrigerate leftovers for up to 4 days. Reheat in the microwave for a quick single serving, or in a 350°F oven for 15-20 minutes to re-crisp the topping.
Yes! Freeze baked leftovers in an airtight container for up to 3 months and thaw overnight in the fridge before reheating.
Old-fashioned rolled oats work as a 1:1 substitute and will give the topping a slightly heartier texture. Avoid instant oats (they can turn mushy) and steel-cut oats (they won’t soften enough during baking).
We love this served with a big scoop of homemade vanilla ice cream. It’s also great with a dollop of whipped cream or even a spoonful of vanilla Greek yogurt.
Other Berry Desserts to Try:
- Slow Cooker Berry Cobbler
- Patriotic Berry Trifle
- Blueberry Crumble Pie
- Lemon Blueberry Bundt Cake
- Fresh Strawberry Pie
Blackberry Crumble Recipe
Ingredients
Crumble
- 2 cups all-purpose flour
- 1 cup brown sugar
- ¾ cup butter, cold
- ½ cup quick oats
Blackberry Filling
- 3 cups blackberries
- ⅓ cup white sugar
- 2 teaspoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 375℉.
- Make the crumble. In a large bowl, mix together flour, brown sugar, butter and oats with a pastry blender. In a 2 quart baking dish (8×8”, 11×7” or 9” circle), press half of the mixture into the bottom of the dish, reserving the other half to sprinkle over the top.
- Make the filling. In a separate bowl, toss together blackberries, white sugar, cornstarch, lemon juice, and lemon zest until the blackberries are completely coated and the sugar and cornstarch are almost completely dissolved. Add blackberries to the top of the crumble layer, then sprinkle the reserved crumble on top.
- Bake until the crumble starts to brown and the blackberry mixture is bubbly, about 40-45 minutes. Let cool for at least 30 minutes before serving. We love it served with a big scoop of vanilla ice cream.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
