Old Fashioned Blackberry Crumble
Rustic, oat-free late summer dessert with juicy blackberry filling and a golden shortbread-style crumble topping. Simple pantry staples, big comfort flavors.
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Servings: 6 servings
Calories: 337kcal
INGREDIENTS
Blackberry Filling:
- 4 cup blackberries fresh
- ½ cup granulated sugar for filling
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice fresh
- ¼ teaspoon ground cinnamon
- 1 pinch kosher salt
Crumble Topping:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 6 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat your oven to 375°F (190°C) with the rack positioned at the center. Gather and measure all ingredients onto a clean work surface before starting.
- In a large bowl, whisk together 0.5 cups granulated sugar (for filling), 1 tablespoons cornstarch, 1 teaspoons lemon zest, ¼ teaspoons ground cinnamon, and 1 pinch kosher salt (for filling) until fully combined with no lumps of cornstarch remaining and the lemon zest has released its oils into the sugar
- Add 4 cups fresh blackberries and 2 tablespoons fresh lemon juice to the sugar mixture. Gently fold with a silicone spatula until every berry is evenly coated. The sugar will immediately begin drawing out a glossy, fragrant juice.
- Transfer the coated berries and every drop of accumulated juice into an ungreased 8×8 inch ceramic or porcelain baking dish. Spread into an even, flat layer.
- In a medium bowl, stir together 1 cups all-purpose flour, 0.5 cups granulated sugar (for topping), and 0.5 teaspoons kosher salt (for topping). Pour in 6 tablespoons unsalted butter, melted and cooled and 1 teaspoons vanilla extract. Stir with a fork until the dry ingredients are fully absorbed and the mixture forms irregular, sand-like clumps.
- Scatter the crumble evenly over the blackberry filling. Leave a few small gaps at the edges so the vibrant berry juices can bubble up decoratively during baking.
- Bake on the center rack for 30min or until the topping is light golden brown and the fruit filling is vigorously bubbling along the sides of the dish.
- Transfer to a wire cooling rack and let rest for 15 min at least. This allows the cornstarch to set the juices into a spoonable sauce. Serve warm with a generous scoop of vanilla ice cream.
Notes
Notes
Storage: Cool completely before covering. Store on the counter for up to 24 hours, or refrigerate in an airtight container for up to 4 to 5 days.
Reheating: Avoid the microwave — it steams the topping soft. Reheat in a 350°F oven for 10 to 12 minutes to re-crisp the crumble beautifully.
Make Ahead: Assemble the berry filling and the dry crumble separately on the morning of your event. Combine and bake just before serving.
Frozen Berries: Do not thaw. Toss directly from frozen and extend baking time by 5 to 8 minutes.
Sugar Adjustments: Very sweet berries? Reduce filling sugar to ⅓ cup. Very tart? Add 1 tablespoon pure maple syrup.
Oat Variation: Replace ¼ cup of flour with ½ cup old-fashioned rolled oats for a nuttier, chewier topping.
Vegan Option: Swap butter for melted plant-based butter sticks or refined coconut oil. Use bone-char-free sugar and serve with coconut milk vanilla ice cream.
Gluten Free: Substitute the all-purpose flour 1:1 with a certified gluten-free baking blend.
For Two: Halve all ingredients and divide between two 6 oz ramekins. Bake at the same temperature for 20 to 25 minutes.
Nutrition
Nutrition Facts
Old Fashioned Blackberry Crumble
Amount Per Serving
Calories 337
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 289mg13%
Potassium 293mg8%
Carbohydrates 66g22%
Fiber 7g29%
Sugar 40g44%
Protein 8g16%
Vitamin A 206IU4%
Vitamin C 23mg28%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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