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–+ servings
close-up of blackberry crumble on a white plate with a scoop of vanilla ice cream on top

Blackberry Crumble

Author Erin Dooner
Course Dessert
Cuisine American
Servings 10
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 hours
This blackberry crisp is made with fresh or frozen berries and topped with a thick crumble. Easy to make and great served warm with ice cream. Can be made traditionally, gluten-free, vegan or dairy-free.

Ingredients

For the topping:

  • 2 cups (250) flour see notes
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup (168) unsalted butter, melted or for dairy-free vegan, use 2/3 cup (150 grams) refined coconut oil + 1 tablespoon water

For the filling:

  • 1/3 cup (66 grams) 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 (750 grams or 26 ounces) fresh or undefrosted blackberries
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 2 teaspoons lemon zest

Instructions

  • Adjust oven rack to the lower third of the oven. Preheat the oven to 350 °F (175 °C) and grease a 2-quart (2-liter) casserole dish or an 8 × 8-inch (20 × 20 cm) baking dish. Place a rimmed baking sheet on the lower rack of your oven. This is on the off chance that something leaks.
  • In a large mixing bowl, stir together the dry ingredients (flour through salt).
    2 cups (250) flour, 1/2 cup (100 grams) granulated sugar, 1/4 cup (50 grams) brown sugar, 3/4 teaspoon baking powder, 1/4 teaspoon salt
  • Add the vanilla to the melted butter and stir into the dry mixture. Use a wooden spoon to combine it the best you can, then use your hands to bring it together. It’ll look soft and slightly clumpy. It won’t form a smooth ball, but it should hold together when pressed between your fingers.
    1 teaspoon vanilla extract, 3/4 cup (168) unsalted butter,
  • Prepare the fruit filling. In a large mixing bowl, mix together the sugar and cornstarch.
    1/3 cup (66 grams) granulated sugar, 1 1/2 tablespoons (15 grams) cornstarch if using fresh berries or 2 1/2 (25 grams) if using frozen
  • Add the fresh or undefrosted blackberries to the bowl, sprinkle the lemon juice, vanilla and lemon zest over the top, and coat the blackberries in the sugar mixture.
    5 1/2 cups (750 grams or 26 ounces) fresh or undefrosted blackberries, 1 tablespoon lemon juice, 1 teaspoon vanilla, 2 teaspoons lemon zest
  • Spoon the fruit mixture into the pan and distribute the topping evenly over the top. It’ll be a thick layer of topping. Press down slightly so there aren’t pointy bits that might burn.
  • Place the crisp on the middle rack of your oven and bake for 35-45 minutes or until the topping is firm and the edges and center are bubbly (you want the center bubbly or else the cornstarch won’t activate, which happens around 203 °F). Let cool for 30-40 minutes, which will give the juice some time to thicken a little, for the fruit to soften more and become more jammy.
  • Let cool completely, then cover and refrigerate for up to 4 days. It’s also fine at room temperature for up to about 24 hours, 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 bit (but it won't be as crisp as fresh).

Notes

  • For the flour, you can use 2 cups (250 grams) all-purpose flour or for gluten-free, use 2 cups (250 grams) King Arthur Flour Gluten-free Measure for Measure Flour or 2 cups (276) grams Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. Both worked great, but I think Bob’s was a little more sandy.
  • For vegan or dairy-free, make sure to use the coconut oil + water option in place of the butter, or use vegan butter. I recommend using refined coconut oil so that your topping isn't coconut-flavored.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. 

Nutrition

Calories: 339.7kcalCarbohydrates: 50.1gProtein: 3.9gFat: 14.5gSaturated Fat: 8.8gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.6gTrans Fat: 0.6gCholesterol: 36.6mgSodium: 202.6mgPotassium: 170.3mgFiber: 4.9gSugar: 26.1gVitamin A: 595.2IUVitamin C: 17.7mgCalcium: 53.9mgIron: 1.7mgNet Carbs: 45
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