The Best Blackberry Crumble

Labeling this as the best blackberry crumble might seem like a reach, but I can assure you this will meet any of your sweet tooth needs. 

Summer means fresh berries, and fresh berries mean copious amounts of freshly baked pies, cobblers, tarts, and of course crumbles. 

Sweet juicy blackberries tossed in sugar, almond extract, and lemon zest. Topped with a crispy, buttery, and flaky crumble topping. This isn’t like a traditional crumble topping, instead, it resembles clusters of soft scones. It will melt in your mouth. Even more, if topped with cold vanilla bean ice cream or whipped cream.

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This recipe is super easy and each component can easily be made ahead of time. 

Simply toss together the blackberry mixture, put it in an airtight container and store in the fridge for up to 2 days. 

The crumble can also be prepared the same. Wrap it up tightly in plastic wrap and store in the fridge for up to 2 days or freezer for up to 5. 

The crumble topping is also an amazing shortcake substitute for strawberry shortcake. Believe it or not, it can also be made savory. Add in fresh herbs, such as rosemary or thyme to the dough and remove the sugar topping. Add it to a chicken pot pie and you got yourself another recipe. Delicious! 

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The Best Blackberry Crumble 

By: Taavi Moore    Makes: Serves 5-6

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Blackberry filling
  • 3 cups fresh or frozen blackberries 
  • 1/2 tsp lemon zest 
  • Juice from 1/2 lemon 
  • 1/4 tsp almond extract 
  • 1/2 cup organic cane sugar 
  • 1 tbsp cornstarch 
  • 1/3 cup cubed cold butter 
  • 2 cups unbleached all-purpose flour 
  • 2 tsp baking powder 
  • 1/4 tsp salt 
  • 1/2 tsp vanilla extract 
  • 1/2 cup + 3 tbsp almond milk 
  • 1/2 tsp apple cider vinegar 
  • Raw sugar (I used turbinado) 
  • Maple syrup 
  1. Preheat the oven to 350 degrees. Grease an 8×8-inch glass or pyrex baking dish. 
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt. Using a pastry blender, or fork cut the butter into the flour until the butter is pea-sized and it resembles a sand-like texture. 
  3. Whisk together the almond milk and vinegar. Set aside for 5 min. to slightly curdle. Add in the vanilla extract. Slowly add in the milk mixture into the dough and stir until a soft, slightly sticky dough forms. Refrigerate for now. 
  4. In a large mixing bowl, carefully toss blackberries in all the mixture ingredients. Spread evenly into the baking dish. Pull off pieces of the cobbler dough and sprinkle over the blackberries. Do this in a generous layer. Brush over maple syrup on the cobbler and sprinkle over raw sugar. Bake for 38-40 min. or until golden brown. Cool for 5 min. to let juices set. 
  5. Serve with vanilla bean ice cream or whipped cream. Enjoy! 

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