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Side view of blackberry crumble in white oval dish.
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Blackberry Crumble (Healthy)

This blackberry crumble is a delicious and easy way to enjoy summer fruit. It’s low in sugar, high in fibre, perfect to enjoy for breakfast, weekend brunch or as a healthier dessert. Preparation takes just minutes!
Course Breakfast, Dessert, Snack
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 servings
Calories 269kcal
Author Monika Dabrowski

Equipment

  • Food processor (optional)
  • Medium size oven dish

Ingredients

  • 1.1 pounds blackberries fresh or frozen
  • 1 cup old-fashioned oats 2.47oz
  • 4½ tablespoons whole wheat flour
  • ½ stick salted butter cold, cubed
  • 5 tablespoons light brown sugar
  • 2 tablespoons whole flaxseed
  • ⅔ teaspoon cinnamon
  • 1⅓ tablespoon cornstarch/corn flour
US Customary - Metric

Instructions

  • Preheat the oven to 375 F/ 190 C/ gas mark 5. Place the blackberries in a medium size oven dish and sprinkle with the cornstarch and 2 tablespoons of sugar. Stir thoroughly and set aside.
  • To the food processor add the flour, oats, remaining sugar, butter, flaxseed and cinnamon. Pulse until well incorporated (no dry ingredients visible), crumbly with small and large granola-like clusters.
  • Crumble the mixture over the blackberries (without pressing down) and bake in the centre of the oven for 30 minutes.
  • Remove from the oven, set aside for 5 minutes and serve.

Notes

  • Make ahead: you can prepare the crumble in advance, refrigerate overnight and bake the next day.
  • When making the crumble topping (whether in the food processor or by hand) mix the ingredients thoroughly until the dry ingredients are no longer visible.
  • If you use unsalted butter add a good pinch of fine sea salt into your crumble mixture.
  • If you picked your own blackberries it’s best to use them as quickly as possible, ideally the same day. Don’t forget to rinse them thoroughly.
  • Best served immediately. Leftovers can be refrigerated for up to 3 days.
  • You can freeze the crumble (uncooked), covered with plastic wrap, for up to 3 months. Bake from frozen until golden.

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 41g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 93mg | Potassium: 297mg | Fiber: 9g | Sugar: 17g | Vitamin A: 514IU | Vitamin C: 21mg | Calcium: 66mg | Iron: 2mg