Blackberry Crumble

Lynnda Cloutier


Fresh berries are so tasty and good just as they are that it’s tempting not to fuss with them too much. They’re also very good used in a crumble. The floral aroma of blackberries can be enhanced by adding a small splash of rosewater or orange blossom essence to the berries. Keep this in mind whenever you are serving or cooking with any red berry. Serves 4Unknown Source

★★★★★ 3 votes


12 oz. blackberries
1 tbsp. sugar
1 tsp. cornstarch


1 cup flour
5 tbsp. unsalted butter, chilled and cubed
1/4 cup light soft brown sugar
chilled cream, to serve
a medium ovenproof dish, lightly buttered


1Preheat oven to 350.
2Put blackberries in a bowl with sugar and the cornstarch and toss to mix. Tumble berries into the prepared baking dish and set aside. for 15 to 20 minutes.
3Put the flour and butter in a bowl and using your fingertips, rub butter into flour til mixture resembles coarse bread crumbs. Stir in brown sugar.
4Sprinkle crumble mixture evenly over the berries and bake in preheat oven for 45 to 50 minutes til the top is golden brown. Let crumble cool slightly before serving with cream.

About Blackberry Crumble

Course/Dish: Fruit Desserts