Summertime means fresh berries are in abundance, and blackberries are at the top of that list. This hearty berry is juicy and full of flavor, which makes it the perfect star of the show for a simple homemade dessert. This blackberry crumble combines healthful fresh blackberries with just a touch of extra sweetness and vibrant lemon zest for the fruit base, with a buttery crumble topping to finish it off. Dish yours up with a scoop of vanilla ice cream or homemade whipped cream for the ultimate summer dessert.
Why you’ll love it
- Celebrate summer berries! This crumble embraces plentiful summertime blackberries, and lets their flavor shine.
- It’s so easy to put together. There’s no mixer required here. Simply stir ingredients together, add to a baking dish, and bake!
Key ingredients in blackberry crumble
- Blackberries. This recipe calls for fresh blackberries for a tart-meets-sweet and juicy fruit base.
- Lemon. Use the fresh zest and juice from one lemon to add vibrant flavor to the fruit base.
- Brown sugar. Adds a touch of sweetness and depth of flavor to the crumble topping. You can use either light or dark brown sugar.
Storage tip
- Refrigerate covered or in an airtight container for up to three days.
Blackberry Crumble
Serves 6
Ingredients:
For the crumble topping:
- 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and at room temperature, plus more for the baking dish
- 1 cup all-purpose flour
- 2/3 cup packed dark or light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
For the fruit base:
- 18 ounces fresh blackberries (4 cups)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Finely grated zest of 1 medium lemon (2 teaspoons)
- 1 tablespoon freshly squeezed lemon juice (1/2 medium lemon)
Directions:
- Heat the oven to 375 F. Coat an 8-by-8-inch or 2-quart baking dish with butter.
- Whisk 1 cup all-purpose flour, 2/3 cup packed brown sugar, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt together in a medium bowl. Add 1 stick room temperature unsalted butter and use a fork or your hands to work the butter into the flour mixture until fully moistened and crumbs no larger than a pea form.
- Stir 18 ounces fresh blackberries, 1/2 cup granulated sugar, 2 tablespoons cornstarch, the finely grated zest of one medium lemon, and 1 tablespoon lemon juice together in a medium bowl until the blackberries are evenly coated.
- Transfer the blackberries and any loose sugar mixture to the baking dish and arrange into an even layer. Evenly sprinkle the topping over the fruit.
- Bake until bubbling around the edges and the topping is golden brown, 40 to 45 minutes. Let cool for at least 15 minutes before serving.
Molly Allen is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.
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