An easy blackberry crumble recipe made with sweet juicy blackberries and a buttery oat crumble topping. Ideal for late summer evenings or as a comforting weekend treat.
This classic British dessert is best served with whipped cream, homemade ice cream, or custard. You might also like my blackberry crumble bars recipe too!
Every year, I look forward to blackberry (bramble) season. We’re lucky to have plenty of bushes nearby, so my freezer is always stocked with juicy berries.
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 or swap them for Granny Smiths if you prefer!
👩🍳 Love blackberries? Don’t forget to check out my easy blackberry cobbler recipe too!
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✔️ Why should you try it?
- Summer’s the best time to indulge in the bounty of fresh, juicy, and sweet blackberries and this easy blackberry recipe is a must-try!
- Blackberry crumble with oats is a quintessentially British dessert that combines the sweet and tangy flavours of ripe blackberries with a buttery crumbly topping. It’s great served with clotted cream or ice cream.
- The topping is an oaty flapjack-style crumble made with melted butter, so no rubbing is required.
- The crumble recipe is suitable for freezing.
“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
🛒 Ingredients
Blackberries – Foraged blackberries are often tastier (and cheaper!) than shop-bought ones. But if you’re short on time, supermarket berries work just fine.
Bramley apples – Use 2 Bramley apples, peeled and sliced. Their tartness balances the sweet berries beautifully. Prefer a different flavour? Swap them for Granny Smiths. If you have a lemon on hand, a quick squeeze of juice over the apples will help prevent browning.
Caster sugar – Just 1 tablespoon is enough for the fruit filling, but feel free to double it if you prefer a sweeter crumble.
For the crumble topping:
Flour – Plain white flour works best for this recipe.
Oats – Use regular rolled (porridge) oats. Avoid jumbo oats, as they don’t absorb the melted butter as well.
Brown sugar – Light brown sugar adds a lovely caramel flavour. You can also use demerara or caster sugar if you prefer.
Butter – Use melted unsalted butter, cooled slightly before mixing.
“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
🔪 How to make blackberry crumble
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Put the peeled and sliced apples, blackberries, and caster sugar in a large baking dish (approximately 2 litres) and give everything a stir.
Two: Make the crumble topping by placing the flour, oats, and brown sugar in a large bowl and mixing in the melted butter. Stir with a metal spoon until crumbles form.
Three: Spoon the crumble over the blackberries and bake in the oven for 45 minutes or until golden brown and bubbling.
Top Tips
- Choose ripe, juicy blackberries for the best flavour-they’re sweeter and more intense.
- Taste your berries before using; if they’re tart, add a bit more sugar to the filling.
- Wash foraged blackberries well. Rinse in a colander under cold water, then pat dry with paper towels.
- Always preheat your oven for even baking and a golden crumble topping.
- If the topping browns too quickly, loosely cover with foil to prevent burning.
- Let the crumble cool slightly before serving-it’s best enjoyed warm.
🍴 Serving suggestions
Seasonal berry crumbles are delicious with clotted cream, custard, or a scoop of vanilla ice cream. My no-churn honeycomb ice cream complements this fruity pudding really nicely, too.
Enjoy the blackberry crumble straight from the oven, with its comforting warmth, or let it reach room temperature. For an added touch of sweetness, try drizzling some maple syrup over it.
Don’t let any leftover fruit crumble go to waste! It’s an excellent choice for breakfast served with creamy Greek yogurt and a handful of fresh berries.
📖 Variations
- Add lemon zest to the fruit filling, for a zingy citrus flavour.
- Add a handful of chopped walnuts to the crumble topping for crunch and texture.
- 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.
- Fresh or frozen blackberries can be used in this crumble. If you’re using frozen blackberries, there’s no need to defrost them first.
- Add 2 tablespoons of stewed rhubarb to make rhubarb and blackberry crumble.
🥡 Storage
Store – The bramble crumble can be made up to 2 days ahead, and then stored in the fridge until needed.
Reheat – Baked crumble can be reheated in the microwave or oven, or eaten at room temperature.
Freeze – Blackberry crumble is suitable for freezing, either baked or unbaked. There is no need to defrost the crumble first, just pop it in the oven to bake or warm through.
❓ FAQs
1. Blackberry (bramble) crumble
2. Blackberry compote
3. Blackberry muffins and cakes
4. Blackberry jam
5. Freeze them for future use
In the UK, blackberries are in season from july through to early October.
😋Related recipes
More delicious fruity crumble recipes
- Apple and Blueberry Crumble
- Blackcurrant Crumble
- Mixed Berry Crumble
- Cinnamon Apple Crumble
- Rhubarb and Ginger Crumble
- Spiced Plum and Apple Crumble
- Blackberry and Apple Crumble
More delicious blackberry recipes
- Easy Blackberry Cobbler Recipe
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Recipe
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Easy Blackberry Crumble
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Equipment
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Kitchen Scales
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Chopping Board
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Vegetable Peeler
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Pie Dish
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Mixing Bowl
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Wooden Spoon
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
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Preheat the oven to 180°c (160 °fan/ Gas 4).
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Place the blackberries, sliced apple and caster sugar into a 2 litre pie dish and give them a gentle mix.500 g Blackberries, 2 Bramley Apples, 1 tablespoon Caster Sugar
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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
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Spoon the crumble mixture onto the fruit and bake in the oven 45 minutes until golden.
Notes
The bramble crumble can be made up to 2 days ahead, and then stored in the fridge until needed. It is also freezer-friendly.
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.