Have you ever found yourself craving a warm, comforting dessert that’s simple to make yet bursting with flavour?
That’s exactly what inspired me to share this blackberry crumble recipe. As someone who values both ease and indulgence in the kitchen, I find this dish strikes the perfect balance.
Whether using freshly picked berries or frozen ones from the freezer, this crumble is a reliable favourite that never fails to bring smiles to the table.
What is Blackberry Crumble?
Blackberry crumble is one of those timeless British desserts that brings together the perfect mix of sweet, tart, and crumbly. At its heart, it’s a simple baked dessert made with juicy blackberries and a buttery, golden topping that’s often made with flour, butter, and sugar. Some variations include oats or ground almonds to add texture and flavour.
The history of crumble desserts in the UK dates back to the wartime era when rationing made traditional pies harder to prepare due to limited pastry ingredients. Crumbles became a practical and delicious alternative, and they’ve remained a household favourite ever since.
What makes blackberry crumble stand out is its ability to highlight seasonal fruits, particularly in late summer when wild blackberries are in abundance. The contrast of the tart berries against the sweet crumble creates a flavour that’s both comforting and vibrant.
This dessert is often served warm, traditionally with custard, but it pairs just as beautifully with a scoop of vanilla ice cream or a dollop of thick cream. Whether you’re baking for a Sunday roast or just craving something cosy midweek, blackberry crumble always delivers a nostalgic, satisfying end to any meal.
Ingredients for Blackberry Crumble
| Quantity | Ingredient |
| 500g | Blackberries (fresh or frozen) |
| 50g | Caster sugar (for fruit) |
| 150g | Plain flour |
| 100g | Unsalted butter (cold, cubed) |
| 75g | Demerara or caster sugar (for topping) |
| 50g (optional) | Rolled oats |
| 1 tbsp (optional) | Lemon juice |
| ¼ tsp (optional) | Ground cinnamon or nutmeg |
Ingredient Notes
- Blackberries: Use fresh when in season, or frozen if unavailable. Wild blackberries add extra tartness.
- Sugar: Demerara adds a slight crunch to the topping, but caster sugar works fine too.
- Butter: Cold butter is crucial for the crumble texture, room temp butter may cause it to clump too much.
- Flour & Oats: Plain flour forms the base of the crumble. Oats are optional, but they add texture and a rustic feel.
- Extras: Lemon juice brightens the flavour; cinnamon or nutmeg adds warmth.
You can prepare this crumble with just five ingredients, or dress it up with additional flavours depending on your preference.
Step-by-Step Method to Make the Perfect Blackberry Crumble
This recipe is straightforward and doesn’t require any specialist equipment. All you need is a mixing bowl, your hands (or a pastry cutter), and a baking dish.
Preparation Steps
- Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
- Prepare the blackberries: Rinse if fresh, or defrost if frozen. Toss them with the 50g sugar and optional lemon juice. Spread evenly into a baking dish.
- Make the crumble topping:
- In a bowl, rub the cold butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
- Stir in the remaining sugar and oats (if using).
- Assemble: Spoon the crumble topping over the blackberries evenly. Do not press it down—this helps it bake with a lovely texture.
- Bake: Place the dish in the oven for about 35–40 minutes, until the topping is golden and the fruit juices are bubbling at the edges.
- Cool slightly before serving.
Serving suggestion: Enjoy warm with custard, cream or ice cream. It’s just as good cold the next day.
Tips for the Best Crumble Topping Every Time
A good crumble topping should be crisp, buttery, and golden. Here are some personal tips I always follow to get it just right:
- Use cold butter and handle the mixture as little as possible
- Mix flour and oats for a more textured bite
- Add a pinch of salt to balance the sweetness
- Don’t overpack the topping, you want a light, crumbly finish
- Try brown sugar for a richer caramelised crust
Baking it at the right temperature (around 180°C) ensures that the fruit bubbles without the topping burning. If you’re preparing it ahead, store the topping and fruit separately until ready to bake.
Can I Use Frozen or Tinned Blackberries?
Yes, absolutely. I often use frozen blackberries when fresh ones aren’t in season, and they work beautifully in this recipe.
- Frozen Blackberries: No need to thaw. Toss with sugar and lemon juice and bake straight away.
- Tinned Blackberries: These are usually packed in syrup. Be sure to drain them well or reduce the sugar in the recipe to avoid an overly sweet result.
Using frozen or tinned fruit makes this recipe accessible year-round, not just during blackberry season.
