Blackberry Crumble

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

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5 from 2 votes

A summery fruit crumble making the best of blackberries

Course Dessert

Cuisine British

Prep Time 10

Cook Time 45

Total Time 55

Servings

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 (all-purpose flour)
70 g unsalted butter cut into small cubes
65 g caster sugar (superfine sugar)

UK Measurements - US Measurements

Instructions

Wash the blackberries and place them in a medium sized ceramic dish.
500 g blackberries
Sprinkle over the sugar. If your berries are really sweet, you can use less sugar of course, just add enough for your taste.
6 tsp granulated sugar
Make the crumble: rub the butter into the flour until it resembles large breadcrumbs, then mix in the sugar.
125 g plain flour (all-purpose flour), 70 g unsalted butter, 65 g caster sugar (superfine sugar)
Add the rose water (if using) to the blackberries in the dish, then sprinkle over the crumble topping.
2 tsp rose water
Bake at 180℃ / 350℉ 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.

Nutrition