Blackberry Crumble Recipe
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.
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.