You’ll love this easy blackberry crumble recipe. Even if you’ve never baked from scratch before, you’ll find this recipe to be a snap! This post contains affiliate shopping links which help support this site.
I’ve been meaning to post this blackberry crumble recipe on here for ages. The problem is that as soon as it’s baked and cooled, I eat it. It’s unavoidable. This time, I decided that I would practice self-restraint and not eat it all, so that I could take a picture before it was all gone.
I’ll tell you right up front that this recipe contains real butter and sugar. However, by my usual standards (i.e., a brownie pan 8 inches wide with 3 sticks of butter), this is definitely lighter. Plus, I use old-fashioned oats, white whole wheat flour, and fresh fruit. That’s health food in my book.
And if you’re not a whole wheat flour fan, you can simply swap in all-purpose flour.
I make this at least once a week and it disappears within 12 hours. You can also make it with an equal amount of blueberries, apples, or whatever bakeable fruit you happen to have sitting around.
It’s a toss up whether I like blackberry or blueberry best. The original Betty Crocker recipe is an apple crumble with all purpose flour, nutmeg, a bit less butter, and a lot more cinnamon. This is my version after several years of experimentation.
You’ll notice in the photos that I still didn’t get to take a picture of this untouched. Between me and the rest of the family, we took out a good two-thirds of this crumble before I was able to hide it away for a later photo. If you needed proof that this is worth trying, there you have it.
On a side note, I absolutely love working with 8 by 8 baking pans. They work so well for smaller recipes that won’t fill a big old 13 by 9 inch pan. Here’s the one I use almost every day: the Wilton Perfect Results 8-inch Square Cake Pan. At just $5, it’s a steal.
If you want an even larger crumble, I’ve included instructions in the recipe on how to double it and what pan to use.
If you like fruit crumble, you might also enjoy this apple crumble or this blueberry crumble.
Easy Blackberry Crumble
You'll love this easy blackberry crumble recipe. Even if you've never baked from scratch before, you'll find this recipe to be a snap!
- 12 ounces blackberries fresh or frozen, about 3 cups
- 6 tablespoons unsalted butter softened
- 2/3 cup brown sugar
- 1/2 cup old fashioned oats
- 1/2 cup white whole wheat flour or all-purpose flour
- 1/4 teaspoon cinnamon
- 1 pinch sea salt
Preheat the oven to 375. Prepare an 8 inch square or 9 inch round pan by lining it with foil. Place the berries in the lined pan.
Place the butter, sugar, oats, flour, cinnamon, and salt in a medium sized bowl. Stir vigorously until the ingredients have formed into small clumps. At this point, there should be no loose flour or sugar in the bowl and no visible bits of butter.
Using the back of the fork, compact the mixture firmly into the bowl until it sticks together in one large clump. Then, use the tines of the fork to gently break it into clumps of various sizes- some large, some small. Carefully tip the bowl sideways over the pan of berries and use the fork to scoot the clumps out of the bowl evenly over the top of the berries.
Place the pan in the oven and bake for 30 minutes, or until the top is golden brown. Let cool until just slightly warm so that the topping can firm up properly. Enjoy!
You may use an equivalent amount of any bakeable fruit, such as raspberries, blueberries, or apples.
To make a larger blackberry crumble that serves 10-12, double the quantities of all the ingredients and bake in a 2 quart casserole dish or a 13 by 9 baking pan.
Gluten free: Substitute your favorite gluten free baking flour. (I have used at least 4 different gluten free flour mixes and they all worked fine.)
Holy crap this looks delicious. And seems super easy to make, thank you for sharing this!
Dini @ Giramuk's Kitchen
This looks great Katie! I love a good crumble especially with berries. 🙂 The pictures are looking nice too!
Anything with beautiful blackberries involved is right up my husband’s alley. He would LOVE this!
I’m a huge fan of crumbles! Love that this one is healthy and easy to make!
Oh Oh OH OH OH…. Now on the list of ingredients to get for next week. You look at that photo and your mouth waters!!!! Yummy in the tummy….
Cindys Recipes and Writings
I love crumbles, these berries look delicious!
Yep, the whole wheat flour totally makes it healthy.
This would disappear fast in my house too.
This looks delicious. I don’t know that I would have been able to restrain to take a picture of it.
It was a close call, it really was! 🙂
This looks incredible. I would literally sit there and eat the entire pan!
susan // the wimpy vegetarian
I make a similar dessert all summer long when the berries are so beautiful, and just love it! I’ve never made it with frozen, but I’m re-thinking that now.
