Try our blackberry crumble recipe then check out our apple and blackberry crumble, plum crumble and more crumble recipes.

How to make blackberry crumble... step-by-step video

How to make the perfect blackberry crumble: cook's tips

  • Use frozen blackberries if you can’t get hold of fresh. Raspberries would be a great choice, too.

How to serve blackberry crumble: Store in the fridge for up to three days.

How to serve blackberry crumble: Perfect with cream, ice cream or lashings of custard.

Can it be made in advance? Crumble mixture can be made a few days ahead and kept in the fridge or even a month ahead and kept in the freezer. Even better, you don’t have to defrost before baking. Just make sure you break it up before scattering over the fruit.

Blackberry crumble recipe


  • 675g blackberries, stalks and leaves removed
  • 3 tbsp cornflour
  • 150g soft light brown sugar
  • ½ lemon, juiced
  • 2 bay leaves (optional)

Crumble topping

  • 350g plain flour
  • 50g demerara sugar
  • 50g soft light brown sugar
  • 175g cold salted butter, cubed


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Put the blackberries, cornflour, sugar and lemon juice into a 25cm round ovenproof dish. Mix a few times to dissolve the cornflour and coat the berries. Add the bay leaves, if using.

  • STEP 2

    Put the crumble topping ingredients into a bowl and rub together using your fingertips, pressing the butter into the dry ingredients to get a chunky rubble. Scatter over the top of the berries and spread to cover. Bake for 40-45 mins or until the top is crisp and lightly golden and the berry juices are bubbling around the edges. Leave to cool slightly for 10 mins before serving.

Discover more delicious blackberry recipes.

Blackberry Baked Oats with Ice Cream and Honey


Anna Glover profile
Anna GloverSenior food editor

Alternative crumble flavours


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