Rhubarb and Blackberry Crumble Recipe : Easy Homemade Fruit Dessert
If you’re looking for a rustic and wholesome dessert that highlights the beauty of seasonal fruit, this Rhubarb and Blackberry Crumble is for you. The tartness of rhubarb pairs beautifully with the natural sweetness of blackberries, creating a filling that’s both fruity and refreshing. The oat-based crumble topping is crisp and golden, with hints of almond and coconut sugar for extra depth of flavour.
This recipe is not only easy to make but also adaptable, perfect for cozy weeknight dinners, weekend gatherings, or even as a make-ahead dessert for entertaining. Whether you serve it warm with a scoop of vanilla ice cream, custard, or a dollop of Greek yogurt, it’s guaranteed to be a crowd-pleaser.
Fruit Preparation
Stewing the Fruit
The secret to a luscious crumble lies in the filling. Here’s how to prepare it:
- Prep the Rhubarb – Peel the outer layer if it’s tough, then chop the stalks into bite-sized chunks.
- Add to the Saucepan – Place the rhubarb into a saucepan with the blackberries.
- Flavour Boost – Add freshly grated ginger, coconut sugar, and vanilla extract. These bring warmth, sweetness, and depth to the tart fruit.
- Cook Gently – Bring the mixture to a boil, stirring often. In about 15 minutes, the rhubarb should soften and release its juices.
- Thicken If Needed – If the mixture is too runny, stir in a heaping teaspoon of oats or oat flour. Allow it to simmer for a few minutes until it thickens slightly.
Once ready, transfer the stewed fruit into your ovenproof dish. This fruity base is the heart of your crumble and should be slightly tangy, juicy, and sweet.
Making the Crumble Topping
The topping is what gives a crumble its irresistible crunch and texture. Here’s how to make it:
- Mix the Dry Ingredients – In a mixing bowl, combine the oats and coconut sugar.
- Add Flavourr – Stir in the almond extract (or vanilla if using). This adds a lovely nutty-sweet aroma.
- Bring It Together – Add olive oil and water. Stir until the mixture forms small clumps. It should be crumbly, not wet.
- Optional Extra Crunch – Add a handful of almond flakes for an extra texture.
Your topping should be slightly sticky and clumpy, perfect for scattering over the fruit filling.
Baking Instructions
- Preheat the Oven – Set your oven to 180°C (350°F).
- Assemble the Crumble – Spread the fruit mixture evenly in your ovenproof dish. Sprinkle the oat crumble topping generously over the fruit, covering it completely.
- Bake Until Golden – Place in the oven and bake for 25–30 minutes, or until the topping is golden brown and crisp.
- Cool slightly – Allow the crumble to cool for 5–10 minutes before serving. This resting time allows the fruit filling to settle and thicken slightly.
The result? A bubbling fruit base topped with a crisp, golden crumble that smells as good as it tastes.
Serving Suggestions
This crumble is best enjoyed warm, fresh from the oven. To elevate the experience, try pairing it with:
- Vanilla Ice Cream – The cold creaminess balances the warm, tangy fruit.
- Custard – A classic British pairing that makes every spoonful more indulgent.
- Greek Yogurt – For a lighter, tangy contrast that keeps things wholesome.
- Whipped Cream – Soft and airy, perfect for those who love extra richness.
The beauty of this dessert lies in its versatility; it can be rustic and simple for a family dinner or dressed up with toppings for a dinner party.
Storage Instructions
Keeping It Fresh
- Store leftover crumble in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 160°C (320°F) for 10–15 minutes to restore its crispness.
Freezing Instructions
- To freeze, let the crumble cool completely. Cover tightly with cling film or transfer to a freezer-safe container.
- Freeze for up to 2 months.
- Reheat directly from frozen at 160°C (320°F) until piping hot, adding a few extra minutes to baking time if needed.
Rhubarb And Blackberry Crumble Recipe
Ingredients
Video
Notes
Required Kitchen Tools
When preparing this Rhubarb and Blackberry Crumble, having the right tools makes the process easier and more enjoyable. Here’s what I recommend:- Sharp Knife & Cutting Board – For trimming and chopping the rhubarb into even pieces.
- Fine Grater – To grate fresh ginger, adding a zingy kick to the filling.
- Saucepan – Essential for stewing the fruit before baking, ensuring the rhubarb softens and the flavors meld.
- Mixing Bowl – To combine oats, sugar, and other topping ingredients.
- Ovenproof Baking Dish – Any size will work; the depth of the dish will determine the crumble-to-fruit ratio.
- Wooden Spoon or Spatula – For stirring the fruit mixture and mixing the crumble topping.
- Measuring Cups & Spoons – To ensure accurate proportions, especially for the crumble.
Frequently Asked Questions (FAQ)
1. Can I use frozen rhubarb and blackberries for this crumble?
Yes! Frozen fruit works just as well as fresh. If using frozen rhubarb or blackberries, don’t thaw them; add them straight to the pan and cook slightly longer to reduce excess liquid.
2. How do I stop my crumble from being too watery?
If your fruit mixture is too juicy, stir in a heaping teaspoon of oats or oat flour while cooking the filling. This naturally thickens the juices, so your crumble isn’t soggy.
3. Can I make this crumble gluten-free?
Absolutely! Just use certified gluten-free oats for the topping. The rest of the recipe is naturally gluten-free.
4. What other fruits can I add to this crumble?
This recipe is very adaptable. Try mixing in apples, pears, blueberries, or strawberries for extra sweetness and variety.
5. How can I make the topping extra crunchy?
For an extra crunch, add chopped nuts (such as almonds, pecans, or walnuts) or sprinkle in some seeds (like sunflower or pumpkin seeds). Baking a few extra minutes also helps crisp it up.
6. Can I prepare this crumble in advance?
Yes! You can assemble the fruit filling and crumble topping separately, then store them in the fridge for up to 24 hours. When ready to bake, assemble and pop it in the oven.
7. What’s the best way to serve Rhubarb and Blackberry Crumble?
It’s delicious on its own, but pairing it with custard, ice cream, or Greek yogurt makes it even more indulgent.
Conclusion
Making this Rhubarb and Blackberry Crumble is truly a celebration of seasonal fruit at its finest. The sharpness of rhubarb, the sweetness of blackberries, and the crunch of a golden oat topping come together to create a dessert that’s both comforting and refreshing.
It’s a fuss-free recipe, perfect for both beginner bakers and seasoned cooks. The best part? It’s endlessly adaptable; you can add different fruits, switch up the flavourings, or experiment with toppings to make it your own.
So, grab some rhubarb and blackberries, preheat your oven, and enjoy the irresistible aroma of this homemade crumble filling your kitchen. One bite, and you’ll see why it’s a timeless favourite.
Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.
