This easy to make blackberry crumble is the perfect summer dessert when blackberries are at their sweet, juicy summertime peak. This oven baked dessert is not overly sweet, it’s just sweet enough to satisfy all your sugar cravings. The crumb topping has a more biscuit like consistency than a soft doughy cake like consistency, which I much prefer. It allows the blackberries, the star of the show, to really shine! Serve with a side of creamy vanilla ice cream or freshly whipped cream. A bowl of this delectable blackberry crumble topped with a scoop of melting ice cream…summer doesn’t get much better than a generous serving (or two) of this deliciousness!
Preheat oven to 400℉. Line a baking sheet with aluminum foil.
Prepare filling:
Place blackberries in a mixing bowl and add 1 cup sugar.
Add lemon juice, and lemon zest to the mixing bowl.
Dissolve 2 tablespoons cornstarch with 1/4 cup cold water in a small bowl. Stir until smooth.
Add the cornstarch slurry to the blackberry mixture.
Stir the mixture together.
Transfer blackberry mixture to a 10 inch cast iron skillet.
Bring mixture to a boil, stirring frequently.
Reduce heat and simmer until the sauce thickens, about 5 minutes. Remove pan from heat, set aside. If not using a cast iron pan transfer the filling to an oven safe dish.
Prepare topping:
Place flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl.
Stir the dry ingredients together.
Add cold butter to the bowl.
Cut in cold butter using a pastry cutter or a fork until the mixture resembles coarse crumbs.
Stir in the 1/4 cup boiling water.
Stir just until the mixture is evenly moist and crumbly.
Top the blackberry mixture with the topping, dropping by spoonfuls.
Spread topping out towards the edges of the pan to cover the blackberry mixture in an even layer.
Place pan on a foil lined baking sheet. The filling will bubble while it bakes. The baking sheet will catch any spills.
Bake for 25-30 minutes or until the topping is a light golden brown and the filling is hot and bubbly.
To serve:
Serve warm with vanilla ice cream or a dollop or freshly whipped cream.
I must admit that this dessert has become one of my all time favorites. Not only is it extremely easy to make, it’s sweetness is just right, the crumb topping isn’t too cakey, and if you serve it with a scoop of vanilla ice cream or some freshly whipped cream, you’ll be hard pressed to come up with a tastier summertime treat. I encourage you to give this recipe a try, I promise it will become one that you will make over and over again all summer long while the blackberries are sweet and plentiful. I never get tired of this delightful dessert!
Blackberry Crumble
Equipment
- cast iron pan or oven safe dish
Ingredients
For the filling:
- 4 cups blackberries, washed and drained
- 1 lemon, juiced and zested
- 1 cup sugar
- 2 tbsp cornstarch
- ¼ cup cold water
For the topping:
- 1 cup flour
- ½ cup sugar
- 1 tsp baking powder
- ½ tsp salt
- 6 tbsp cold butter
- ¼ cup boiling water
To serve:
- vanilla ice cream
Instructions
- Preheat oven to400℉.
- Line a baking sheet with aluminum foil.
Prepare filling:
- Place blackberries, 1 cup sugar, lemon juice, and lemon zest in a mixing bowl.
- Dissolve cornstarch in cold water in a small bowl. Add cornstarch slurry to the blackberry mixture. Stir the mixture together.
- Transfer blackberry mixture to a cast iron skillet and bring to a boil, stirring frequently. Reduce heat and simmer until sauce thickens, about 5 minutes. Remove from heat, set aside. If not using a cast iron pan transfer the filling to an oven safe dish.
Prepare topping:
- In a mixing bowl stir together flour, baking powder, 1/2 cup sugar, and salt.
- Cut in cold butter using a pastry cutter or a fork until the mixture resembles coarse crumbs. Stir in the 1/4 cup boiling water and stir just until the mixture is evenly moist and crumbly.
- Top the blackberry mixture with the topping, dropping by spoonfuls. Spread topping out towards the edges to cover the blackberry mixture in an even layer.
- Place pan on a foil lined baking sheet. The filling will bubble while it bakes. The baking sheet will catch any spills.
- Bake for 30 minutes or until the topping is a light golden brown.
To serve:
- Serve warm with vanilla ice cream.
Did You Make This?
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