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.
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.)