I’ve been meaning to post this blackberry crumble recipe on here for ages. The problem is that as soon as it’s baked and cooled, I eat it. It’s unavoidable. So when I found out that this week’s #SundaySupper theme would be recipes on the lighter side, I decided that I would practice self-restraint and not eat it all, so that I could take a picture and contribute this recipe.
I’ll tell you right up front that this recipe contains real butter and sugar. However, by my usual standards (i.e., a brownie pan 8 inches wide with 3 sticks of butter), this is definitely lighter. Plus, I use old-fashioned oats, white whole wheat flour, and fresh fruit. That’s health food in my book.
I make this at least once a week and it disappears within 12 hours. You can also make it with an equal amount of blueberries, apples, or whatever bakeable fruit you happen to have sitting around. It’s a toss up whether I like blackberry or blueberry best. The original Betty Crocker recipe is an apple crumble with all purpose flour, nutmeg, a bit less butter, and a lot more cinnamon. This is my version after several years of experimentation.
You’ll notice in the photos that I still didn’t get to take a picture of this untouched. Between me and the rest of the family, we took out a good two-thirds of this crumble before I was able to hide it away for a later photo. If you needed proof that this is worth trying, there you have it.
If you have a chance, I’d love to get your feedback on how I’m going to be renaming my blog. And don’t forget to check out all the wonderful #SundaySupper recipes for a lighter New Year located below this recipe!
- 12 oz (about 3 cups) of blackberries, fresh or frozen
- 6 tablespoons of unsalted butter, softened
- ⅔ cup of brown sugar
- ½ cup old fashioned oats
- ½ cup white whole wheat flour
- ¼ teaspoon cinnamon
- Pinch of salt
- Preheat the oven to 375. Prepare an 8 inch square or 9 inch round pan by lining it with foil. Place the berries in the lined pan.
- Place the butter, sugar, oats, flour, cinnamon, and salt in a medium sized bowl. Stir vigorously until the ingredients have formed into small clumps. At this point, there should be no loose flour or sugar in the bowl and no visible bits of butter.
- Using the back of the fork, compact the mixture firmly into the bowl until it sticks together in one large clump. Then, use the tines of the fork to gently break it into clumps of various sizes- some large, some small. Carefully tip the bowl sideways over the pan of berries and use the fork to scoot the clumps out of the bowl evenly over the top of the berries.
- Place the pan in the oven and bake for 30 minutes, or until the top is golden brown. Let cool until just slightly warm so that the topping can firm up properly. Enjoy!
- Almond Mocha Smoothie from The Foodie Army Wife
- Chocolate-Covered Berries Green Smoothie from Cupcakes & Kale Chips
- Citrus DeTox Spa Water from La Bella Vita Cucina
- Peachilious Smoothie from Peanut Butter and Peppers
Blissful Breakfast Items
- Apple Crumble Smoothie Bowl from Try Anything Once Culinary
- Light Eggs Benedict from Rants From My Crazy Kitchen
- Multigrain Scones from The Texan New Yorker
- Nutty Granola Bars from Pies and Plots
- Reduced Sugar Donuts from The Ninja Baker
- Broccoli Pesto from Curried Cantaloupe
- Fava Bean and Avocado Guacamole from Pancake Warriors
- Homemade Snickerdoodle Peanut Butter from Wallflour Girl
- Norwegian Egg Benedict from Brunch with Joy
- Roasted Pumpkin and Chevre Bruschetta from Jane’s Adventures in Dinner
- Spicy Curried Lentil Spread with Winter Veggies from Lifestyle Food Artistry
Savory Soups and Sides
- Butternut Squash and Roasted Red Pepper Soup from Cindy’s Recipes and Writings
- Light Creamed Roasted Vegetable Soup from Kudos Kitchen by Renee
- Detox Chicken Bok Choy Soup from Nosh My Way
- French Potato Leek Soup from Curious Cuisiniere
- Gluten Free Chicken Pho Soup from Gluten Free Crumbley
- Marinated Tomato and Mozzarella Salad from From Gate to Plate
- Quinoa Mango Pomegranate Spinach Salad with White Balsamic Vinigrette from Serena Bakes Simply From Scratch
- Red Cabbage and Golden Raisin Salad from girlichef
- Shredded Brussels Sprouts and Endive Slaw with Champagne Vinaigrette from Take A Bite Out of Boca
- Spinach and Black Bean Ravioletti Soup from Big Bear’s Wife
- Black Pepper Tofu with Black Garlic Sauce from Hezzi-D’s Books and Cooks
- Fish Steamed with Spicy Couscous from Food Lust People Love
- Greek Style Gyros with Tzatziki Sauce from Nik Snacks
- Kale Pesto with Squash Noodles from Ruffles & Truffles
- Mexican Turkey Cutlets from Magnolia Days
- Meyer Lemon Roasted Chicken Thighs, Fennel & Sweet Potato from The Girl In The Little Red Kitchen
- Portuguese Kale Soup from Recipes Food and Cooking
- Salmon with Mushroom Sauce from Cooking Chat
- Skinny Chicken-Leek Pot Pie from The Weekend Gourmet
- Slow Cooker Chicken Enchilada Quinoa from Bobbi’s Kosy Kitchen
- Slow Cooker Italian Barley & Sausage from Foxes Loves Lemons
- Tomato Basil Soup with Grilled Pimento Cheese Sandwiches from Food Done Light
- Tomato Goat Cheese Arugula Flatbread from Family Foodie
- Easy to be Green Chocolate Chip Cookies from What Smells So Good?
- Fruit Parfait from Desserts Required
- Maple Pear Scones from Killer Bunnies, Inc
- Easy Blackberry Crumble from The Perfect Brownie
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