Blackberry Crumble

It is getting cold here and before my blackberries hibernate for the fall, I took this super pretty picture of it. You guys, this is just a little part of the blackberry patch I have in my yard. Although some neighbors are not very happy with their patch thinking that blackberry vines are a nuisance, I beg to disagree. Yes, it has very pointy thorns and it can really crawl to the porch faster than you can say blackberry, but having lived in Kansas and I had known how expensive blackberries are sold in the store, I say, send all those blackberries my way and I’ll make them into a Blackberry crumble, Blackberry pie,blackberry smoothie and whatever…

So enjoy this Blackberry Crumble as the initial Blackberry post coming your way very very soon.

I still have 5 more cups of Blackberry in my freezer; but since I can, I went to the Blackberry patch and harvested 6 cups of Blackberry and made this crumble for my friend’s 50th party potluck. I was very hesitant to bring pie to her party because most of the guests are Filipinos. And as you know PIES AND FILIPINOS are just a strange or weird combination; but I thought, why not? Saying I was worried was an understatement because I don’t want my Blackberry Crumble to be ignored specially when it’s competing against the Leche Flan and the Dinuguan… I was afraid it will just be left uneaten. As a benefactor, it feels so insulting when your food is the only one left untouched. But, I was glad that some Pinoys were adventurous and ate the whole Blackberry Crumble before the party even started. I even hope the birthday girl was able to taste it.

So guys, dig into this Blackberry Crumble. It has a gentle taste of ginger and the balance between the Blackberry and sugar. It is super delicious.

It is getting cold here and before my blackberries hibernate for the fall, I took this super pretty picture of it. You guys, this is just a little part of the blackberry patch I have in my yard. Blackberry Crumble

Blackberry Crumble
Super-easy to make blackberry crumble.
Recipe type: Dessert
  • 3 cups all -purpose flour
  • 2 cups firmly packed brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon iodized salt
  • 1½ cups unsalted butter,cut into ½ inch pieces
  • 2 teaspoons freshly chopped or ground ginger,divided
  • 2 large eggs,beaten
  • 4 cups fresh blackberries
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  1. Preheat oven at 375 F.
  2. Soften cut butter by microwaving it until soft but not melted.Set aside.
  3. In a large bowl, mix together flour and next 4 ingredients and egg plus the 1 teaspoon ginger. Mix all of the ingredients using your pastry blender, or in my case, I used my hands since I don't have pastry blender.
  4. Mix until the ingredients will look like a cookie dough. Reserve 1 cup of dough and press the remaining dough into the bottom of baking pan.
  5. In another bowl, stir together blackberries and remaining 2 ingredients and remaining 1 teaspoon fresh ginger. Pour mixture over dough in pan and sprinkle or place reserved dough on top of fruit.
  6. Bake for 45 minutes or until top is golden brown and bubbly. Let cool before serving.


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