Blackberry crumble is a gorgeous, old-fashioned dessert. Traditionally a summer treat, we don’t have to wait for the sunshine anymore with frozen blackberries available year-round. Let us celebrate blackberry crumble in January and February and March and… well, you get the idea.
- 6 cups blackberries
- 1 1/2 cups sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sea salt
- 4 tablespoons flour
First, toss blackberries into a bowl. Add sugar, fresh lemon juice, salt, and flour. Set aside for about 30 minutes, stirring occasionally to allow sugar to draw out the juices from the berries. Smash blackberries as much as you like (or not) with a potato masher.
If using frozen blackberries, add one more tablespoon of flour.
Preheat oven to 350F.
Place these ingredients into a large bowl. Using fingers, rub ingredients into the butter. When butter and dry ingredients combine and begin to hold together, you are done. Crumbles should be little larger than the size of a pea.
- 1 1/2 cups flour
- 1 1/2 cups oatmeal
- 3/4 cup chilled unsalted butter, cut into small pieces
- 3/4 cup brown sugar
- 1 1/2 teaspoons sea salt
Spray baking pan with non-stick baking spray and then press half of crumble into bottom of a 9 X 13 baking pan.
Welcome back, blackberry filling. Welcome back.
Spread all of the blackberry filling over the pressed crumble.
Sprinkle with rest of crumble.
Bake for about 35-40 minutes or until top is golden brown and blackberry filling is bubbly. It’s best if you allow it to sit for a few hours or overnight to cool to room temperature but hot out of the oven is delightful when served with butter or vanilla ice cream too.