Easy Blackberry Crumble

This easy blackberry crumble features delicious ripe blackberries (fresh or frozen) topped with a perfectly light and crisp crumble topping. My blackberry crumble is quick, simple and virtually foolproof – giving you perfect blackberry crumble every time!

Course Dessert, Pudding

Cuisine American, British

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 278kcal

Author Eb Gargano

Ingredients

Crumble Topping

200 g plain white flour (US - all purpose flour)
100 g cold butter cut into roughly 1cm / ½inch cubes (see Note 1)
100 g caster sugar (see Note 2)

Crumble Filling

500 g blackberries fresh or frozen
Juice of ½ a lemon or to taste (optional – but recommended!)
3 tablespoons caster sugar or to taste
1 tablespoon plain white flour (US - all purpose flour)

Metric - US Customary

Instructions

Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
Put the flour and butter in a large bowl and rub together until the mixture resembles coarse breadcrumbs (or do this in a food processor if you prefer).
Add the 100 g caster sugar and stir. (There is no need to sieve the flour or sugar, as a bit of a rough texture is what is needed for a good crumble!) Set the crumble mixture to one side and prepare the filling.
Put the blackberries in the dish you are planning to use to cook the crumble in and sprinkle over 3 tablespoons of caster sugar and 1 tablespoon of plain flour. Stir everything together until the blackberries are evenly coated.
Add the juice of ½ a lemon and stir again.
Sprinkle over the crumble topping – this can be quite rough and ready, but make sure all the fruit is covered. If it looks a bit too neat on top, rough it up a bit. You want lots of peaks and troughs to give it that really good crumble texture.
Put your crumble in the preheated oven for 40-45 minutes or until it is golden on top, and the filling is bubbling. Serve with custard, cream, ice cream or yogurt.

Notes

You can use margarine if you prefer, but personally I find the flavour and texture far better with butter.
You can use brown sugar if you prefer, but I find the caster sugar works better with blackberries.
You can use fresh or frozen blackberries here. If you are using frozen blackberries, there is no need to defrost them before making this recipe.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition