Nothing tastes more like summer than my blackberry crumble recipe. Even if you’ve never baked from scratch, you will find my recipe so easy to put together!
Blackberry Crumble Recipe
Blackberries, and any kind of berries, grow prolifically here in Oregon. In fact, if you live in the Pacific Northwest (like me), it’s almost a requirement to love blackberries. However, no matter where you live, I guarantee you will love this blackberry crumble recipe.
You just can’t avoid blackberries in the Pacific Northwest—they’re all over the place. The problem is, the vines are so invasive and can take over an area in no time at all. In all honestly, their thick, thorny, trailing vine branches are a nuisance and no one really wants them around. However, I like to make lemons out of lemonade.
My neighborhood is covered in blackberry vines. There are so many, even the wildlife can’t keep up with eating all the fruit they produce. The blackberries growing on the side of the road are covered in dust and often left alone. When the summers are unusually warm, the blackberries are not only larger in size, but they are as sweet as sugar. I normally don’t see ripeness until later in September, but some years it happens earlier.
I have witnessed several homeowners out picking blackberries. Everyone seems to have their secret berry gathering location, including myself. The berries are so ripe and wonderful, I could stay out there all day and not get them all. Mine are also in a dust-free zone, which means I can just stand there and eat them as I pick. And trust me, I do just that.
These blackberries are not as beautiful as the ones you’ll find in a market, but they taste ten times better, and they are a lot cheaper this way! I also love using them in my chocolate blackberry pavlova recipe.
Adding sugar ensures sweetness, especially for the store-bought variety, while tossing with flour keeps the fruit filling from oozing all over your plate once it’s baked.
The crumble topping is the second star of the show. Old-fashioned oats and dark brown sugar give the perfect contrast to the fruit.
The crumble that covers this dessert is plentiful. It ensures that every bite of this blackberry crumble has a large crumble to fruit ratio.
How perfect does this look? Not only is the color outstanding, it stays together nicely once served.
Now, just imagine this topped with vanilla ice cream? It doesn’t get get better than that!
Do you have a favorite vanilla ice cream? I prefer a vanilla bean or old-fashioned vanilla instead of French vanilla.
This Blackberry Crumble is going to be perfect at this year’s barbecue celebrations.
More Crumble Recipes
- Fresh Cherry-Berry Crumble
- Pear and Ginger Crumble
- Caramel Apple Walnut Crumble
- Coconut Peach Crumble
- Strawberry Banana Crumble
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Blackberry CrumbleNothing tastes more like late summer than a Blackberry Crumble. Even if you've never baked from scratch before, you will find this recipe so easy to put together.
Servings: 8 people
Calories: 222kcal
IngredientsBlackberry Crumble:Blackberry Fruit Filling:
Blackberry Crumble Topping:
InstructionsBlackberry Crumble:
VideoNotesFor optimal outcomes when making this blackberry crumble, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select. NutritionNutrition Facts
Blackberry Crumble
Amount Per Serving (152 g)
Calories 222
Calories from Fat 63
% Daily Value*
Fat 7g11% Saturated Fat 3g19% Polyunsaturated Fat 1.4g Monounsaturated Fat 0.4g Cholesterol 11.2mg4% Sodium 39.3mg2% Potassium 181.4mg5% Carbohydrates 39.5g13% Fiber 6.9g29% Sugar 25.4g28% Protein 3.2g6%
Vitamin A 570IU11% Vitamin C 31.2mg38% Calcium 38mg4% Iron 1.3mg7% * Percent Daily Values are based on a 2000 calorie diet.
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Rachel (Short[dis]Order Cook) says
Reading your post reminds me of the book “Where’d You Go Bernadette” where the overbearing neighbor complains endlessly about the unsightly blackberry bushes on the hill, so they are finally cut down and she gets her comeuppance when a rainy day brings a landslide into her living room. We have prolific blackberry bushes in the trails around my barn, but the season in short and there never seem to be enough ripe ones when I’m around. Fortunately I can get pretty good blackberries at the farmers’ market and desserts like this are the perfect way to use them.
Cathy says
Haha. I mean they take over, if you let them.
Carrie says
Your comment intrigued me enough to read the book! Very funny and loved the Seattle setting as I live in PNW. Favorite new term? Gnats! Lol.
Linda Barnhart says
Blackberries (in Eugene) have toooo many seeds for my teeth, but this recipe was perfect for blueberries. Thanks for sharing.
