I love to make this pear crisp in the Fall and Winter, so this blackberry crumble is my go-to in the warmer months.

Prep this dessert ahead of time, bake and cool, then serve to guests with a scoop of ice cream!

Why blackberry crumble with pistachios is a perfect dessert

The tangy, slow-cooked blackberries paired with the, buttery pistachio crust, creates this gourmet tasting mix of warm fruit and salty, buttery crunch. This dish is the perfect ending to any meal, at home alone or shared with friends and family. 

Ingredients needed for the blackberry crumble

For the blackberry filling: 

• Blackberries
• Lemon zest
• Cornstarch
• Granulated sugar
• Ground cardamom
• Kosher salt 

For the crumble topping:

• Brown sugar
• Ground Cardamom
• All-purpose flour
• Unsalted butter
• Pistachios

Tips for choosing the best blackberries

To ensure a sweet juicy berry every time, I choose blackberries that have fully ripened on the vine. I look for plump, deep black berries with a matte finish instead of the glossy ones. Avoid berries with red patches, a hard texture, or shrivelled skin.  

What is the secret to a good fruit crumble?

The secret to a good fruit crumble is the balance between a crisp, buttery topping and a thick, jammy fruit filling that doesn’t turn soggy. 

Tips for the filling

Cornstarch: Tossing your fruit with cornstarch or flour helps thicken the juices into a rich sauce and keeps the liquids from melting your crisp topping. 

Balance: Always add a squeeze of fresh lemon juice to your berries or fruit. It cuts through the sugar and brightens the natural fruit flavors. 

Tips for the topping

Cold Butter: Use cold, cubed butter to create pea-sized clumps. These pockets of butter create the perfect flaky, crisp texture. Expert tip – pop your butter in the freezer for 5-10 minutes prior to cutting into cubes, it’ll be easier to cut and will stay colder longer while making the topping.

Texture:  Adding chopped nuts to the flour mixture adds an unexpected that stands up to the soft fruit. 

Tips for baking

The Bubble Test: Do not pull the crumble out until the berry juices are actively bubbling around the edges. The bubbling ensures the cornstarch is thickening the liquid from the berries.

Variations and substitutions to customize the recipe

Switch up the topping texture

• Crunchy: Mix in chopped pecans, walnuts, sliced almonds, or pumpkin seeds.
• Sweet: Use dark brown sugar for a deep, molasses-like crunch.
• Spiced: Toss the flour with ground cinnamon, ginger, or a pinch of nutmeg.

Swap the fruit filling

• Blend Fruits: Combine the blackberries with sliced apples, pears, peaches, or tart rhubarb.
• Fresh Herbs: Toss the berries with finely chopped fresh mint, basil, or rosemary.
• Add Citrus: Grate in fresh orange or lime zest alongside the standard lemon juice.
• Spike It: Mix a tablespoon of bourbon, Amaretto, or Grand Marnier into the berry mixture.

Dietary substitutions

• Gluten-Free: Swap the all-purpose flour for almond flour, oat flour, or a 1:1 gluten-free baking blend.
• Vegan/Dairy-Free: Replace the dairy butter with cold, solidified coconut oil or a high-quality plant-based butter.
• Refined Sugar-Free: Sweeten the filling with pure maple syrup or honey in the filling and use coconut sugar in the topping.

Serving suggestions and presentation ideas

My favorite way to serve this crumble is topped with a scoop of vanilla ice cream, or with home-made whipping cream. If you’re wanting and elevated look for serving guests – garnish with fresh mint leaves, lemon zest, toasted pistachios or slivered almonds.  

Storage and reheating tips

How you store your berry crumble depends on when you plan to eat it.

Short-Term Storage (1-2 Days): You can leave a freshly baked crumble on the counter for up to two days. Let the crumble cool completely to room temperature. Cover the baking dish tightly with aluminum foil or plastic wrap. 

Medium-Term Storage (Up to 5 Days): If you need to keep it longer, store it in the fridge. Place the completely cooled crumble into the fridge, sealed tightly with foil or placed in an airtight container. 

Long-Term Storage (Up to 3 Months): This berry crumble freezes beautifully, either baked or unbaked.

• Unbaked (Recommended for best texture): Assemble the crumble in a freezer-safe dish, wrap it tightly in two layers of plastic wrap, and add a layer of aluminum foil. Bake directly from frozen at 350F adding 10 to 15 minutes to the original baking time.
• Baked: Freeze the completely cooled crumble using the same multi-layer wrapping method. Bake in a 350F oven until warmed through and the topping has become crispy again.

