Baked Blackberry Crumble with Butter Topping
Juicy blackberries baked under a buttery cinnamon crumble topping until golden and bubbly.
Equipment
- 9x13 inch baking dish
- Mixing bowls
- fork or pastry cutter
Ingredients
Main Ingredients
- 24 oz fresh or frozen blackberries
- 2 tbsp granulated sugar
- 1 tbsp all purpose flour
- ¼ tsp ground cinnamon
- 1 pinch kosher salt
- 1 tsp fresh lemon juice
- 1 cup all purpose flour for the topping
- 1 cup granulated sugar for the topping
- ½ tsp ground cinnamon for the topping
- ¼ tsp kosher salt for the topping
- ½ cup unsalted butter softened, for the topping
Instructions
Cooking
- Prep the dish. Heat the oven to 350 degrees F and spray a 9x13 inch baking dish.
- Toss the filling. Combine the berries with sugar, flour, cinnamon, salt, and lemon juice, then spread them in the dish.
- Make the crumble. Whisk the topping flour, sugar, cinnamon, and salt, then rub in the butter until coarse crumbs form.
- Top and bake. Scatter the crumbs over the berries and bake for 25 to 30 minutes until golden and bubbling.
- Rest. Cool for 10 minutes before serving so the juices thicken.
Notes
Substitutions: Use blueberries or raspberries for part of the blackberries.
Tips: Frozen berries go in without thawing and may need 5 extra minutes.
Storage: Refrigerate covered for up to 3 days or freeze for up to 1 month.