Easy Blackberry Crumble | Juicy Blackberries & Golden Crumble Topping - Steph’s Stove

If you love old-fashioned Southern desserts, you are going to LOVE this easy Blackberry Crumble! 🍇 This simple homemade dessert is packed with juicy blackberries and topped with a buttery, golden crumble that bakes up beautifully crisp and delicious. Serve it warm with a scoop of fresh whipped cream or vanilla ice cream for the ultimate Southern dessert! Whether you're looking for an easy blackberry dessert, a comforting fruit crumble, or a delicious way to use fresh blackberries, this recipe is sure to become a family favorite. This Blackberry Crumble is perfect for late-summer gatherings, Sunday dinners, potlucks, holidays, or anytime you're craving a homemade dessert that tastes like it came straight from Grandma's kitchen. Be sure to subscribe to Steph’s Stove for more Southern recipes, old-fashioned favorites, easy desserts, and delicious recipes that help you make memories one dish at a time! BLACKBERRY CRUMBLE 3 packages fresh blackberries (about 4 cups) 1 ½ cups self-rising flour * 2 cups sugar divided 2 eggs 2 sticks butter - melted (+ additional butter for buttering your pan) *If you are in a humid area or the humidity is high when making this dish, you may need additional flour to create the crumbly texture. Add a small amount of flour as needed, up to ½ - 1 cup adding in small increments. Pre-heat your oven to 350 degrees. Wash blackberries and set aside. In a medium bowl, combine flour with 1-cup of sugar and whisk until combined. Add two beaten eggs and mix together (use your hands) until the mixture becomes crumbly. Set aside. In a separate bowl, add washed blackberries and 1-cup of sugar tossing to coat all berries. Be careful while tossing berries as you only want them coated and not mashed. Set aside. Butter your baking dish (at least a 2-quart or a 9x13) and place sugared blackberries in the bottom of the pan. Cover the entire top with the crumber mixture and pour melted butter over the crumble mixture. Bake for 35-40 minutes or until