Donna Timm says
Just walked in the door from picking about a gallon of blackberries, growing on the back fence of the Warm Beach Community Garden I supervise…..and yes, this year they are extra sweet! I remember picking these growing up in Kansas, but out here in the Northwest they really take over don’t they? But you gotta love them, and pick them and do good stuff with them. Going to make this right away. Thanks for the recipe! I have already made jam and maybe I’ll do some syrup and have frozen a bunch for the northwest winter!
Cathy says
That’s so great. Enjoy everything you make.
Aysegul Sanford says
Such a fantastic breakfast for these last days of summer. Soo yum!
Cathy says
Thank you!
lc says
love this recipe!
Cathy says
Thank you.
Melissa Sperka says
Hello gorgeous,bring on the vanilla ice cream!
Cathy says
Agreed!
Jennifer Farley says
One of my all-time favorite desserts! The crumbly topping is calling my name!
Cathy says
It’s the best.
Joanne says
So wonderful with a big scoop of vanilla ice cream!
Cathy says
Yep, that’s all it’s missing!
Erin says
That crumble on the top is perfect!
Cathy says
Thank you.
Liz says
I have to admit I’m envious of your fresh blackberries! Your crumble looks irresistible! I’ll take mine with a scoop of vanilla ice cream.
Stephanie Manley says
This looks heavenly, I want to try this with Dewberries next year!
Cathy says
I don’t think I’ve had those.
Lori @ RecipeGirl says
I need this in my life this summer!
Cathy says
Yes you do!
Rebecca says
Can we use light brown sugar instead of dark brown?
Cathy says
You can, just has less complexity.
Jenny says
This was as delicious as it was easy! It’s practically a dump all in one recipe. Clean up was easy too. Served it warm dough ice cream and everyone loved it. I got asked for the recipe. I used frozen blackberries. I think it made it slighty watery because of this but not overly so. It eventually got reabsorbed by the berries. This is going on my recipe book.
Cathy says
Glad you loved it.
PAT CRNICH says
i got 15 more minutes to cook. I cant wait. thx for this simple recipe! I had some leftover pie crust, so I just mixed that with the oats & added a little extra butter and the brown sugar (and lemon juice). creative or a mistake? will let u know.
20min. later: well, its good, but id like more topping & sweeter. ill keep trying. next time with blueberries.
Cathy says
This is a very sweet recipe with lots of topping. maybe your blackberries weren’t very sweet?
Lori says
Sounds delicious! Will this work with quick-cooking oats?
Angel says
I love all berries, but black berries are my favorite! I guess they grow rampant all over the USA! lol I can’t wait to try this recipe! I usually make Blackberry dumplings, so it will be nice to try something new!
Gray says
What a scrumptious way to use up all those blackberries I can never seem to pick enough of! Since I don’t have an 8x8in pan, I have found that the recipe works just fine in a 9×13 if you double the crumble part (didn’t have enough berries to double it this time, but it should work if you try!)
Pam says
Was easy and a wholesome, comfort, old fashioned desert. Thanks!
Susan - Richmond, VA says
Oh my goodness, what a treat this was. Do you know why I loved your recipe so much? You actually used blackberries for the bulk of the dish. Most of the recipes I came across only used 1 1/2 cups of berries and when I saw your 6 cups of berries, I was like this is the one. And it was delicious. Not to sweet from added sugars but the natural sweetness from the berries.
Thank you so much for sharing your dish..
Barbara says
Pulled it out of the oven and could hardly wait to dig in. It was absolutely perfect. The topping is spot on.
Cathy says
I hope you had ice cream with it!
Ethel says
Going to be our Labor Day dessert. One requested by the family, we love it.
Cathy says
Enjoy every bite.
Kelsey says
Turned out so good, such a great dessert and the best crumble I’ve ever tasted.
Cathy says
Aww thanks.
ellen says
I love making this blackberry crumble whether I have fresh or frozen blackberries available. It’s such a lovely dessert. Don’t forget a scoop of vanilla ice cream.
Cathy says
Yes it’s so perfect, especially served a little warm.
Kendra says
We especially love this blackberry crumble. I buy blackberries year round at costco and make this. The crumble is especially hearty.
sally says
This turned out absolutely amazing, we loved every bite.
Nicole says
Can I freeze this? Bake, then freeze?
Cathy says
Yes you can freeze it.