It is blackberry season! We came home from our trip to the Toledo Farmer's Market with a gorgeous quart of blackberries from Ackerman Berry Farm. I had originally intended on finding a recipe for a blackberry coffee cake. Instead, I decided to make a super easy blackberry crumble and boy are we happy with that choice! This is an easy crumble recipe that we will make over and over again... so easy that a two year old can do it. The only thing I would do differently next time is to add in a bit of grated lemon rind to the berries for a little extra tartness. If it isn't blackberry season, you can use this crumble recipe to top the fruit of your choice. We love it for peach, berry, and apple crumble too!
1 quart blackberries
3/4 cup sugar
1 tablespoon vanilla bean paste
1/2 heaping cup oats
1/2 heaping cup flour
1/2 cup brown sugar
2 teaspoons cinnamon
1 stick butter
Preheat oven to 350 degrees.
Mash slightly the blackberries, add the sugar and vanilla bean paste. Allow to mascerate while prepping the crumble topping.
In the bowl of a food processor (you can also do by hand), add oats, flour, brown sugar, and cinnamon. Add in 3/4 stick of butter cut into chunks and pulse food processor until small pea size crumbles form.
Butter a shallow baking dish. Add berries to the bottom and top with crumble topping. Add the remaining butter to the top cut into small chunks.
Bake for 35-40 minutes. Topping will appear to still be loose, but it will firm up when cool.
Serve warm on it's own or with a scoop of ice cream.
More easy recipes? Check out the recipe section!