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Tasty Blackberry Lemon Crumble
Juicy blackberries with a touch of lemony goodness, all nestled under a golden, buttery and utterly delicious layer of crumble topping. Here’s how I make it…
This blackberry crumble is about to be your go-to recipe for a quick and easy dessert that tastes sensational! It takes only an hour to make, and trust me, a lot less time to finish.
I’ve added oats to the crumble topping to create a texture that’s equally soft and slightly crunchy. Whilst the addition of cinnamon adds extra oomph to the overall taste. What more could you ask for?
I’m always making this blackberry crumble during the summer picking season, but actually, you can make it all year round if you want too, simply swap fresh blackberries with frozen ones!
Recipe Ingredients
Below are the ingredients I used to make this dish:
- Blackberry Filling: The filling is made from a mixture of blackberries, lemon juice and sugar. I do prefer using fresh blackberries either handpicked or brought from my local supermarket. Though, you can use frozen too.
- Crumble Topping: To make the filling, I combined butter, flour, sugar, oats and cinnamon together.
How To Make Blackberry Crumble
Here’s a summary of how I make this oaty blackberry crumble. You can get the full recipe instructions on the recipe card below:
I start by placing blackberries, sugar and lemon juice into my stoneware baking dish, then I give it a mix until everything is evenly distributed.
To make the crumble topping, I mix together plain flour, oats, cinnamon and sugar before adding in cubes of cold butter. Then I use my fingers to ‘rub-in’ the butter into the flour mixture.
Finally, I pour the crumble mixture on top of the blackberries and bake it in the oven for 45 minutes or until the topping has turned a golden-brown colour.
My Top Tips
If you’re hand-picking blackberries, aim to pick the full and juicy ones. Also, be careful not to densely pack them into one container as they do squish quite easily. Any leftover berries can easily be frozen for another time.
I like to taste the blackberries before deciding how much sugar and lemon to add to the crumble filling. If the blackberries are already sharp, you may want to skip adding lemon. Though, if it’s super sweet, then you can add the amount of sugar to your taste.
How To Serve Blackberry Crumble
Nine times out of ten, I will be serving this blackberry crumble with a delicious side of vanilla ice cream. If I’m feeling fancy, then I’ll make this homemade honeycomb ice cream or Biscoff ice cream.
If you’re like the rest of my friends and family, then you might want to skip the ice cream and opt for a jug of creamy custard instead. Alternatively, I think pouring cream or whipped cream are tasty options too.
How To Store
Keep any leftovers in an airtight container and store in the fridge for up to 2 to 3 days. When you’re ready to eat it, you can either eat it at room temperature or reheat it in the oven or microwave.
More Fruity Desserts
Blackberry Crumble
Ingredients
Blackberry Filling
- 500 g Blackberries
- 2 tbsp Light Brown Sugar (Or Caster Sugar)
- ½ Lemon Juice (Of One Lemon)
Crumble Topping
- 200 g Plain Flour
- 1 tsp Cinnamon
- 50 g Oats
- 130 g Butter (Cut Into Cubes)
- 100 g Light Brown Sugar (Or Caster Sugar)
Instructions
- Preheat the oven to 180°C (160°C Fan, gas mark 4).
- Place blackberries, sugar and lemon juice in a large baking dish and mix everything together. Set aside for later use.500 g Blackberries, 2 tbsp Light Brown Sugar, ½ Lemon Juice
- In a large mixing bowl, combine flour, oats, light brown sugar and cinnamon together.200 g Plain Flour, 1 tsp Cinnamon, 50 g Oats, 100 g Light Brown Sugar
- Add butter. Using the ‘rub-in-method’, use your fingertips to combine the butter and flour mixture together until it resembles crumbs. Use the palms of your hands to help to form clumps If you like bigger pieces on top.130 g Butter
- Spread the crumble mixture over the blackberries then bake it in the oven for 45 minutes or until the crumble topping turns golden-brown.
Video
Notes
Extra Notes
When squeezing the lemon juice, make sure to catch any lemon pips that could potentially drop into the dish. If the blackberries you’re using are not overly ripe, you can try squishing around a quarter to half of the blackberries to help the liquids draw out.Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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