Easy Blackberry Crumble

A juicy, sweetened blackberry and lemon filling nestled under a ‘buttery’, crispy crumble topping makes this crowd-pleasing blackberry crumble recipe perfect for entertaining! Now made 100% dairy-free and vegan-friendly.

Quick, Easy Blackberry Crumble Recipe

Crumbles and crisps are a comforting, crowd-pleasing, nostalgic dessert perfect for family dinners, holiday entertaining, and other gatherings. They’re cost-effective, really easy to make (and customize), and super satisfying with the perfect balance of sweet, tart, tender, and crisp.

This time, we’re making a recipe for blackberry crumble with sweet and tart, juicy blackberries (fresh or frozen to enjoy year-round) with a ‘buttery’, crisp crumble topping. It’s perfect for the blackberry-picking season and all summer long, served warm with a scoop of vegan vanilla ice cream.

Want a simple crumble/crisp recipe for every occasion? You might also enjoy apple and blueberry crumble, pear crisp, apple crumble, plum crisp, or even apricot crisp.

The Ingredients and Substitutes

The Blackberry Crumble Filling:

• Blackberries: Frozen berries allow you to enjoy this dessert year-round (no need to thaw), though you can also use juicy, ripe, in-season blackberries when possible.
• Lemon: (or lime/orange juice) Fresh lemon juice is best to balance the sweetness and add bright flavor. A little lemon zest, too, adds even more citrusy flavor.
• Sugar: Use your preferred sweetener, like regular white and/or brown sugar, coconut sugar, raw cane sugar, or even a sugar alternative like erythritol.
• Thickeners: A small amount of flour and cornstarch (or arrowroot flour) thickens the berry juices into a thick, syrupy sauce.
• Salt: A pinch of salt balances and enhances flavors in a simple blackberry crumble.

The Vegan Crumble Topping

• Flour: Use all-purpose or whole wheat flour (or a 50/50 combination). For gluten-free blackberry crumble, use an all-purpose gluten-free blend like King Arthur’s/ Bob’s Red Mill. A 50/50 blend of regular and oat flour/almond flour also works.
• Sugar: We used a combination of white and brown sugar for the best flavor.
• Spices: A small amount of cinnamon and a pinch of salt add delicious depth.
• Dairy-free butter: Use your favorite unsalted (or remove the excess salt if using salted butter) vegan butter. I.e., Miyoko’s or Earth Balance. Coconut oil may work, too.

Alternatively, make more of an oaty crisp topping.

Blackberry Crumble Recipe Variations

• Spices: Add warm depth with cinnamon, nutmeg, or even cardamom to the blackberry filling. A small amount of vanilla extract would also work.
• Ginger: 1 tsp of grated ginger or a pinch of ginger powder adds zingy depth.
• More fruit: Replace a portion of berries with another fruit, such as:
  • Pear or apple blackberry crumble (thinly sliced – use a baking apple)
  • Rhubarb and blackberry crumble (cut into 1-inch pieces or canned rhubarb)
  • Plum or peach and blackberry crumble (cut into thin wedges or canned)
  • Blackberry and raspberry/blueberry/strawberry crumble
• Herbs: i.e., mint, basil, or rosemary pair particularly well with blackberry crumble.
• Nuts: Chopped walnuts, pecans, almonds, etc., add toasty crunch to the topping.
• Oats: Mix some rolled oats into the topping for extra texture.
• Shredded coconut: To add to the crumble topping for texture (chew) and flavor.

How to Make A Blackberry Crumble

• First, preheat the oven to 375F/190C and grease an 8×8-inch baking dish.
• Then, in a medium bowl, combine all the crumble topping ingredients, using a form or pastry cutter, until it resembles a crumb consistency. Set it aside.

• Then, zest and juice the lemon. In a large bowl, combine the zest, sugar, flour, and starch.

• Add the blackberries and mix until well coated, then stir in the lemon juice.

• Transfer the berry filling to the prepared baking dish (it should be very full), then sprinkle over the crumble topping.

Press the berries down to pack them in well, as they will be almost spilling out. Also, bake it over a sheet pan to catch any spillage.

• Bake the berry crumble for about 40-45 minutes, or until the berries are tender and bubbling and the crumble topping is crisp and golden brown.

If the topping is browning too quickly, loosely tent the dish with some foil.

• Finally, remove the crumble from the oven and allow it to cool for at least 20 minutes to allow the filling to thicken/set before serving. Enjoy!

FAQs

Pro Recipe Tips

• Balance the sweetness: Taste the blackberries and adjust the amount of sugar accordingly. This is more important when using fresh berries, as their tartness can vary.
• To reduce mess: Bake the crumble over a sheet pan to catch any sauce spillage.
• For a crunchier topping: Broil the top for a few minutes at the end of the baking time if it isn’t too brown.
• To prevent over-browning: If it starts looking too dark, loosely cover the dish with foil.
• Leave it to rest: This is important to allow the juices to thicken, making it easier to serve.

Serving Recommendations

Enjoy homemade blackberry crumble warm or at room temperature with:

• Dairy-free whipped cream (like coconut whipped cream)
• Dairy-free yogurt
• Vegan vanilla custard
• Vegan vanilla ice cream
• Caramel sauce or vegan chocolate sauce
• More fresh berries
• Toasted nuts (like almond flakes or chopped walnuts/pecans)

Storage Instructions

Leave the leftover blackberry crumble to cool, then store them covered/in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.

Reheat individual portions in the microwave (45-60 seconds, though the crumble topping will be soft) or bake larger amounts at 350F/175C (around 15-20 minutes).

More Vegan Berry Recipes

• Mixed berry crumb pie
• Strawberry crumble
• Blackberry chocolate cupcakes
• Blackberry vinaigrette
• Easy strawberry blueberry pie
• Lemon blueberry cookies

Photos by Alfonso Revilla