Petite Blackberry Crumble
This adorable blackberry crumble is the perfect small batch dessert and has a delicious crumble topping!
Servings: 2 servings
Calories: 223kcal
Equipment
- 6-inch cast iron skillet
Ingredients
- 1 ½ cups fresh blackberries rinsed
- 2 tablespoons granulated sugar or granulated sweetener of choice
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
Crumble Topping
- ¼ cup all-purpose or whole wheat flour
- ¼ cup old fashioned oats
- 2 tablespoons granulated sugar or granulated sweetener of choice
- pinch of salt
- ⅛ teaspoon cinnamon optional
- 1 tablespoon extra-virgin olive oil or melted butter
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350° F. Spray or grease a 6-inch cast iron skillet and set aside.
- Heat a small saucepan over medium-high heat. Add blackberries, sugar and lemon juice and stir to combine. Bring to a boil, reduce heat to medium, add cornstarch and simmer until blackberries just start to breakdown, about 3-4 minutes.
- Transfer blackberries to prepared skillet and set aside while you prepare the crumble topping.
Crumble Topping
- In a small bowl, combine flour, oats, sugar, salt, cinnamon, oil and lemon juice. Mix together with a fork until all ingredients are moistened and small clumps start to form. Pour crumble toping over blackberries and spread out into an even layer, leaving some edges exposed.
- Bake crumble for 20-25 minutes until crust is a light golden brown. Allow to cool for 5 minutes and top with a scoop of vanilla ice cream or Greek yogurt if desired. Enjoy!
Notes
See blog post above for substitution suggestions.
Nutrition
Serving: 0.5crumble | Calories: 223kcal | Carbohydrates: 35.9g | Protein: 3.9g | Fat: 8.2g | Saturated Fat: 1.2g | Sodium: 4mg | Fiber: 6.7g | Sugar: 14.2g