This blackberry crumble slice is super easy to make and tastes amazing. Make with seasonal fresh berries or frozen.

Is there anything better than baking with produce you gathered yourself? Or produce that your friends have given you! Having an abundance of wild blackberry bushes near our property lead to the creation of my super popular Blackberry Crumble Slice. Born out of a need to use up these fresh berries, this slice has already become a firm favourite with my Instagram followers.

The base and topping are the same mixture, just with a little more butter and oats added to the topping for some extra chew! The berries can be added in as they are - no stewing or cooking required. 

If you can't get your hands on blackberries, blueberries or raspberries would be a great substitute here. If you have young kids, taking them with you to forage for berries can be a lot of fun! This slice is also a great lunchbox filler and both my boys loved it. 

HOW TO MAKE blackberry crumble slice:

Preheat the oven to 180°C fanbake. Spray a 20cm square tin with oil and line with baking paper. Next, whisk the dry ingredients of the mixture together: flour, sugar and cinnamon. Then pour in the melted butter, vanilla and egg, mixing until all the flour has been combined.

Reserve 1 cup of the mixture to be used for the topping, then press the remaining mixture into the base of the tin. Spread the blackberries evenly over the base.

Take your reserved cup of mixture and tip it back into the mixing bowl, adding the additional 30g of melted butter and rolled oats. Mix together until a nice crumble forms. Crumble the oaty topping over the blackberry layer and press softly with your hands.

Bake for 35-45 minutes until the top goes golden brown and the base is cooked through. Allow the slice to cool in the tin before lifting out and cutting into squares.

If you are looking for more recipes using berries check out my posts for Chocolate and Raspberry Skillet Brownie and Ambrosia, both excellent ways to make the most of summer berries!

Common questions about this recipe:

What other berries could be used in crumble slice? Raspberries, blueberries, boysenberries, strawberries or even plums and other soft stone fruit. 

Do they have to be fresh berries? No you can use frozen, just thaw before adding to the slice and strain off any liquid. Canned berries, apples and pears would also be delicious. 

What size tin is used? I used a 20 x 20 cm tin lined with baking paper. I find spraying the tin with oil helps the baking paper stick. 

How to store blackberry crumble slice? I store mine in an airtight container for up to a 3 days, (if it lasts that long!).

Can this be served as a dessert? Yes! Serve a large slice warm with a scoop of vanilla ice cream.

When are blackberries in season? In New Zealand blackberries are ready for picking between January to March, depending what part of the country you live in. 

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