Reheating: Leftover crumble can be easily reheated, and my go-to method is in the oven. Simply pop your crumble into a 350F oven for about 10 to 15 minutes until it is warmed through and the topping crisps up again. If you are short on time, you can microwave individual portions for 30 to 45 seconds – just keep in mind that the topping will lose its crunch.

FAQ’s

More fruit desserts to make from the blog

• Easy & Delicious Gluten Free Rhubarb Crisp Recipe
• Strawberry Fruit Bars with an Oatmeal Crumble
• Grilled Peaches with Oat Crumble & Vanilla Ice Cream

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Easy and Delicious Blackberry Crumble with Pistachios

Discover the perfect blend of juicy blackberries and crunchy pistachios in this easy-to-make crumble that’s bursting with flavor and texture.

Course Dessert

Cuisine American

Keyword blackberry, fruit crumble

Servings 6 -8

Author Jess

Ingredients

For the blackberries

• 8 cups fresh blackberries
• 2 tsp finely grated lemon zest
• 2 tbsp fresh squeezed lemon juice
• ¼ cup cornstarch
• ½ cup granulated sugar
• ¼ tsp ground cardamom
• ½ tsp kosher salt

For the crumble topping –

• ⅓ cup lightly packed brown sugar
• ½ tsp ground cardamom
• ¾ cup all purpose flour
• 6 tbsp cold unsalted butter, cut into small cubes
• ¼ cup coarsely chopped shelled salted pistachios

Instructions

• Preheat the oven to 350F and place a rack in the lower third of the oven. Grease a 10-inch oven safe skillet or a 9×9 inch pan with nonstick cooking spray.
• Add the fresh blackberries to a large bowl with the lemon zest, lemon juice, cornstarch, granulated sugar, ground cardamom and salt. Stir to combine and then let sit for 5-10 minutes while the oven preheats.
• For the crumble topping, add the brown sugar, ground cardamom, all purpose flour and small cubes of butter to a medium bowl. Use your hands to rub all the ingredients together, breaking down the butter cubes, until it resembles a coarse meal, about pea-sized pieces. Add the pistachios and squeeze together the crumble with your hands to combine.
• Transfer fresh blackberries and all of the juices from their bowl to the prepared baking dish. Use your hands to scatter the crumble topping over the blackberries.
• Bake the crumble until the blackberry juices are bubbling around the edges and the top is golden brown, about 35-45 minutes. Let it cool slightly before serving scoops of the crumble with ice cream or whipped cream.

Notes

• Do not pull the crumble out until the berry juices are actively bubbling around the edges. The bubbling ensures the cornstarch is thickening the liquid from the berries.
• Gluten-Free: Swap the all-purpose flour for almond flour, oat flour, or a 1:1 gluten-free baking blend.
• Nut-free: Substitute the pistachios for rolled oats to make this nut-free.

Photography by: Kaeleigh Pugliese

The post Easy and Delicious Blackberry Crumble with Pistachios appeared first on Cooking in my Genes.

Making fruit crumbles and fruit crisps are always on my dessert menu in the Summer.

So, with a combination peaches and plums plus a simple low-sugar oat topping, you can eat this crumble for BREAKFAST!

Yes that’s right, this fruit crumble is for breakfast or brunch! All of the stone fruits are in season right now, including plums and peaches.

The stone fruit really stands out because it’s first sautéed and then baked, letting the natural, sweet juices come out. Topped with a delicious mixture of oats, walnuts, cinnamon and coconut, you will be going back for a second bowl! If you love sweet breakfasts like this High Protein Peach Baked Oatmeal, you’re sure to love this one.

Why you’ll love this breakfast crumble

• It’s made with simple ingredients!
• A fun twist on breakfast, you can meal prep this crumble for the week ahead.
• It’s wonderful to serve for brunch as well!
• You can serve this as a healthier dessert with a scoop of ice cream.
• Oats are a great source of fibre and delicious to start the day.

