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Blackberry Lavender Crumble | URBAN BAKES

Blackberry Lavender Crumble

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  • Author: URBAN BAKES
  • Total Time: 1 hour
  • Yield: 9 inch crumble 1x
  • Diet: Vegetarian



A buttery crumble over a succulent blackberry lavender filling creates a charming dessert with a beautiful floral scent. A delightful treat best served warm with ice cream!




  • 6 cups (623 grams) fresh or frozen blackberries
  • 1/3 cup (67 grams) granulated sugar
  • 2 tablespoons (16 grams) cornstarch
  • 1 tablespoon dried culinary lavender


  • 1 1/2 cups (180 grams) all-purpose flour
  • 2/3 cup (150 grams) unsalted butter, melted
  • 2/3 cup (133 grams) granulated sugar
  • 2 teaspoons dried culinary lavender



  1. Heat oven to 400°F (205°C). Place a 9-inch (23 cm) pie plate over a rimmed baking sheet; set aside.
  2. FILLING:  Place blackberries into a large bowl. In a small bowl, whisk sugar, cornstarch and lavender. Sprinkle over the blackberries. Using a rubber spatula, gently toss the blackberries to evenly coat with the sugar-mixture. Transfer the blackberry-mixture into the pie plate; set aside.
  3. CRUMBLE:  In a small bowl mix flour, butter, sugar and lavender. The crumble may come together into a soft ball.  To loosen, break the crumble into small and medium-size crumbs, about the size of a pea and raspberry, respectively. Sprinkle the crumbs evenly over the filling.
  4. Bake for 35 to 40 minutes or until the fruit begins to bubble and the crumble topping is golden brown in color. Transfer the crumble onto a wire rack and allow it to cool for 15 minutes. Best served warm with vanilla bean ice cream. ENJOY!
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Crumble
  • Cuisine: American

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