I like fresh best when they’re in season, but frozen works just fine, too. Especially blueberries when they’re otherwise out of season.
Bobbi's Kozy Kitchen
My bf is sooooo happy with you right now. He loves blackberries and saw this over my shoulder. Now he wants to know when I am making it LOL
Ha ha… it’s totally worth making. I wish I had some fruit, I’d make it now!
Yum! Love blackberries and this looks awesome.
Ermigawd, you make this recipe once a week, Katie?? That sounds AWESOME. I am totally saving this one up then! You always post such scrumptious perfect recipes 🙂 taste buds are drooling.
If not twice a week! It’s addictive. Sometimes I just call it “lunch.” 🙂
Serena | Serena Bakes Simply From Scratch
One of my top favorite desserts! Yum! All I need is a scoop of ice cream!
This blackberry crumble would be gone in a moment. 🙂
Angie | Big Bear's Wife
I’m in love with the deep purple of this crumble! I just love blackberries!
What a decadent dessert!
Michelle @ A Dish of Daily Life
This looks so good! We love crumbles! Pinned so I can try it!
Back to tell you I have the ingredients and the day to myself, so guess what I will be doing 🙂 This is on the healthy side, so peppers to me!!!!
Awesome! It’s sooo good. Speaking of health, I actually tested it out today with a low-sugar version: half dark brown sugar, half sucralose baking sweetener. It baked up just fine, and tasted pretty good- but I can always tell an artificial sweetener from a mile away, so I prefer the full-on sugar version myself. 🙂 I’ve been making it with tart apples this week (twice, so far).
Quick question- use foil or parchment paper to line the pan? Or does it matter? I am going to give it a try , it looks soooo good! Your pics are always lovely, btw.
I think I am going to use cranberry sauce (canned whole berry). I have made a cranberry crumble before, but your topping looks much better than my old recipe.
Will let you know if the cranberry works with your topping 🙂
Hi LaFawne, thanks for your question! I used parchment for the picture version because foil looks weird in photos. I prefer to use foil if I can for super easy cleanup, but parchment will work, too. So don’t make a special trip to the store or anything.
The softer and more moist the filling, the more the topping sinks in- I’ve never used canned whole cranberry sauce before so I can’t predict how much the topping will sink, but I’ll be interested to hear back from you so I’ll know for future reference.
Thanks for the kind words about the photos! I’m a complete amateur and have only been at this for a few months, so I’m glad it doesn’t look like a complete disaster! 🙂
Well Katie-all I can say is if you still have our address SEND US SOME! Haha-just kidding, we will have to make it for sure and throw some delicious vanilla ice cream on it.
Found you at SITS! Great share will follow via email 🙂
Fantastic! Thanks for stopping by!
My co-worker’s wife made this, and doubled the topping. It was SO GOOD! I do have one question. Is a serving really 1886 calories?! What are the serving sizes?
Thanks! This was so good!!!
Thank you for your kind words! And none of my recipes used to display nutritional info (I don’t use the automatic nutrition info generators because they just aren’t very accurate), but they must have gotten switched on in a software update. That amount of calories might be in the entire pan of crumble, but definitely not in a single serving! 🙂 Sorry about the confusion. I’m going to make sure that’s switched off again!
I just made this (it’s in the oven now). I tried to do this in a “super-healthy” and vegan way – so I used Agave syrup instead of sugar (low on the glycemic index) and reduced the amount accordingly (2/3 cup agave = 1 cup sugar). I also used Melt Vegan Butter – which is coconut oil based. It honestly tastes better than butter…and it bakes great. Finally – instead of reg whole wheat flour (I try to steer clear of wheat b/c of gluten), I used oat flour. I’ll be certain to come back and leave a message when it gets out of the oven and I try it – hopefully I will be able to wait until it cools so I don’t burn my mouth off diving in! 🙂 SUCH an easy recipe and a great weekly dessert option with the benefit of super health berries – the hubs is anxiously awaiting this as well. We did a mix of wild blueberries, blackberries, strawberries and raspberries.
Oh, wow, just reading your description makes me hungry! I hope it turns out great. Please let me know, as it’s always helpful to know when substitutions work (or don’t). I have burned my mouth more times than I care to admit on this particular recipe… SO hard to wait for cooling! Thanks for stopping by and sharing your cooking process! 🙂
I made this and my possible new son in law loved it. He has a peanut allergy and said he thought he could never eat as thing like this. We made his day….and the next and the next until he ate it all!
