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Easy Blackberry Crumble Recipe

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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.

Vintage serving spoon in juicy blackberry crumble in a casserole dish

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.

Closeup inside blackberry crumble with juice

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.

White plate of blackberry crumble with lots of juice

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.

Blackberry crumble on a white plate with a silver fork

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.

Closeup of cooked blackberry in blackberry crumble

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.

White casserole dish filled with blackberry crumble and a silver serving spoon with a wooden handle

If you like fruit crumble, you might also enjoy this apple crumble or this blueberry crumble.

White plate of blackberry crumble with lots of juice
4.75 from 8 votes
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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!

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 273 kcal
Author Katie Moseman

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Recipe Notes

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.)

Nutrition Facts
Easy Blackberry Crumble
Amount Per Serving (174 g)
Calories 273 Calories from Fat 115
% Daily Value*
Fat 12.8g20%
Saturated Fat 7.5g47%
Cholesterol 31mg10%
Sodium 126mg5%
Potassium 211mg6%
Carbohydrates 37.3g12%
Fiber 5.4g23%
Sugar 19.1g21%
Protein 3.9g8%
Vitamin A 500IU10%
Vitamin C 16.5mg20%
Calcium 40mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Easy Blackberry Crumble Recipe
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Comments

  2. Dini @ Giramuk's Kitchen

    This looks great Katie! I love a good crumble especially with berries. 🙂 The pictures are looking nice too!

    Reply

    • Katie

      I like fresh best when they’re in season, but frozen works just fine, too. Especially blueberries when they’re otherwise out of season.

      Reply

  13. Ala

    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.

    Reply

    • Katie

      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).

      Reply

  20. LaFawne

    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 🙂

    Reply

    • Katie

      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! 🙂

      Reply

  21. Dad

    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.

    Reply

  23. Aileen

    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!!!

    Reply

    • Katie

      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!

      Reply

  24. Tania

    5 stars
    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.

    Reply

    • Katie

      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! 🙂

      Reply

  25. Dianne Kibler

    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!

    Reply

  26. 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.

    Reply

  27. Alli Smith

    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!

    Reply

  28. candy

    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.

    Reply

  29. Jacqui @FlightsFancyMom

    5 stars
    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!

    Reply

  31. Sue @NoFixedAbodeForSue

    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.

    Reply

  32. Jenn

    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.

    Reply

  36. 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.

    Reply

  39. Rebecca Swenor

    5 stars
    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.

    Reply

  42. Shae

    5 stars
    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. 🙌🏼

    Reply

  43. Viju Menon

    4 stars
    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..

    thanks Katie

    Reply

  44. Lisa

    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! 😀

    Lisa
    http://www.theeverydayelevated.com

    Reply

    • Katie Moseman

      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.

      Reply

  45. Helena Brus

    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?

    Reply

    • Katie Moseman

      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!

      Reply

  46. Leyla Alleyne

    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.

    Reply

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