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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Blackberry crumble slice
This delicious slice has a chewy oaty topping and a centre full of sweet berries.
Ingredients
- 2 cups self-raising flour
- 1 cup sugar
- 1 tsp cinnamon
- 150g butter, melted
- 1 tsp vanilla essence
- 1 egg
- 2 cups fresh blackberries (300g)
- ½ cup rolled oats
- 30g butter, melted
Instructions
- Preheat oven to 180°C fanbake. Spray a 20cm square tin with oil and line with baking paper.
- Add flour, sugar and cinnamon to a bowl and whisk together.
- Pour in melted butter and vanilla. Crack in the egg. Mix together until you can no longer see white bits of flour.
- Set aside 1 cup of mixture for the topping. Place the rest in to the tin and press into the base.
- Spread blackberries evenly over the base.
- Add the 1 cup of topping mix back to the bowl. Pour in rolled oats and the extra 30g of melted butter. Mix together with a spoon or press together with your hands.
- Crumble the oaty topping over the blackberry layer and press down softly with your hands.
- Bake for 35 - 45 minutes until the top is turning golden and the base is cooked through.
- Allow slice to cool in the tin before lifting out using the baking paper.
- Cut into squares. Serve at room temperature. Store in airtight container.
Notes
- If you can’t get your hands on fresh blackberries you can use frozen ones. Just thaw before adding to the slice and strain off any excess water.
- Other fresh frozen or canned berries would work so well in this crumble slice: Raspberries, Blueberries, Boysenberries, Sliced cherries or strawberries. I have even seen people try it with plums and stonefruit.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 207Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 264mgCarbohydrates: 28gFiber: 2gSugar: 13gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Caroline says
I made this with raspberry and white chocolate Devine
VJ cooks says
Oh wow that sounds amazing!
AB says
Can this be frozen? It's amazing ... but I'm the only one in the house that eats fruit crumbles. This is usually a plus, but I'm now facing a whole tray-full and don't think my waistline will appreciate it if I consume it all in 3 days
VJ cooks says
I've not tried that but I think it would be fine.
Roxanne says
Made it a week ago with frozen blueberries (thawed) & was so amazing I’ve made it again today. Quick & easy & really delicious!
Brenda says
I made this last week using frozen berries I thawed and drained them and it was Devine I took into my son's work to share, and next day I did it with apple that I had frozen drained that two hubby didn't want to share any of it he loves it so much, It was Soo easy to make and so yummy hot or cold I'm going to know this one of by heart in the near future
VJ cooks says
Oh that's awesome. Thank you for taking the time to let me know!
Ann-Marie says
I make this with roasted rhubarb, flavored with star anise. It is heavenly and I get SO MANY compliments! Sprinkle on a little raw sugar before you bake it, for that extra crunch!
VJ cooks says
Gosh that sounds delicious! I'll have to try it with rhubarb yum yum.
Hannah says
I make this recipe all the time, usually using a tin of drained boysenberries. Perfect every time, and delicious!
VJ cooks says
Oh that's great to know! Thank you for sharing 🙂
Vicki says
Wow!! I made this using thawed berries & used 3/4 cup of coconut sugar instead of white refined sugar. Flavour was amazing. Drizzled dark chocolate over the top. Definitely recommend & definitely on my bake again list.
VJ cooks says
Sounds delicious, Vicki!
Carla Cortes-Brown says
Hi.For a gluten free version, what can I replace the oats with?
Thanks
VJ cooks says
Hi Carla, in addition to replacing the flour with gf flour, you could adapt the topping to omit the oats by trying any of these options:
Option 1 (nutty):
¼ cup almond meal + ¼ cup desiccated coconut + 30g melted butter.
Option 2 (crunchy):
½ cup crushed gluten-free cornflakes or puffed rice + 30g melted butter.
Option 3 (closest to oats):
½ cup quinoa flakes or buckwheat flakes + 30g melted butter.
Pauline says
I replaced the rolled oats with desiccated coconut. The family enjoyed it.
VJ cooks says
Oh that's a great hack, especially if you were wanting to make it gluten free (with gluten flour etc). It can be hard to replicate oats sometimes! Thanks for the feedback.
Pauline says
I made this last week, the family loved it, as did our neighbour and we only managed a couple of slices .
I used 2 well drained boysenberries, worked well. As our grandson is now Gluten Free I swapped the rolled oats for desiccated coconut with the butter, worked well.
It is so good to read all the comments, helpful when we are unsure of what to choose as a substitute.
Mime says
It was okay - tasted fine but felt a little bit wet and certainly not enough reserved for the topping. I had baked it for someone else and didn’t feel like I could give it to them so it ended up in my freezer to be eaten as desert (I’ve no doubt it will be very tasty warmed through and served with yoghurt or icecream). I would do one and a half times the base recipe to ensure there was enough for the topping, and perhaps a little less butter or a little more flour to give the base a bit more structure
VJ cooks says
What size container were you making it in? It works perfectly for me when cooked in the recommended 20 x 20cm tin...