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)
PrintBombDiggity Blackberry Crumble (No Oats)
Fresh-picked blackberries under a buttery brown sugar topping, no oats required.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- ½ teaspoon ground cinnamon
- ½ 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.
- 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 to 40 minutes, until the topping is golden and the fruit is bubbling at the edges.
- Let cool slightly before serving. Best enjoyed warm, with ice cream if you like.
Notes
A 9.5 inch and an 8 inch dish work if you do not have one large baking dish.
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.
If you would rather put the berries up than bake them, blackberry jam works even from frozen berries. And for another skillet dessert, there is strawberry shortcake cobbler.
Written by
Lane and Jules Morris
Authors and University of Tennessee faculty writing from our farm in East Tennessee about gardening, the farm kitchen, faith and designing a flourishing life at any age. More about us
