Blackberry almond crumble bakes juicy berries beneath a crisp oat and almond topping. A little cornstarch thickens the fruit juices while a brief rest after baking makes the filling easier to spoon into bowls.

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Recipe at a Glance

Yield: 6 servings
Preparation: 20 minutes
Cooking: 35 minutes
Resting and chilling: Rest 15 minutes before serving

Ingredients
Before You Start
Directions
Cook’s Tips
Storage
Frequently Asked Questions

Ingredients

Fruit

Ingredient and amount
600 g blackberries, fresh or frozen
70 g granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

Crumble

Ingredient and amount
100 g all-purpose flour
60 g rolled oats
70 g light brown sugar
80 g cold unsalted butter, diced
40 g sliced almonds
1/4 teaspoon salt

Before You Start

Keep some larger butter-and-flour clumps for a crisper topping.

Directions

1. Prepare

Heat oven to 180°C (355°F). Lightly butter a 23 cm shallow baking dish. Toss berries with sugar, cornstarch and lemon juice and spread in the dish.

2. Mix crumble

Stir flour, oats, brown sugar and salt. Rub in cold butter until coarse clumps form, then mix in almonds.

3. Top

Scatter crumble loosely over the fruit, leaving a few small gaps for juices to bubble through. Do not press it into a solid layer.

4. Bake

Bake 30–40 minutes until the topping is golden and fruit juices bubble at the center. Tent loosely with foil if almonds brown too quickly.

5. Rest

Let stand 15 minutes before spooning into bowls. Serve warm or at room temperature.

Cook’s Tips

Keep some larger butter-and-flour clumps for a crisper topping.
Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.

Storage

Refrigerate covered leftovers for up to 3 days. Reheat in a moderate oven until hot; the topping softens during storage.

Blackberry Almond Crumble