Nutritional Table (per serving, approximate)
| Nutrient | Amount |
| Calories | 290 kcal |
| Fat | 12g |
| Saturated Fat | 7g |
| Carbohydrates | 42g |
| Sugars | 22g |
| Fibre | 4g |
| Protein | 3g |
| Salt | 0.2g |
These values will vary based on portion size and specific ingredients used, especially if you add extras like cream or ice cream.
Serving Suggestions for Blackberry Crumble
There’s no wrong way to enjoy blackberry crumble, but here are a few classic serving ideas:
- Custard: A traditional favourite that never disappoints
- Vanilla Ice Cream: The contrast of cold creaminess with warm crumble is divine
- Whipped Cream: Adds a light finish to a heavier dessert
- Yoghurt or crème fraîche: Perfect for a lighter, tangier touch
For brunch occasions, you can even serve leftovers cold with Greek yoghurt.
How to Store and Reheat Blackberry Crumble?
This crumble stores exceptionally well and can be enjoyed for days after baking.
Storing Tips
- Cool completely before refrigerating
- Store in an airtight container for up to 3 days
Freezing Tips
- Freeze baked or unbaked for up to 2 months
- Wrap tightly in foil and label
Reheating
- Oven: 150°C for 15–20 minutes
- Microwave: 1–2 minutes, but topping may soften
For best texture, oven reheating is recommended.
Variations of Blackberry Crumble Recipe
Crumbles are wonderfully adaptable. You can swap ingredients or experiment with combinations to create a signature version of this classic.
Mary Berry’s Classic Blackberry & Apple Crumble
- Combines tart Bramley apples with blackberries
- Adds cinnamon for warmth
- Uses a thicker crumble layer for added crunch
Jamie Oliver’s Oaty Blackberry Crumble Twist
- Uses a mix of flour and oats in the topping
- Includes orange zest in the fruit mix
- Pairs beautifully with clotted cream or crème fraîche
Nigella Lawson’s Blackberry Brandy Crumble
- A more decadent version with blackberry liqueur or brandy
- Richer, deeper fruit flavour
- Often served with whipped cream or vanilla custard
Delia Smith’s Traditional Blackberry Crumble
- Keeps it minimalistic and classic
- Uses only flour, butter, and sugar in the topping
- Advocates for foraged blackberries for the best flavour
Gordon Ramsay’s Blackberry Crumble with Vanilla Cream
- Adds vanilla bean to the cream served alongside
- Includes almond flour in the topping
- Bakes individual crumbles for a more refined presentation
Each of these chefs brings something unique to the table, making it easy to adapt the recipe to your mood or occasion.
Conclusion
There’s something timeless about a good blackberry crumble, and this recipe has become one of my most loved. It’s fuss-free, customisable, and the perfect way to celebrate the flavours of late summer or warm up a cold evening.
I hope this guide has inspired you to give it a go. Whether served with custard or ice cream, it’s a dessert that’s always worth making, again and again.
Blackberry Crumble Recipe FAQs
Can I use self-raising flour instead of plain flour?
Yes, but the texture may be slightly lighter and less crumbly.
What other fruits can I mix with blackberries?
Apples, pears, and plums pair very well with blackberries.
Is this recipe suitable for vegans?
Swap butter for vegan margarine or coconut oil for a vegan-friendly version.
Can I make this gluten-free?
Use gluten-free flour and certified gluten-free oats.
How do I know when the crumble is done?
The top should be golden brown and the fruit should bubble around the edges.
Blackberry Crumble Recipe
Ingredients
- 500 g Blackberries fresh or frozen
- 50 g Caster sugar for fruit
- 150 g Plain flour
- 100 g Unsalted butter cold, cubed
- 75 g Demerara or caster sugar for topping
- 50 g Rolled oats
- 1 tbsp Lemon juice
- ¼ tsp Ground cinnamon or nutmeg
Instructions
- Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
- Prepare the blackberries, Rinse if fresh, or defrost if frozen. Toss them with the 50g sugar and optional lemon juice. Spread evenly into a baking dish.500 g Blackberries, 50 g Caster sugar, 1 tbsp Lemon juice
- In a bowl, rub the cold butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.150 g Plain flour, 100 g Unsalted butter, 75 g Demerara or caster sugar
- Stir in the remaining sugar and oats (if using).50 g Rolled oats
- Spoon the crumble topping over the blackberries evenly. Do not press it down—this helps it bake with a lovely texture.
- Place the dish in the oven for about 35–40 minutes, until the topping is golden and the fruit juices are bubbling at the edges.¼ tsp Ground cinnamon or nutmeg
- Cool slightly before serving.
