This easy blackberry crumble combines juicy blackberries with a crisp, buttery oat topping. The topping is made with melted butter, so there's no rubbing-in and it takes just minutes to prepare. You might also like my blackberry crumble bars.
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Quick Summary - Blackberry Crumble
I've made this blackberry crumble countless times during blackberry season, using both freshly picked brambles and frozen berries, and the easy melted-butter oat topping never disappoints. Beth (Effortless Foodie)
🕒 Ready In: Prep - 8 minutes, Cook - 45 minutes
👪 Serves: 6
🍽 Calories: 446
🥣 Main Ingredients: Blackberries, Bramley apples, caster sugar, plain flour, oats, light brown sugar, butter
📖 Dietary Info: Vegetarian, egg free
👌 Difficulty: Easy
Summarise & Save This Content On
It's a simple late-summer dessert that can be made with fresh, foraged, or frozen blackberries. Serve it warm with custard, vanilla ice cream, clotted cream, or a generous splash of double cream.
This traditional British pudding is sometimes known as a bramble crumble, as bramble is another name for the wild blackberry plant.
I like to add a couple of Bramley apples to my blackberry crumble-their tartness balances the sweetness of the berries perfectly. That said, feel free to leave the apples out (add an extra 150g of blackberries) or swap them for eating apples (like Granny Smiths).
Love blackberries? You might also like my blackberry cobbler, blackberry loaf cake, blackberry traybake and blackberry lemon muffins.
Jump to:
- Quick Summary - Blackberry Crumble
- Why should you try it?
- 5* Reader reviews
- When are blackberries in season?
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better
- How to make blackberry crumble
- Beth's top tips
- Serving suggestions
- Storage
- Blackberry Crumble FAQs
- Troubleshooting guide
- More crumble recipes
- Recipe
- 💬 Comments
Why should you try it?
- Quick and easy - the melted-butter topping is simply stirred together in a bowl.
- No rubbing-in - there's no need to work cold butter into the flour with your fingertips.
- Fresh or frozen blackberries - perfect for using freshly picked brambles or berries stored in the freezer.
- Crisp oat topping - rolled oats give the crumble a deliciously crunchy, flapjack-style texture.
- Freezer-friendly - ideal for making ahead during blackberry season.
5* Reader reviews
Excellent recipe and really easy to follow! Thank You! ⭐⭐⭐⭐⭐
- Karl
Absolutely love this recipe. So easy and the crumble was delicious. Also avoids the crumbling process which I hate doing. Works brilliantly in my air fryer. Thank you. ⭐⭐⭐⭐⭐
- PJ
Superb recipe. Made two this last week (it seems like a great year for blackberries) and both divine. I grind up the oats a bit with a quick whizz in the blender. Passed the recipe on to my mum who also loves it (and leaves the oats whole). Definitely a keeper. Thank you! ⭐⭐⭐⭐⭐
- Firefeet
When are blackberries in season?
Blackberries are usually at their best in the UK from August to September, although you may find ripe berries from late July through to early October, depending on the weather.
I'm lucky to have plenty of blackberry bushes close to where I live in Cornwall, so I pick as many as I can during late summer. Some are used straight away in crumbles and cakes, while the rest are frozen for puddings later in the year.
When picking wild blackberries, choose plump, glossy berries that come away from the plant easily. Avoid fruit growing close to busy roads, and always wash the berries gently before using them.
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Blackberries - Use fresh, frozen, shop-bought, or foraged blackberries. Freshly picked brambles can be quite tart, so you may need to adjust the amount of sugar depending on their sweetness. Frozen blackberries can be added straight from the freezer without thawing first.
Bramley apples - Use 2 Bramley apples, peeled and sliced. You can also swap them for eating apples, or leave them out altogether. If you have a lemon on hand, a quick squeeze of juice over the apples will help prevent browning.
Caster Sugar - A little caster sugar sweetens the blackberry filling and balances the natural sharpness of the fruit. Taste your berries before adding the sugar, as very ripe shop-bought blackberries may need less.
Plain Flour - Forms the base of the crumble topping and helps bind the oats, butter, and sugar together.
Rolled Oats - Use standard rolled porridge oats for the best texture. They give the topping a crisp, slightly chewy finish. Avoid instant oats, which can make the topping soft and powdery.
Light Brown Sugar - Gives the crumble topping a rich caramel flavour and helps it form crisp, buttery clusters.
