August 28, 2014

A Summer Blackberry and Blueberry Crumble

Blackberry and Blueberry Crumble | Fork Knife Swoon

It’s been a while, I know. But, I am so, so happy to be (finally!) back in this space after a long month of transition. Moving across the country, living out of a suitcase for weeks, finding a house in an unfamiliar city, the seemingly impossible task of unpacking and organizing all of our possessions… (why do we own so much stuff??) It’s been fairly overwhelming.

Life is beginning to settle into a normal rhythm, day by day. There’s a certain comfort in just getting back to the ordinary routine of cooking and eating at home instead of out for every meal. Of picking clothes to wear from the closet instead of out of a suitcase. The Honey started his new job, and I’m enthusiastically back at work too, cooking, baking, photographing and writing. I’m slowly learning the layout of the grocery store and managing not to get lost while running errands. We’re enjoying the last few weeks of this spectacular Pacific Northwest summer; Taking the pup for a swim in the sound on warm afternoons and exploring the farmer’s market on Saturday mornings. Simply soaking in the sunshine before the grey skies and rain set in.

Blackberry and Blueberry Crumble | Fork Knife Swoon

Blackberry and Blueberry Crumble | Fork Knife Swoon

Between the bulging pallets of blueberries, blackberries and raspberries we pick up at the farmers market each week and the wild blackberries growing in every inch of available land they manage to sink their roots into, I’ve been in berry-hoarding heaven lately. I’m altogether obsessed, and our freezer is already filling up with ziplocs of sweet berries.

The first bit of baking I did in our new kitchen was this blackberry and blueberry crumble. It’s the sort of thing that’s perfect for summer; utilizing fresh, seasonal fruit, quick to make and so simple it barely requires a recipe. It’s also a dessert worth turning on the oven for on a stiflingly-hot August afternoon.

Simply being back in the kitchen – cooking again – starts to make our little blue house at the end of the cul-de-sac, surrounded by wild blackberries and towering pines, feel like home. Of course, the aroma of a berry crumble baking away in the oven helps quite a bit too.

Blackberry and Blueberry Crumble | Fork Knife Swoon

Blackberry and Blueberry Crumble | Fork Knife Swoon

 

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Blackberry and Blueberry Crumble | Fork Knife Swoon

Blackberry and Blueberry Crumble

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4-6 Servings 1x

Scale

Ingredients

Filling

  • 4 cups blackberries and blueberries
  • zest of 1 lemon
  • 2 tbsp granulated sugar

Crumble Topping

  • 1/2 cup rolled (old-fashioned) oats
  • 1/4 cup all-purpose flour (use oat or almond flour for a gluten-free option)
  • 3/8 cup brown sugar
  • pinch of fine-grain sea salt
  • 3 tbsp cold-pressed, unrefined coconut oil (room-temperature)

Instructions

  1. Preheat the oven to 375 degrees F. Toss together the berries, lemon zest and sugar. Fill a baking dish with the berries. Set aside.
  2. In a small mixing bowl, stir together the oats, flour, brown sugar and salt until combined. Add the coconut oil, and use the back of a fork to cut the oil into the dry ingredients. Continue until the oil is completely incorporated, and the mixture comes together into a chunky crumb. Crumble the topping over the berries.
  3. Bake for 30-40 minutes, until the crumble topping is golden brown and the berry juices begin to bubble. Remove from the oven and let cool for 15 minutes. Serve warm with fresh whipped cream or ice cream.

 

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19 Comments

  • Reply
    Carol
    July 19, 2019 at 1:24 pm

    Wild blackberries have been my favorite thing about Western WA for 52 years. So, and, No disrespect intended but in light of the description of where you live, please check your trees again. Pine? Coastal Washington? Might they be fir?

  • Reply
    Rose
    March 24, 2019 at 5:27 pm

    This was delicious! I added a little cinnamon & we loved it.

    • Reply
      Laura
      April 14, 2019 at 8:46 am

      Thank you so much, Rose!!

  • Reply
    Charity
    January 4, 2019 at 12:45 pm

    Is that 4 cups EACH of Blueberries AND Blackberries, or is it simply 4 cups total of Berry mixture?

  • Reply
    Robert Ross
    August 21, 2017 at 5:27 pm

    Hi . . . making the Blackberry Blueberry Crumble ( because our gardens are full of both now) and I noticed the crumble topping calling for 3/8 cup brown sugar. I’m assuming that is rather 3/4 cup, right? I’ve never seen a 3/8 cup in a recipe before. Anyway, going for the 3/4 cup . . . fingers crossed and it sure looks and sounds great!

    • Reply
      Laura
      August 29, 2017 at 4:09 pm

      Hi Robert! It should actually be 3/8 cups brown sugar, which equals 6 Tbsp. I know it may be an unusual measurement and I’m sorry if that wasn’t clear! (I’ll update the recipe notes) That being said, crumbles are pretty forgiving, and a little extra brown sugar isn’t a bad thing… 😉

      How did it turn out for you?

  • Reply
    Berry Swirled Maple Oatmeal Breakfast Bowls - Fork Knife Swoon
    February 5, 2015 at 5:12 pm

    […] talked about my seasonal produce hoarding before, but I might be even worse with non-perishables. There’s no […]

  • Reply
    Nicole ~ Cooking for Keeps
    August 29, 2014 at 1:54 pm

    Glad to have you back Laura! And what a great way to come back, this crumble is everything I love about summer — a summer I’m not quite ready to let go of…

    • Reply
      Laura
      August 29, 2014 at 10:04 pm

      Thanks, Nicole!! 🙂 I’m totally not ready to let go either…

  • Reply
    jenna @ just j.faye
    August 29, 2014 at 9:53 am

    Fruit crumbles never get old. This looks delicious!

    • Reply
      Laura
      August 29, 2014 at 11:11 am

      Thanks, Jenna!! 🙂

  • Reply
    SeriousCake
    August 29, 2014 at 9:01 am

    Beautiful pics Laura. And welcome to the Pacific Northwest! I hope you enjoy it as much as we do.

    • Reply
      Laura
      August 29, 2014 at 11:10 am

      Thank you so much! My husband is from the Pacific Northwest (Oregon) and he is so happy to be back, and I am loving it more every day!

  • Reply
    DessertForTwo
    August 29, 2014 at 8:24 am

    This is beautiful. I hope you get settled in soon. Moving is a pain. Glad you’re home now 🙂

    • Reply
      Laura
      August 29, 2014 at 11:06 am

      Thanks so much, Christina!!

  • Reply
    Chris @ Shared Appetite
    August 29, 2014 at 7:18 am

    I totally know the feeling. My wife and I finally are starting to feel a bit settled and “home” with our new house. We’ve been eating out almost every meal for a month, and it felt so good last night to cook together, in our new kitchen. Those berries are stunning, as is this dessert!

    • Reply
      Laura
      August 29, 2014 at 11:08 am

      Thank you, and congrats on settling in to your new house! It’s funny how those little things – like cooking together – can make all the difference.

  • Reply
    Caroline @ Shrinking Single
    August 29, 2014 at 5:49 am

    Love the idea of oats for the crumble. Berry crumble would have to be my favourite dessert – after chocolate of course.

    • Reply
      Laura
      August 29, 2014 at 11:05 am

      Thanks, Caroline! I love crumbles and crisps with just about any type of fruit… but yes, chocolate has also reserved a special place in my heart above all 🙂