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    Home » Desserts » Blackberry Crumble

    Published on Jul 7, 2015. Modified on Jul 14, 2021 by bakingqueen74. This post may contain affiliate links. 9 Comments

    Blackberry Crumble

    9 shares
    • 5
    Jump to Recipe

    I wasn’t planning on blogging this blackberry crumble recipe but it turned out to be very tasty so I thought it would be good to keep a record of it here, and share it with you, my readers, of course!

    Yet again I took my children to the very local pick-your-own farm, where we picked some huge blackberries that are just starting to ripen. If you don’t have freshly picked blackberries from the garden or farm, then blackberries from the shops will of course work just as well.

    A white dish with a serving of crumble with a serving dish and large spoon behind.

    Jump to:
    • Summer fruits
    • Foraging
    • Ingredients
    • Step by step
    • Freezing
    • Pre-cooking
    • Variations
    • Frozen fruit
    • More to try
    • Recipe
    • Reviews

    Summer fruits

    My eldest daughter asked me to make a crumble for after our Sunday dinner with the blackberries, and I knew the rest of the family would love that too. They were a little tart so crumble seemed a good way to use them, even if it is summer.

    Blackberries in our garden seem to ripen quite early lately so we have been nibbling them all through August. 

    I am loving rosewater right now (I used it in my gooseberry frangipane tart last week as well) so added some to the fruit just before cooking. The flavours went really well together and the blackberry crumble just has that taste of summer I love. Now I know that some people find rose flavour quite soapy so feel free to leave it out if that is the case for you, or you don’t have any. It works really well without too.

    If you think crumbles are only for autumn and winter, think again – with a bit of summer fruit it can be an excellent summer dessert too. I like to eat crumble cold from the fridge (shush don’t tell!)!

    Foraging

    Long walks in the late summer are alway made better by picking a tub full of blackberries from the brambles en route. Just remember some of the main tips for picking blackberries:

    • avoid fruit growing by the road due to car fumes
    • avoid fruit growing low down (dogs and foxes may have been marking the area!)
    • look for other blackberry pickers to find a good area
    • wash your blackberries over before using
    • freeze or refrigerate and use within a couple of days of picking

    Blackberries in a white bowl.

    Ingredients

    • blackberries – foraged, from your garden or farmers market, or even tinned or frozen.
    • sugar – either granulated or caster sugar, which ever you have to hand
    • rose water – optional but adds flavour.
    • butter – I always use unsalted as that is what I keep in the fridge.
    • flour – plain flour is best for crumbles as you don’t want the crumble to rise!

    Step by step

    Rinse the blackberries (500 g) and put them in a medium-sized ceramic dish.

    Blackberries in an oven dish.

    Sprinkle over the sugar (6 tsp). You can adjust the amount of sugar to taste, check if your blackberries are tart or sweet at the beginning.

    Blackberries sprinkled with sugar in a ceramic dish.

    Now make the crumble topping. In a separate bowl, rub the butter (70 g) into the plain flour (125 g) until it resembles large bread crumbs, then stir through the sugar (65 g).

    Crumble mixture (large breadcrumb texture) in a white bowl.

    If using rose water, add it to the blackberries now, before sprinkling over the crumble topping.

    Blackberry crumble in a ceramic dish, before baking.

    Bake for 40-45 minutes (oven 180 degrees C / 350 degrees F) until golden.

    Close up of completed dish in ceramic dish, after baking.

    Serve with ice cream, cream or custard. Delicious!

    Freezing

    If you prefer you can freeze the whole crumble before baking. If you do this, you can have a dessert ready for another day very easily. No need to defrost before baking, just bake as stated here.

    Pre-cooking

    With apple crumbles some people precook the apples before adding the crumble topping. You don’t need to do this with blackberries, they will break down very easily.

    Variations

    Add in chunks of chopped cooking apples, different summer berries like strawberries, raspberries, blackcurrants, redcurrants.

    Frozen fruit

    If you don’t have fresh blackberries you can also use frozen or tinned (discard the juice). This means you can make blackberry crumble all year round.

    More to try

    You might also want to try my summer fruit crumble, slow cooker apple crumble or berry sponge pudding.

    If you have more blackberries then you might well love my blackberry traybake, upside down apple and blackberry cake and blackberry scones!

    Table scene, large serving dish with bowls and spoons in background, white bowl of served crumble in the front.

    Recipe

    A white dish with a serving of crumble with a serving dish and large spoon behind.

    Blackberry Crumble

    A summery fruit crumble making the best of blackberries
    5 from 1 vote
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: British
    Keyword: blackberries
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 8
    Calories: 190kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 500 g blackberries
    • 6 tsp granulated sugar
    • 2 tsp rose water optional

    For the crumble

    • 125 g plain flour
    • 70 g unsalted butter cut into small cubes
    • 65 g caster sugar
    UK Measurements - US Measurements

    Instructions 

    • Wash the blackberries and place them in a medium sized ceramic dish.
    • Sprinkle over the sugar. If your berries are really sweet, you can use less sugar of course, just add enough for your taste.
    • Make the crumble: rub the butter into the flour until it resembles large breadcrumbs, then mix in the sugar.
    • Add the rose water (if using) to the blackberries in the dish, then sprinkle over the crumble topping.
    • Bake at 180 degrees for approx. 40 to 45 minutes, or until golden.

    Notes

    Serve with
    Serve with ice cream, cream or custard.
    Freezing
    If you prefer you can freeze the whole crumble before baking. If you do this, you can have a dessert ready for another day very easily. No need to defrost before baking, just bake as stated here.
    Pre-cooking
    With apple crumbles some people precook the apples before adding the crumble topping. You don't need to do this with blackberries, they will break down very easily.
    Variations
    Add in chunks of chopped cooking apples, different summer berries like strawberries, raspberries, blackcurrants, redcurrants.
    Frozen fruit
    if you don't have fresh blackberries you can also use frozen or tinned (discard the juice). This means you can make blackberry crumble all year round.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!
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    Reader Interactions

    Comments

    1. Jo says

      July 07, 2015 at 12:18 pm

      I love crumble! *Nom Nom*

      Reply
    2. Helen at Casa Costello says

      July 07, 2015 at 11:28 am

      Berry picking with the children is on our to do list over the summer hols. I can’t believe how many people I’ve seen doing it when I’ve driven past fields. Your crumble looks immense – so tasty and rich x

      Reply
      • bakingqueen74 says

        July 07, 2015 at 11:30 am

        Thanks Helen, we are so lucky having a farm five mins from home

        Reply
    3. Dannii @ Hungry Healthy Happy says

      July 07, 2015 at 9:41 am

      I went fruit picking so often when I was a kid, but I haven’t been in about 20 years. I really need to go again so I can make a delicious crumble like this one.

      Reply
      • bakingqueen74 says

        July 07, 2015 at 11:30 am

        It is such fun (especially with kids if you can borrow some!), you should go if you can

        Reply
    4. Boo Roo and Tigger Too says

      July 07, 2015 at 9:37 am

      I was just telling my husband last night that is is ages since I made a crumble and now I have the perfect recipe to try out

      Reply
      • bakingqueen74 says

        July 07, 2015 at 11:29 am

        Excellent!

        Reply
    5. sharon martin says

      July 07, 2015 at 9:36 am

      Oh why did I have to pop over today, that looks absolutely gorgeous, I know one particular hubbie who would really enjoy this too!! Thanks for sharing (I will forget about the calories for one day!) x

      Reply
      • bakingqueen74 says

        July 07, 2015 at 11:29 am

        Great stuff 🙂

        Reply

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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