Summer is a time for foraging for fruit. Bring the magic of summer berries to your table with this sweet, brown sugar blackberry crumble.
Oh summer, how I love thee. Summer months in the Pacific Northwest mean fruitful gardens and walks outside where blackberry thickets, thorny and dense, provide sweet summer berries by the bucketful. As the long summer days climb toward their zenith, now is the time to enjoy blackberries by the handful. Or as perfectly baked up sweet treats, like this brown sugar blackberry crumble.
This brown sugar blackberry crumble puts blackberries front and center where they belong. When at their peak, mouthwatering blackberries provide an unexpected, sweet-tart surge of flavor that arguably, no other berry can provide. But the real secret to this dish? Why it’s the brown sugar and butter, of course! The combination of the two allows the blackberries to caramelize for an ooey-gooey, lick the spoon and ask for more experience. And let’s not forget about the crumble topping (pssst! tastes like an oatmeal cookie) and vegan lavender ice cream to top it all off!
It’s basically one of the best summer indulgences around. Because c’mon! Caramelized blackberries, oatmeal cookie-like crumble and ice cream?! Who doesn’t love all of that? Best of all, this recipe is fuss-free and takes only 10 minutes of hands on time. Which means more time for sitting in the middle of a summer garden andeating sweet treats, as the long evening begins to settle.
2 tbsp all purpose gluten-free flour (you can substitute all purpose flour here if you have no need to make this gluten-free)
1/4 cup packed organic, vegan brown sugar
1/4 tsp cinnamon
pinch of sea salt
4 tbsp vegan butter, softened
Pre-heat the oven to 350 degrees F. Lightly grease 4 ramekins with a bit of vegan butter.
In a medium-sized bowl, toss all blackberry filling ingredients together gently and set aside.
Using a wooden spoon or spatula, in a separate bowl, mix all crumble topping ingredients together except for the butter. Once dry ingredients have been lightly mixed together, add the butter piecewise to the mixture. Using your hands, lightly incorporate the butter until the topping becomes crumbly.
Distribute blackberry filling in equal amounts, between the 4 ramekins. Add the crumble topping on top.
Place the filled ramekins on a baking sheet and bake in the oven for 45 minutes or until the blackberries are bubbling and sticky. Remove the crumble from the oven and let cool for at least 15 minutes. Serve warm with a scoop of your favorite ice cream.
Looking for more recipes featuring summer sweet treats? Check out this one here and here! And if you make this recipe, I’d love to hear from you! Comment below or tag your posts #homegrownprovisions on Instagram so that I can see the delicious goodies you’re making!