Butter - I use melted unsalted butter, although salted butter will also work. Melted butter makes the topping especially quick to prepare because there is no rubbing-in required.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Add lemon zest to the fruit filling, for a zingy citrus flavour.
- Use different berries such as raspberries or bilberries (wild blueberries), or try a mixture of berries. Stone fruit also works well in crumbles.
- Make the blackberry crumble vegan by using a dairy-free spread instead of butter.
- Add 2 tablespoons of stewed rhubarb to make rhubarb and blackberry crumble.
- Divide the blackberry filling and topping between individual ovenproof ramekins. Smaller crumbles will usually cook more quickly, so check them regularly towards the end of baking.
Make it even better
Add more protein
- Serve with Greek yogurt - 150g adds around 15g protein per serving and works really well with the warm blackberries.
- Add ground almonds - mix 50g ground almonds into the crumble topping for around 11g extra protein across the whole crumble.
Add more fibre
- Add chia seeds - stir 2 tablespoons into the blackberry filling for around 8g extra fibre across the crumble. They also help soak up some of the blackberry juices.
- Add more berries - increase the blackberries by 100g for around 5g extra fibre, as well as an extra portion of fruit.
Add healthy fats
- Add walnuts - mix 50g chopped walnuts into the crumble topping for extra crunch and around 24g of unsaturated fats across the whole dish.
- Add flaked almonds - scatter 40g flaked almonds over the topping before baking for around 18g of unsaturated fats and a lovely toasted crunch.
How to make blackberry crumble
Prep: Preheat the oven to 180°c (160°fan/ Gas 4/ 350°F).
One: Place the peeled and sliced apples, blackberries, and caster sugar in a large baking dish (approximately 2 litres). Gently mix until the fruit is evenly distributed.
Two: Place the plain flour, rolled oats, and light brown sugar in a mixing bowl. Pour in the melted butter and stir with a spoon until the mixture forms buttery clumps.
Three: Spoon the crumble over the blackberries (don't press the topping down - leaving it loose helps the crumble become crisp and golden as it bakes) and bake in the oven for 45 minutes or until golden brown and bubbling.
Leave the crumble to stand for 10-15 minutes before serving. This allows the fruit juices to thicken slightly.
Beth's top tips
- Taste the blackberries before adding the sugar. Foraged berries are often sharper than cultivated supermarket blackberries.
- Wash fresh blackberries gently and pat them dry so you don't add unnecessary moisture to the filling.
- There is no need to thaw frozen blackberries before using them.Frozen berries may need an extra 5-10 minutes in the oven.
- Use a wide, shallow baking dish rather than a very deep one. This helps the fruit cook evenly and gives you plenty of crisp topping.
- Don't press the crumble mixture onto the fruit. Scatter it over loosely for a lighter, crunchier topping.
- The crumble is ready when the topping is golden and the blackberry juices are bubbling at the edges.
- Let it rest before serving so the filling isn't too runny.
Serving suggestions
Fruit crumbles are delicious with clotted cream, custard, or a scoop of vanilla ice cream. For something a little different, try it with my no-churn honeycomb ice cream - the sweet, crunchy honeycomb is delicious with the tart blackberries.
For an added touch of sweetness, try drizzling maple syrup over the warm crumble.
Leftovers are also delicious cold for breakfast with Greek yoghurt or crème fraiche.
Storage
Store - In an airtight container, or cover the baking dish tightly, and keep it in the fridge for up to three days. The topping will soften slightly during storage but will crisp up again when reheated in the oven.
Reheat - Uncovered in a moderate oven until piping hot. Individual portions can also be reheated in the microwave, although the topping will be softer. For the crispiest result, use the oven or air fryer.
Freeze - Blackberry crumble can be frozen either baked or unbaked. To freeze an unbaked crumble, assemble it in a freezer-safe baking dish, wrap it securely, and freeze for up to three months. Bake it from frozen, adding extra cooking time and covering the top loosely with foil if it begins to brown too quickly.
Blackberry Crumble FAQs
No. The blackberries cook and soften in the oven, so there is no need to stew them first.
Yes, frozen blackberries work well in this crumble and can be added directly from the freezer. There is no need to thaw them first, as thawed blackberries can release a lot of liquid before the crumble even reaches the oven.
Yes. Bramble is a common British name for the wild blackberry plant, so bramble crumble and blackberry crumble are the same dessert.
Troubleshooting guide
Why is my blackberry crumble watery?