So happy it worked out for you! This is one of my favorite recipes!
robin masshole mommy
Yes, yes, yes – I need this in my life. I have never had anything like this, but can’t wait to try it.
I can almost taste the crunchiness of the topping mixed in with the sweet tanginess of the blackberries. I would be so tempted to add a scoop of vanilla ice cream on top. Yum!
Try Birds Custard!!!!??
I make something very similar to your crumble. We have the pleasure of having all kinds of different berries growing on our farm. Some wild and some we planted. Great reminder of how easy and fast this is to throw together.
This sounds really good! I’ve never had blackberries, but will have to try them first. I would love to make this with blueberries or strawberries. Maybe even cranberries :). Thanks for sharing!
We love picking blackberries together as a family, this would be awesome to add to our list of things to make.
I’m sure the delicious smell of this cooking would draw the family to the kitchen just waiting for it to be ready to eat. I love any fruit crumbles but my husband hates cooked fruit so he usually takes all my crumble. This is such a great comfort food. Served with custard or even ice cream it would be so perfect.
Black berries are a big favorite in my family. Our daughter just loves them. I’ve never thought to make a pie with them. Sounds delicious.
I love crumbles! I haven’t made blackberry crumble in ages, though, I need to try your recipe for it.
This looks so good!!! Blackberry is a favorite of almost everyone in my house, they would love this dessert!
Yes please! I love a good crumble recipe but I have never tried a blackberry crumble before.
This dish looks amazing and perfect for the pot luck on Friday.
Heather @ Kraus House Mom
This looks so delicious. I love crumbles. This wouldn’t last long enough in my house to take a picture either.
Blackberries and crumble pies? Yes please. I can’t wait to try this one!
Omg can we say yum?!! This cake looks absolutely delicious l!!! I just give your recipe a try
This blackberry crumble recipe sounds delicious. We love any kind of berries in my family and crumble dessert is something we love eating. Thanks for sharing the recipe.
Omg…this looks fabulous!!!! I love blackberry desserts so I’m absolutely making this soon.
Lisa | Garlic & Zest
Katie, I consider this crumble an act of war on my thighs! Dangerously good!
Thank you, Lisa! It’s one of my favorites!
This is my second summer of this crumble recipe- it’s my bbq potluck staple! It’s SO easy to make and such a crowd pleaser! I always double the topping (I’m a sucker for the crunch), but tonight I’m attempting to double the entite recipe to avoid the whole disapperaing in seconds thing. 🙌🏼
I’m so glad you like it! It’s one of my all time favorites. I’m actually baking an apple version this morning.
Going to try this today.. sounds delicious.
I will use blueberries instead since I have a whole lot which I picked last year.
Can you place a healthy version blueberry muffin recipe? Would love to try it..
You can toss some blueberries in these healthy pumpkin muffins: https://recipeforperfection.com/whole-wheat-pumpkin-muffins/
Good idea.. will try that.. thank you!
I tried this recipe tonight and not bad at all! I baked for 30 minutes but my blackberries were still whole, and the top crust was getting pretty brown. But I also didn’t line the baking dish with foil, does that make a difference? It was so simple to make, hopefully the next time I make it, it’s a bit more juicy! 😀
Usually the berries burst on their own from the heat of baking and the juice leaks out, but you can also gently crush them in the pan before putting the topping on. Carefully press down on the berries with a potato masher or the back of a large fork until they just barely burst (don’t smash them though). That way, they will exude more liquid into the pan while they bake. I’ve noticed that juiciness can vary from batch to batch depending on the season and the origin of the fruit.
Few questions: Why foil/parchment paper? Will be making this is separate ramekins, so it would look funny. If using frozen fruit, do you defrost first; because if they’re frozen, wouldn’t it take longer to bake?
Hi Helena! You don’t need to use the foil/parchment. It just helps with cleanup. Also, you don’t need to defrost the fruit. It can go straight from the bag to the pan; it’ll defrost so fast in the oven that it really doesn’t affect cooking time much at all. Enjoy!
I made this the other day, a blackberry one, and a triple berry one. I doubled the recipe, and since I am Gluten Free, I used a Gluten Free All Purpose Flour that I got from Walmart, its just a 1 for 1 flour, and it was AMAZING!!!!!!!!!!!!!!!!!!!! I am making like 5 more tomorrow as gifts. Great recipe.