Fresh-picked berries, a buttery topping, and a whole lot of summer goodness—no oats required.
There’s something about picking blackberries that makes the rest of the day feel sweeter. Maybe it’s the sunshine, the stained fingers, or the quiet satisfaction of gathering something with your own two hands. Whatever it is—it’s magic. And around here, when the berries are ready, it’s officially crumble season.
This isn’t a fussy dessert. It’s simple, forgiving, and flexible—just like most of the things I love in life. I didn’t follow a complicated recipe, but I did pull together a tried-and-true combination of ingredients that let those blackberries shine.
So whether you’ve got a bowlful from the farmers market or just came in from the bramble patch with scratches on your arms and a story to tell—this one’s for you.
🍇 BombDiggity Blackberry Crumble (No Oats)
Ingredients
For the filling:
– 6 cups fresh blackberries
– 1 cup granulated sugar
– 2 tablespoons flour
– 2 tablespoons lemon juice
– Optional: 1 teaspoon vanilla extract
For the topping (no oats):
– 1 cup all-purpose flour
– 1 cup packed brown sugar
– 1/2 teaspoon ground cinnamon
– 1/2 cup (1 stick) unsalted butter, softened
Instructions
Preheat your oven to 375°F. In a large mixing bowl, gently toss together the blackberries, sugar, flour, lemon juice, and vanilla (if using). Pour the berry mixture into a greased baking dish. I used two: a 9.5” and an 8” CorningWare, because my lasagna pan was tied up! In a separate bowl, mix the flour, brown sugar, and cinnamon. Add the softened butter and work it in with a fork or your hands until crumbly. Sprinkle the crumble topping evenly over the berries. Bake for 35–40 minutes, or until the topping is golden and the fruit is bubbling at the edges. Let cool slightly before serving. Best enjoyed warm—ice cream is optional but highly recommended!
This crumble is the kind of dessert that doesn’t need a special occasion. It becomes the occasion. Serve it on a paper plate or in your grandmother’s china—it tastes like summer either way.
If you make this recipe, I’d love to hear about it!
Tag us @SweetBombdiggityFarms or leave a comment below.
Now that’s BombDiggity.
