This recipe is a keeper. And one I would categorize as a dessert. It’s sweet and delicious and utilized fresh fruit. Fresh blackberries to be exact. We have so many that grow wild out back on our property. So during peak season I make a point to go out every day and pick. They are covered in thorns and located in the brush so I have to wear long pants, boots and gloves. But it’s worth it because I put away 30+ jars of fresh black raspberry jam and made countless of these fresh black raspberry crumbles.
We prefer to bake in cast iron. You don’t have to, you could use a regular baking dish. But cast iron is what we use 80% of the time and my 13” was the perfect size for this blackberry crumble. I’m not even sure you’d categorize this as crumble but I’m also not sure what else to call it.
You could easily swap the fruit in this recipe for anything you want. I’ve done it with blueberries, blackberries, and red raspberries. We also have blackberries that grow wild but by the time that season comes on in Michigan, black raspberry season is ending. I am exhausted by then and don’t really bother too much with the blackberries. They’re at the back of the property and they take FOREVER to ripen. But we did save some and turned those into jam.
1 cup flour
1 cup sugar
1 cup milk
4 Tbsp melted butter
Icing (powdered sugar, milk and vanilla)
Baking Instructions for Blackberry Crumble
1. Start by mixing up your flour, sugar, milk and butter in a mixing bowl.
2. Pour this mixture into a greased pan. In this case a buttered cast iron skillet.
3. Pour as many raspberries as you want on top and push them down into the batter.
4. Bake at 350° for 50 minutes.
5. To make icing, mix up powdered sugar, 1 Tbsp vanilla and enough milk to get the consistency you want.
6. Pour icing over hot black raspberry crumble.
We sometimes top ours with homemade vanilla ice cream too!