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!
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
Nutrition Facts
Blackberry Crumble
Amount Per Serving
Calories 348Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 30mg10%
Sodium 130mg6%
Potassium 277mg8%
Carbohydrates 56g19%
Fiber 8g33%
Sugar 30g33%
Protein 5g10%
Vitamin A 607IU12%
Vitamin C 26mg32%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.