Blackberries release lots of juice as they cook, particularly frozen berries. Make sure freshly washed fruit is well drained, and leave the crumble to stand for 10-15 minutes after baking so the juices have time to thicken.
Why is my crumble topping soggy?
Don't press the crumble topping down over the fruit - scatter it loosely so the hot air can circulate and crisp it up. Also, avoid covering the crumble while it's still warm, as trapped steam will soften the topping.
Why isn't my crumble topping crispy?
Make sure the oven is fully preheated and bake until the topping is golden brown. Using rolled oats and brown sugar also helps create those lovely crisp, buttery clusters.
Why is my crumble topping too dry?
Check that you've measured the flour and oats accurately and used the full amount of melted butter. The mixture should look moist and clumpy rather than dry and powdery before you scatter it over the fruit.
Why is my blackberry crumble too tart?
The sweetness of blackberries varies considerably, especially with foraged fruit. Taste a berry before assembling the crumble and add a little more caster sugar if they're particularly sharp.
More crumble recipes
- Apple and Blueberry Crumble
- Blackcurrant Crumble
- Mixed Berry Crumble
- Cinnamon Apple Crumble
- Rhubarb and Ginger Crumble
- Spiced Plum and Apple Crumble
- Pear Crumble
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Recipe
Easy Blackberry Crumble
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Ingredients
- 500 g Blackberries
- 2 Bramley Apples peeled and sliced
- 1 tablespoon Caster Sugar
- 125 g Plain Flour
- 125 g Rolled Oats not jumbo oats
- 150 g Light Brown Sugar
- 125 g Butter melted
Instructions
- Preheat the oven to 180°c (160 °fan/ Gas 4/ 350℉).
- Place the blackberries, sliced apple and caster sugar into a 2 litre pie dish and gently mix.500 g Blackberries, 2 Bramley Apples, 1 tablespoon Caster Sugar
- Put the plain flour, oats, and light brown sugar in a mixing bowl, and pour over the cooled melted butter. Stir with a spoon until crumbles form.125 g Plain Flour, 125 g Rolled Oats, 150 g Light Brown Sugar, 125 g Butter
- Spoon the crumble mixture onto the fruit and bake in the oven 45 minutes until golden.
Notes
- Fresh or frozen blackberries: Both work well in this recipe. Add frozen blackberries straight from the freezer-there's no need to thaw them first.
- Adjust the sugar: Taste your blackberries before baking. Tart, foraged berries may need a little extra sugar, while very ripe supermarket berries may need less.
- Use rolled oats: Standard rolled (old-fashioned) oats give the topping the best crisp texture. Avoid quick oats or steel-cut oats.
- Don't press down the topping: Scatter it loosely over the fruit so it bakes into crisp, buttery clusters.
- Know when it's done: The crumble is ready when the topping is golden brown and the blackberry filling is bubbling around the edges.
- Let it rest: Leave the crumble to stand for 10-15 minutes before serving so the filling thickens slightly and is easier to spoon.
Ruth Thomas says
Stunning!
Karl says
Excellent recipe and really easy to follow! Thank You!
Sarah says
This was lovely - thank you
PJ says
Absolutely love this recipe. So easy and the crumble was delicious. Also avoids the crumbling process which I hate doing. Works brilliantly in my air fryer. Thank you.
firefeet says
Superb recipe. Made two this last week (it seems like a great year for blackberries) and both divine. I grind up the oats a bit with a quick whizz in the blender. Passed the recipe on to my mum who also loves it (and leaves the oats whole). Definitely a keeper. Thank you!
Taka says
My husband picked loads of blackberries from the nearby wood yesterday. They were really juicy and sweet.
I just made them into your crumble and it turned out fabulous!
Thank you for the recipe.
Caroline says
This takes me right back to childhood! It's something we would have often after picking blackberries/brambles. We didn't typically add oats to the crumble but I do love the added texture. Yum.
Beth says
I can't wait to try this. I love the addition of apple and blackberry. It is a combination made in heaven.
Stephanie says
My family loves anything with blackberries. We have two big bushes in the backyard so have fresh blackberries often. We really enjoyed the blackberry crumble.
Gina says
Crumbles are my favorite kind of dessert - so easy yet so much delicious berry flavor. Love adding a bit of lemon juice to this recipe for some extra zing!
Shadi Hasanzadenemati says
My family is going to love this, tLove how easy this recipe is. Can’t wait to try it this weekend.thank you for the recipe!
Karl says
Excellent recipe and really easy to follow! Thank You!