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Blackberry Crumbles


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  • Fruit Filling:
  • 2 pounds blackberries
  • 2 tsp grated lemon zest
  • 2 T freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • Crumble:
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1 stick cold unsalted butter, diced



Step 1

Preheat oven to 350 degrees.

Place blackberries in large bowl. Add the lemon zest, lemon juice, granulated sugar and flour. Toss well and allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups, after spraying with non-stick spray.

For the topping:
Combine flour, granulated sugar, brown sugar, salt cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it is in big crumbles. Then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40-45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. Recipe can be doubled and frozen.

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