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This skillet Blackberry Crumble is loaded with juicy berries and topped with a sweet crunchy buttery topping. Serve it warm with a scoop of vanilla ice cream and enjoy any night of the week!

overhead shot of blackberry crumble in a cast iron skillet.

Blackberry Crumble

I like baking with fruit – like my raspberry cream cheese coffee cake, apple cinnamon swirl bread, and raspberry cream cheese crumb cake…but I hadn’t made a crumble.

When fresh blackberries are in season it’s a great time to take advantage of this crumble recipe. If you’ve taken a trip to your local farmer’s market or the grocery store and are wondering what to do with those berries, this classic blackberry crumble is your answer.

Make some blackberry lemonade while you’re at it.

If blackberries aren’t your thing, you can sub out different fruits to suit your tastes – like strawberries, raspberries, or even apples.

blackberry crumble in a cast iron skillet

Why you’ll love this easy blackberry crumble recipe

  • Perfect Dessert – Fruit crumbles are so easy! Just a handful of ingredients.
  • Fresh Berries – Crumble recipes are a delicious way to use up fresh berries.
  • Ultimate Summer Dessert – Such an easy recipe and the perfect sweetness with a scoop of vanilla bean ice cream.

What’s the difference between a crisp, crumble, and cobbler?

Before we get down to business you might be wondering what the difference between a crumble, a crisp, and a cobbler is. If you get these confused you are not alone (I still can’t keep them straight)!

The one thing all of these dishes have in common is they are all fruit-based desserts that get baked with some sort of pastry topping. The difference is in the type of pastry.

Although they are very similar (hence the confusion) in the fruit base and the signature juice that bubbles to the top, it’s in the ingredients used for the topping that separates them.

Cobblers usually have a biscuit, cake, or cookie topping. Dollops of dough are dropped on top prior to baking.

Crumbles and crisps are even more similar to one another in that they both use a streusel topping and really the only difference is crisps use oats in theirs and crumbles do not!

Whether it is the sweet baked fruit you love or that buttery crunchy topping, it really is the perfect addition to any backyard BBQ, weeknight dinner menu or even a weekend brunch!

overhead shot of ingredients laid out to make blackberry crumble.

Equipment you’ll need

  • Cast Iron Skillet – If you don’t have a skillet, you can also use a glass baking dish.
  • Mixing Bowls – You know I love the mixing bowls with the grippy bottoms.
  • Whisk – Makes it easy to mix flour, sugar, and egg.


Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • July Blackberries – Wild blackberries will work as well if you are lucky enough to have some growing in your yard.
  • All-purpose flour
  • White sugar
  • Egg
  • Butter
  • Lemon juice
  • Brown sugar
  • Cinnamon

How to make a Blackberry Crumble

  1. STEP ONE: Preheat your oven. In a mixing bowl, combine flour, white sugar and egg combining well until it is fine, coarse crumbs..
  2. STEP TWO: Butter the skillet. Melt the remaining butter and set aside. Add blackberries to the skillet and cover with lemon juice.
  3. STEP THREE: Sprinkle the flour mixture over top of the berries and drizzle with melted butter.
  4. STEP FOUR: Finally, sprinkle the top with cinnamon and brown sugar and bake in the oven until done.
overhead shots of blackberry crumble being prepared in a skillet

How do you prepare blackberries?

Placing them in a bowl of cold salt water for an hour or two will help kill any bugs or dirt. Then rinse them well, picking off any bits of stem or leaves as you go.

How do you sweeten blackberries?

If you happen to have picked up a batch of blackberries that are not as sweet as you would like, or perhaps you’ve bought them when they are not quite in season, either way a tried and true method to sweeten those tart berries are to put them in a bowl, sprinkle a bit of sugar on them and let them sit while the berries absorb the sugar and the sweet juices are released.

You can also use a bit of honey or maple syrup and even a bit of fruit juice for the same result.

forkful of blackberry crumble served with vanilla ice cream.

What if I don’t have a skillet?

If you don’t have a skillet, not to worry. You can definitely make this crumble using an 8×8 glass baking dish!

Does it need to be refrigerated?

Crumbles can remain at room temperature for up to 3 days, however best to eat within a day or two.

It can be kept in the fridge for up to a week in a container covered in loosely wrapped plastic.

If you are wanting to freeze any leftover crumble, seal it in an airtight container and will be good for up to 5 months.

What should I serve with crumble?

Aside from the ever popular vanilla ice cream, you can try things like a custard or whipped topping. And of course, you might not need any topping at all, it is fantastic all on its own.

Need more fruit based desserts? Try these:

overhead shot of blackberry crumble with text overlay.

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overhead shot of blackberry crumble in a cast iron skillet
4.86 from 34 votes

Blackberry Crumble

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
This skillet Blackberry Crumble is loaded with juicy berries and topped with a sweet crunchy buttery topping. Serve it warm with a scoop of vanilla ice cream and enjoy any night of the week!


  • 1 cup all purpose flour
  • 1 cup granulated white sugar
  • 1 large egg
  • ½ cup unsalted butter melted & cooled
  • 4 cups blackberries washed & dried
  • 2 Tablespoons lemon juice
  • ½ tsp cinnamon
  • 1 Tablespoons brown sugar


  • Preheat your oven to 375°F and butter the skillet. Set aside.
  • To a large bowl, add the flour, white sugar, and egg. Blend well until it’s a fine, coarse, powder.
  • Melt the butter and set aside.
  • Add washed blackberries to prepared skillet and cover with lemon juice.
  • Top the berries with the flour mixture.
  • Drizzle the top with the melted butter.
  • Sprinkle the top with the cinnamon and brown sugar.
  • Bake in the oven for 35 minutes.
  • Serve warm with vanilla ice cream.


Serve warm with vanilla ice cream or whipped cream.
Store covered for up to 3 days.


Serving: 1g | Calories: 402kcal | Carbohydrates: 61g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 149mg | Potassium: 189mg | Fiber: 6g | Sugar: 40g | Vitamin A: 721IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. I have loads of frozen blackberries.
    Do you have a recipe alternative for using frozen berries for winter dessert?
    Looks so yummy, thanks!

  2. Would this work in a regular baking pan or glass dish? (I don’t have a skillet). You think any adjustments would be needed?

  3. 5 stars
    I’ve made this twice now and it always surprises me how quick and easy it is, yet the final result looks beautiful and tastes great! It’s a very budget-friendly dessert too, which is awesome. My entire family loves it, including my little niece who is a little over a yr old. 😀 I’d give it a solid 5/5!

  4. I went to the Farmers Market today and bought the most beautiful blackberries. They were not quite ripe enough but I added sugar per your suggestion. The recipe was easy to follow and turned out to be wonderful. I will definitely use this recipe again.

  5. 5 stars
    Loved it!
    Actually made with black raspberries and turned out great! The crust turned out very yummy and great compliment to berries.
    I didn’t use a pan but used a 9” pie glass plate.