Blackberry Crumble Recipe
Blackberry Crumble has juicy fresh blackberries baked in buttery brown sugar oat mixture. Ready in about an hour, no pie crust needed!
Serving8 Servings
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 (8x8”, 11x7” 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
You can substitute fresh berries for frozen blackberries straight from the freezer (do not thaw). Frozen berries release more liquid as they bake, so the filling may need a few extra minutes in the oven to thicken and bubble properly.
Nutrition
Calories: 447 kcal · Carbohydrates: 68 g · Protein: 5 g · Fat: 18 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 46 mg · Sodium: 146 mg · Potassium: 183 mg · Fiber: 4 g · Sugar: 38 g · Vitamin A: 648 IU · Vitamin C: 12 mg · Calcium: 51 mg · Iron: 2 mg