Quick and easy to make healthy blackberry crumble is the perfect breakfast treat or fruit desserts to make within 30 minutes. Perfectly cooked blackberry paired with buttery oat crumble with healthy twists, it is a recipe that you make on repeat and can feel good about indulging. And not to mention, making blackberry crumble is a delicious way to use those fresh summer fruits.
My family absolutely loves this warm blackberry crumble for breakfast, brunch, and dessert. It is buttery, crumbly with a crunch, jammy, and perfectly balanced of sweet and tart. I mean, who can resist this perfect combination? And if you are really in for the treat, add a scoop of vanilla ice cream on top —one of our summer classic treats.
My easy blackberry crumble recipe only needs nine ingredients, and it is the perfect recipe for two. And not to mention it is vegan and gluten-free friendly, but feel free to swap ingredients to meet your dietary needs.
Let's discuss the layers
- Buttery oat crust: It is crumbly with a crunch. The texture is somewhere between a pie crust and a gooey cookie.
- Jammie, sticky and juicy blackberry layer. You can use any berry you want or a combo. The possibility is endless.
- Butter oat topping. Sprinkled crumbs on top.
- Toppings. The perfect way to serve your crumble is to serve it with a scoop of vanilla ice cream or whipped cream.
My Healthy Twist
Oats: For my blackberry crumble, I used rolled oats. I don't recommend using steel cut oats because they don't absorb as much liquid as rolled oats do. Rolled oats absorb liquid faster, and it is a quick-cooking oat while holding its shape. To make it gluten-free, I used a gluten-free oat instead of regular oats, as regular oats contain gluten. If you have no dietary restriction, use regular rolled oats instead.
Coconut Sugar: Depends on your sweet tooth level, you can go sugar-free with this recipe. It all depends on the sweetness level of your blackberry and your personal preference. If you are going to add a touch of sweetness boost, I recommend using coconut sugar. It is a healthier sweetener than brown sugar and refined sugar. Coconut sugar also has a lower glycemic index than brown sugar. If you are planning on placing ice cream on top, explore the sugar-free option.
Oat Flour: Traditional blackberry crumble recipes use all-purpose flour. Oat flour or other types of gluten-free flour are the perfect swaps because they typically contain more protein and fiber than regular flour. So you can feel good about indulging your blackberry crumble. I like to add a little bit of oat flour with my blackberries to help thicken the juices, so it gives you a thick syrup-like consistency.
Blackberries: You can use either fresh or frozen blackberries. If you are going with frozen, let it thaw first. Avoid using any pieces that are too soft or syrupy. I highly recommend that you purchase organic options because it will contain less pesticide residue.
Coconut Oil: Traditional blackberry crumbles use butter in the recipes. But if you are going with a vegan option, swap butter with coconut oil or another vegan margarine. And if you don't need it to be vegan friendly, swap butter with ghee butter instead as a healthier alternative.
Lemon: Lemon is a must ingredient. It balances out the sweetness of the blackberry and the nuttiness of the oats. I used pink lemon in my recipe because pink lemon juice tends to be sweeter than regular lemon-like Meyer. If you are looking to use less added sugar in this crumble recipe, use pink lemon for an extra sweetness boost.
Spices Mix (Optional): If you are looking to spice up your blackberry crumble recipes a little, there are many flavors you can use. Some of my favorites spices that pair well with blackberry include ground cinnamon, pumpkin spice mix, nutmeg, or cardamom. Just a pinch will make a difference, but it is optional based on personal preference.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Serving Size: 2
1 Small Pink Lemon
2 Cups Fresh Blackberries
1/2 tablespoon oat flour
1-2 Tablespoon Coconut Sugar (more or less depending on the tartness of your berries)
4 Tablespoon Coconut Oil, melted
1/2 cup Old Fashioned Rolled oats
1/2 cup Oat flour
2 Tablespoon Coconut Sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
Pinch of salt
- Preheat the oven to 350 degrees.
- In a medium-size bowl, mix blackberries, lemon juice, oat flour, and sugar together.
- In a separate bowl, place crumbles layer ingredients together.
- Press about two-thirds of your blueberry crumbles into your ceramic baking dish. I use a smaller ceramic dish that holds 15 oz capacity, or you can also use two 4 oz ramekins.
- Place your blackberries filling on top of the pressed crumble. Then sprinkle the remaining crumble that you have left on top.
- Bake for 10-15 minutes or until you start to see the top layer is turning golden brown, and your blackberries begin to bubble.
- Let it cook down for about 10 minutes before diving in!
Serving size: 2 People
Amount per serving: Calories: 430 calories. Total Fat: 30g. Saturated Fat 24g. Cholesterol: 0mg. Sodium: 82mg. Total Carbohydrate: 45g. Dietary fiber: 13g. Total Sugar: 17.8g. Protein: 5.3g.
**The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Calculated with two tablespoon of sugar in filling.**
Crumble Recipe Notes
You can use either fresh or frozen blackberries to make this recipe. And if you feel like going fancy, you can even use mixed summer berries. If you are going to use frozen blackberries, you will need to shaw them first. You can quickly thaw the blackberries by running them under warm water. I like to use fresh blackberries because they release their juice while baking and making it extra jammy.
You can serve more than two people if you are rational, but it is perfect for two, and you won't have a problem with leftovers.
Since this is a recipe for two, I used a small ceramic baking dish. If you don't have a small ceramic dish available, you can use ramekins or a small cast iron skillet.
Vanilla ice cream (optional):
It is no dessert unless there is ice cream involved, am I right? Adding a spoonful of vanilla ice cream on top of your warm crumble dessert is a classic. Nothing beats a warm crumble with a contrast of ice cream. If you don't have ice cream on hand, whipped cream is another excellent crumble topping.
Frequently Asked Questions
Can I make it in advance?
I like my crumble to be fresh and hot. But you can make it in advance as long as you let it cool completely and make sure it is tightly sealed before placing it in the fridge. When you are ready to eat it, I recommend warm it up in the oven.
How To Reheat Blackberry crumble?
While you can heat it in the microwave, I like to put it in the oven for a few minutes. By warming it up in the oven, it will help crisp the topping as well.
How To Store Extra Crumble?
This recipe is perfect for two. But if you have leftovers, wrap them in an airtight container and place them in the fridge. Or you can wrap it in a freezer bag and freeze it for up to three months.
How To Make the perfect crumble topping
To make the perfect crumble is all about the flour, sugar, and fat ratio. If you put too much butter or coconut oil, the crumble will melt when baking.
Money Saving Tip: To save on making this recipe, I got my ingredients from Thrive Market and Imperfect Foods.
If you make and love this recipe, share with it with me on Instagram or below.