In the spring, our family has a special tradition of picking wild blackberries and coming straight home to make this wonderful Blackberry Crumble.
How can you go wrong with fresh blackberries, brown sugar, cinnamon, and a crumbly pecan crunch topping?
The textures and flavors of this crumble are something we look forward to all year, while we wait for that first batch of blackberries to come in.
Gathering the Most Important Ingredient: Blackberries
Every spring, each of us (adults and kids included) take their own zip top bag and competes to get the best berries. It reminds me of the doors opening on Black Friday, when bargain hunters all over the country storm retail stores shopping for the best deals on Christmas gifts.
We’ve expanded our orchard now, so we not only take zip top bags, we have to take big baskets! We have plum, pear, apple, pomegranate, olive oil, peach, and fig trees!
I’m happy to report fruit has been plentiful the past few years. Thankful does not even express how I feel about it.
You can truly use any fruit you like with this recipe – just substitute the same amount of fruit as this recipe calls for. Blueberries are wonderful in it, too.
For more about the incredible blueberry, check out my post Blueberries, Wild to Cultivated.
Back to the blackberry crumble….
How Do You Make the Blackberry Crumble Topping?
It’s super easy! In an electric mixing bowl, combine the flour, sugar, cinnamon, pecans, and butter. Mix on low speed until the butter is pea sized.
You can cut the butter into the flour and other ingredients by using two knifes and criss-crossing them back and forth, or by using your hands to incorporate the butter.
How Do You Make the Blackberry Crumble Filling?
In another bowl, combine the berries, white and brown sugar, and flour and gently mix until all the berries are covered.
Pour the filling into a buttered casserole dish and top with the topping. Bake at 350 degrees F. for 45 to 50 minutes, or until blackberry crumble is bubbly.
Allow the dessert to cool for about 5 minutes. It will thicken as it cools.
Serve with vanilla bean ice cream, goat’s milk ice cream or homemade whipped topping! Enjoy!
For the Topping
- 1 cup all purpouse flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup pecans chopped
- 1 stick butter room temperature
For the Blackberry Crumble Filling
- 5 cups blackberries
- 1 tablespoon granulated sugar
- 3 cups brown sugar
- 5 tablespoons flour
- 1 teaspoon vanilla
- Combine flour, sugar, cinnamon, salt, pecans, and butter in a bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Set aside.
- In a large bowl, combine blackberries, sugar, flour, and vanilla. Pour blackberry mixture into a casserole.
- Crumble the topping mixture evenly over the blackberries. Bake for 45 to 50 minutes or until the tops are browned and crisp and the juices are bubbly. Serve warm with Goat's Milk Ice Cream (page 184 of Tracking the Outdoors In) or basic whipped cream.