In this Blackberry Crumble recipe, sweet, juicy blackberries pair perfectly with a crisp buttery brown sugar and oat topping. And using frozen blackberries means you can make this year-round!
Some foods just scream summer. Watermelon. Peaches. Corn on the cob.
Of course fresh berries!
We look forward to them the rest of the year because they’re just SO good in season. Juicy, sweet, and packed with flavor, not to mention nutrition.
But the beautiful thing about this Blackberry Crisp is that you can make it with frozen blackberries! In fact, I recommend using frozen berries for a few different reasons, which I explain below.
This means that the really great thing about this recipe is that you can easily make it all year without having to wait for berry season.
With a juicy sweet blackberry filling and a rich, buttery, brown sugar oat streusel topping, Blackberry Crumble is one dessert you’ll be happy you can whip up any time a craving hits.
In This Article
The Best Blackberry Crumble Recipe
Blackberry Crisp or Crumble Ingredients
Filling:
- Blackberries
- Granulated sugar
- Cornstarch
- Fresh lemon juice
- Salt
Topping:
- Unsalted butter
- Light brown sugar
- All-purpose flour
- Old-fashioned rolled oats
- Salt
How to Make Blackberry Crumble or Crisp
- For the topping, cream together the butter and brown sugar.
- Add in the dry ingredients.
- And mix until the mixture is crumbly.
- For the filling, stir together all ingredients until the berries are coated.
- Let the filling sit for 30 minutes so the berries thaw and start to release their juices.
- Spread the filling into a 1.5-quart baking dish.
- Sprinkle on the crumble topping.
- Bake!
Equipment for This Recipe
How to Store Blackberry Crumble
Store Blackberry Crumble for up to 2 days in an airtight food storage container (or wrapped well) at room temperature. After that, move it to the fridge for up to 5 days more.
To reheat Blackberry Crumble, put it in an oven-safe dish. Heat at 350F until warm, about 15 minutes.
Variations on This Recipe
- Pick your favorite berries. Instead of blackberries, use red raspberries, blueberries, or chopped strawberries.
- Add peaches. Use a combination of peaches and blackberries! Use 2 1/2 cups frozen peaches and 2 1/2 cups frozen blackberries. Keep everything else the same.
- Amp up the crunch. For nutty crunch, add up to 3/4 cup of your favorite chopped nuts to the topping. Pecans and walnuts are a couple of favorites. Or if you like the peanut butter and jelly flavor combination, use peanuts!
Tips for Making Blackberry Crisp or Crumble
- This recipe calls for frozen blackberries, so instead of waiting for blackberries to be in season you can make it year-round!
- Don’t skip the step of letting the berry filling sit. The blackberries thaw out and start to release their juices.
- This dessert is best served warm. But don’t worry, it doesn’t mean that it doesn’t store well! You can store it for up to 1 week in the fridge and reheat leftovers at 350F for about 15 minutes.
Blackberry Crumble FAQs
Can You Make Blackberry Crisp or Crumble with Frozen Blackberries?
Yes! Frozen blackberries work very well to make a crumble or crisp. I actually prefer using frozen blackberries instead of fresh to make this recipe for a few different reasons:
- Frozen berries yield a juicier fruit crisp.
- You can flash-freeze your own berries when they’re in season. But even if you buy frozen berries, they’re frozen at their peak of freshness, which ensures the best flavor and most nutrition.
- Last but not least, frozen berries are available year-round and are more affordable than fresh berries.
Does Blackberry Crisp Need to be Refrigerated?
Nope! That is, unless it’s really hot in your kitchen.
Store Blackberry Crumble for up to 2 days in an airtight container (or wrapped well) at room temperature. After that, move it to the fridge for up to 5 days more.
How to You Keep Crisp or Crumble Toppings From Getting Soggy?
I have 2 tips to help prevent your fruit crisp or crumble topping from getting soggy:
- If there is excess liquid on top, dab it off with a paper towel before storing leftovers.
- Reheat leftovers in the oven instead of in the microwave.
More Fruity Dessert Recipes to Make
Did You Make This?
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Xoxo, Faith
Blackberry Crumble
Equipment
Ingredients
Filling:
- 5 cups frozen blackberries
- 3 tablespoons granulated sugar
- 1 1/2 tablespoons cornstarch
- 2 teaspoons fresh lemon juice
- 1/16 teaspoon salt
Topping:
- 6 tablespoons unsalted butter at room temperature
- 1/2 cup light brown sugar lightly packed
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/4 teaspoon salt
Other:
- Coconut oil spray for the baking dish
- Fresh blackberries for garnish (optional)
- Vanilla ice cream for serving (optional)
Instructions
For the Filling:
- Stir together all ingredients in a large bowl. Cover with plastic wrap and let sit at room temperature for 30 minutes so the berries thaw and start to release their juices.
For the Topping:
- Cream together the butter and brown sugar in a medium bowl. Mix in the flour, oats, and salt with a fork. Once the topping is starting to come together, use your fingers to gently crumble until it forms large crumbles.
To Assemble and Bake:
- Spray the inside of a 1.5-quart baking dish with coconut oil spray.
- Transfer the berry filling (including the juices) to the prepared baking dish, spreading it out evenly.
- Use your hands to sprinkle the topping onto the filling.
- Bake until the crisp is warm throughout and the topping is golden, about 35 to 45 minutes.
To Serve:
- Serve warm.
- If desired, garnish with fresh blackberries and top with vanilla ice cream to serve.
Faith's Tips
- Nutritional Information: Nutrition information for this recipe was calculated without the fresh blackberries for garnish or vanilla ice cream for serving.
- Storage: Store Blackberry Crumble for up to 2 days in an airtight container (or wrapped well) at room temperature. After that, move it to the fridge for up to 5 days more.
- Reheating: To reheat Blackberry Crumble, put it in an oven-safe dish. Heat at 350F until warm, about 15 minutes.
Nutrition
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