Ingredients to make this delicious stone fruit breakfast crumble recipe

Butter: a little bit of butter goes a long way to bring this crumble together, however, you can substitute with coconut oil if desired

Peaches: Use fresh, ripe peaches to make this breakfast crumble

Plums: I like to use red plums in this recipe, they’ve got the best flavour

Oats: oats are key for the topping; I like to use rolled oats but in a pinch you can use quick oats

Walnuts: I love the combination of oats, walnuts and stone fruits together

Seasonings: ground cinnamon, maple syrup and salt are used to sweeten and balance out the flavours.

How to make this breakfast crumble for breakfast this week

Step 1: Pre-heat the oven to 350F.

Step 2: Mix all of the oat crumble mixture ingredients together and set aside.

Step 3: In an oven-safe skillet melt 1 tbsp of unsalted butter or coconut oil over medium heat.

Step 4: Once melted, add the sliced fruit and cook for 5-7 minutes until fruit has softened slightly.

Step 5: Remove the pan from the heat and stir in 1 tbsp maple syrup. *See note below if not using an oven-safe skillet*

Step 6: Pour the oat mixture onto the fruit base and spread almost to the edge of the pan. Put the pan in the oven and bake for 15-20 minutes, until the topping is just starting to turn golden brown and the fruit mixture is bubbling.

Expert tips

• If you don’t have an oven-safe skillet, cook the fruit in a frying pan and then transfer to a baking dish before following the rest of the recipe.
• Depending on the season, fresh berries would be a great substitute for stone fruit to switch up the flavours. It will taste just like a fruit crisp! If you’re a fan of berries, try substituting the peaches and plums with a total of 3 cups fresh berries to make a breakfast berry crumble.
• If you don’t have shredded coconut on hand, substitute with more oats instead.
• Pump up the nutrition in this crumble to make this a healthy breakfast by adding 1-2 tablespoons of flaxseed to the oat topping.
• Make this a high protein breakfast crumble by topping the finished baked crumble with Greek yogurt and a spoonful of almond butter.

Common questions

Can I make this gluten-free?
Make this a gluten-free breakfast crumble by using certified gluten free oats in the crumble topping

How can I make this breakfast crumble nut-free?
Substitute the chopped walnuts for an equal amount of oats. Alternatively, you could use flaxseed for a nuttier flavour.

Can I make this crumble with frozen fruit?
I’ve only tested this recipe with fresh fruit. If you try using frozen fruit, just know that the fruit mixture could be a bit more watery. I recommend sauteeing the frozen fruit for about 10-15 minutes before topping with the oat mixture and placing in the oven.

How to store this breakfast crumble

Store leftovers in an airtight container for up to 3 days in the fridge. Reheat leftovers in the microwave or eat at room temperature.

More breakfast recipes to love from the blog

High Protein Carrot Cake Baked Oatmeal Breakfast

Easy & Healthy Blueberry Oatmeal Pancakes Recipe

Zucchini Oatmeal Breakfast Cookies

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Easy & Delicious Stone Fruit Breakfast Crumble Recipe

This Stone Fruit Breakfast Crumble is an easy one pan breakfast. Peaches & plums are topped with an oat crumble for a tasty breakfast bite!

Course Breakfast, brunch

Cuisine American

Keyword breakfast, breakfast bowl, fruit crumble

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 tbsp unsalted butter or coconut oil
• 2 large peaches, sliced
• 2 red plums, sliced
• 1 tbsp maple syrup

Oat Topping:

• 1 1/4 cup rolled oats
• 1/3 cup chopped walnuts
• 1/2 tsp cinnamon
• 1/4 cup unsweeteed shredded coconut
• 1 tbsp melted unsalted butter or coconut oil
• 1 tbsp maple syrup
• 1/4 tsp sea salt

Instructions

• Pre-heat the oven to 350F.
• Mix all of the oat topping ingredients together and set aside.
• In an oven-safe skillet melt 1 tbsp of unsalted butter or coconut oil over medium heat.
• Once melted, add the sliced fruit and cook for 5-7 minutes until fruit has softened slightly.
• Remove the pan from the heat and stir in 1 tbsp maple syrup. *See note below if not using an oven-safe skilled*
• Pour the oat topping onto the fruit and spread almost to the edge of the pan. Put the pan in the oven and bake for 15-20 minutes, until the topping is just starting to brown and fruit mixture is bubbling.

Notes

If you don't have an oven-safe skillet, cook the fruit in a frying pan and then transfer to a baking dish before following the rest of the recipe.

The post Easy & Delicious Stone Fruit Breakfast Crumble Recipe appeared first on Cooking in my Genes.