Name: Blackberry Crumble
Prep time: 15 min
Cook time: 45 min
Total time: 120 min
Ingredients: 2 cups flour (see notes); 1/2 cup granulated sugar; 1/4 cup brown sugar; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 3/4 cup unsalted butter, (melted or for dairy-free vegan, use 2/3 cup (150 grams) refined coconut oil + 1 tablespoon water); 1/3 cup granulated sugar; 1 1/2 tablespoons (15 grams) cornstarch if using fresh berries or 2 1/2 (25 grams) if using frozen; 5 1/2 cups fresh or undefrosted blackberries; 1 tablespoon lemon juice; 1 teaspoon vanilla; 2 teaspoons lemon zest

This blackberry crumble is a simple dessert with a thick crumble topping and a berry filling that sets up nicely after baking. It works with fresh or frozen berries, so you’re not limited to one season. You can make it traditionally or gluten-free, as well as vegan and dairy-free.

The filling isn’t overly sweet, and the lemon helps keep the flavor balanced. The topping is a bit thicker than most crumbles, which gives it more structure and a slightly firmer bite.

I’m not a fan of crisps and crumbles with a puny amount of topping! This is not one of those desserts.

It’s especially good served warm with ice cream, but it also holds up well after chilling, making it a practical option to make ahead.

I got a few crates (actual crates and not packages 🙃) of free blackberries recently, which is why I’m working on expanding my blackberry offerings. Up until a few weeks ago when I posted these Lemon Blackberry Muffins, I had exactly zero blackberry recipes. 😄 They’re just so expensive here in Germany.

If you’re in the mood for something a little more seasonal, this Strawberry Rhubarb Crisp is a great option.

close-up of blackberry crumble on a white plate with a scoop of vanilla ice cream on top and blackberries in background

What’s To Love

Works with fresh or frozen berries – I’ve tested this recipe with both, so you can be sure it works. No thawing needed, which makes it easy to make anytime.
Balanced sweetness – the lemon keeps the filling from tasting flat.
No mixer needed – everything comes together by hand.

This is definitely a dessert for people who really enjoy blackberries. The filling is quite seedy, but that’s just the nature of blackberries. And if you strained out the seeds, you’d basically have unsweetened blackberry puree, so you don’t want to try that.

If you don’t mind the texture, it’s not an issue at all. But if you’re sensitive to seeds, you might want to go with a different fruit instead.

spoon digging into the baked blackberry crumble

Ingredients

These are just some notes on selected ingredients. Scroll down for the full recipe.

Flour – you can use all-purpose flour, or for a gluten-free version, use King Arthur Flour Gluten-free Measure for Measure Flour or Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. The Bob’s version was a little sandy compared to KAF, but still great!
Butter or coconut oil – the photos use regular butter. For a dairy-free or vegan version, use the coconut oil + water option instead of doing a straight swap. Coconut oil is 100% fat, while butter is only about 80–84%, so using it 1:1 can make the topping a bit greasy or heavy. Using slightly less coconut oil plus a little water better mimics how butter behaves here. I recommend refined coconut oil so the topping doesn’t taste like coconut. Vegan butter also works, and in that case you can use the same amount as the butter called for.
Cornstarch – the amount depends on whether you’re using fresh or frozen berries. I recommend weighing it if possible because cornstarch measurements can vary a lot. If you’re using measuring spoons, scoop it directly from the container and level it off (don’t spoon and level it like regular flour), since that’s how this recipe was tested.
Blackberries – if using frozen, keep them completely frozen before mixing. This is super important! You’ll have a soupy mess if you let them defrost first, because they release a lot of liquid as they thaw, which throws off the filling before it even goes into the oven.
Lemon zest – adds a bit of brightness to the filling. You can omit it if you’d like or use some cinnamon in its place.

If you’re looking for a fruit dessert with oats, I’ve got this Apple and Blueberry Crisp and Gluten-Free Apple Crisp. You could replace the blueberries with blackberries and add a bit more sugar to the filling, and in the apple crisp, just toss in a handful of blackberries.

ingredients laid out to make blackberry crumble

How to Make It

Preheat your oven to 350 °F (175 °C). Place a rimmed baking sheet on the lower rack in case anything bubbles over (this hasn’t been an issue for me, but I don’t know exactly what baking dish you’ll be using), and grease an 8×8-inch (23 cm x 23 cm) casserole or baking dish.

In a large bowl, stir together the flour, sugars, baking powder, and salt. Add the vanilla to the melted butter, then pour it into the dry ingredients. Stir with a spoon, then use your hands to bring it together. The mixture should be clumpy and hold together when pressed.

collage showing the mixing together of the crumble topping and the blackberry filling

In another bowl, mix the sugar and cornstarch. Add the blackberries, lemon juice, vanilla, and zest, and toss until evenly coated. Spread the mixture into the prepared dish.

Scatter the topping evenly over the fruit and press it down lightly so there aren’t any pointy bits sticking up (which might burn).

Bake for 35–45 minutes. The topping should be set, and the filling should be bubbling in the center. If it’s only bubbling at the edges, it needs more time.

collage showing putting the blackberry filling in the pan, topping them, the baked crumble and a spoon digging into the cooled crumble

Let the crumble cool for about 30-40 minutes before serving so the filling can thicken properly.

Serve it warm with a scoop of French Vanilla Ice Cream or the vanilla sauce in the notes of this Swedish Apple Pie recipe.

If you’re making the vegan option, I have even more suggestions!

a fork digging into some blackberry crumble

Troubleshooting

If something seems off, it’s usually related to bake time or measurements.

Runny filling – it didn’t bubble in the center or didn’t cool long enough.
Filling’s too thick – too much cornstarch was used.
Topping too soft – it likely needs more bake time.
Topping browning too quickly – cover loosely with foil near the end.

close-up of blackberry crumble on a white plate with a scoop of vanilla ice cream on top and bowl of blackberries in the background

How to Make Ahead, Store and Freeze

You can assemble the crumble ahead of time, cover it, and refrigerate it for several hours before baking. If baking straight from the fridge, add a few extra minutes to the bake time.

Let cool completely before covering and refrigerating for up to 4 days.

It can also be stored for up to 24 hours at room temp, loosely covered. You can rewarm it in the oven at 350 °F (175 °C) for about 10 minutes, which helps dry out and re-crisp the topping a little bit (but be warned that it won’t be as crisp as freshly baked). I normally just use the microwave, but I don’t mind soft topping.

To freeze, let the baked crumble cool completely, then wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.