Blackberry crumble with Skyr
Our blackberry crumble combines sweet honey and tart fresh blackberries under a golden oat-spelt topping. A touch of thyme adds a fragrant twist, and a spoonful of skyr mixed with honey and vanilla provides a creamy contrast to the crisp topping. Ideal for any event, this dessert offers a comforting mix of textures and flavours, making it a favourite for berry lovers and dessert fans alike.
Ingredients
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3 tbsp
Coconut oil
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4 tbsp
Honey
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75 g
Oatmeal
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110 g
Spelt flour
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250 g
Blackberries
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Serve with
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1
Vanilla pod
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1 sprig
Fresh thyme
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Macerate the blackberries for a juicier, jammy blackberry crumble
For an extra juicy and flavourful crumble, try macerating the blackberries before baking. Simply toss them with a spoonful of honey or sugar and let them sit for about 30 minutes. This draws out their natural juices, giving you a rich, jammy filling once baked. It’s a small step that makes a big difference in taste and texture.
No coconut oil? Here's what to use instead
Unsalted butter is the simplest substitute for coconut oil and adds a rich, classic flavour to your crumble. Neutral oils like sunflower or canola also work nicely, and even olive oil can do the job in a pinch, just be aware it may add a slight savoury note. You can use the same amount of any of these alternatives – three tablespoons – with no need to adjust the quantity.
How to keep your blackberry crumble from browning too much
If your crumble topping is browning too quickly before the fruit is fully cooked, try covering the dish loosely with foil partway through baking. This shields the top while allowing the fruit underneath to continue bubbling away. You can also place the dish slightly lower in the oven to reduce direct heat from above. Keep an eye on the crumble in the last 5-10 minutes, it should be golden, not too dark. These simple adjustments help ensure a perfectly baked topping with no burnt bits.
Questions about this blackberry crumble recipe
Have a few questions before you bake? Whether you’re using frozen berries, looking for a spelt flour substitute, or wondering if crumble tastes just as good cold, we’ve got the answers to help you get the most out of this delicious recipe.
Can I make this blackberry crumble with frozen blackberries?
Yes, you can absolutely use frozen blackberries in this recipe. The texture may be a bit softer than with fresh berries, but the flavour will still be delicious. Simply swap fresh blackberries for the same amount of frozen, no need to thaw them first. Keep in mind that frozen berries release more liquid as they bake, so it’s a good idea to mix in 1-2 teaspoons of cornstarch with the berries and thyme to help thicken the juices. You might also need to add about 5 extra minutes to the baking time to account for the added moisture.
What can I use instead of spelt flour?
If you don’t have spelt flour on hand, there are several easy substitutes. Whole wheat flour works well for a similar nutty flavour, while plain all-purpose flour will give a more neutral taste. For a gluten-free option, try oat flour or a gluten-free flour blend, just note that the texture may be slightly different. Whichever you choose, use the same amount as the recipe calls for (i.e. 110 grams), and your crumble will still turn out delicious.
Can blackberry crumble be served cold (and still taste great)?
While this dessert is at its best when served warm from the oven, letting the crumble chill brings out a different texture and a slightly more intense, jammy berry flavour. It pairs especially well with a spoonful of cold skyr. Just store it in the fridge and enjoy it straight from there, or let it sit at room temperature for a few minutes before serving.
Nutritional values
Nutritional value, per
1409 Kcal
| Fibre | 24.1 gram fibers |
| Protein | 23.3 gram |
| Fat | 54.4 gram |
| Carbohydrates | 205.2 gram |
Other recipes
Skyr: this blackberry crumble's secret ingredient
Skyr might not be the first thing you think to serve with a warm crumble, but once you try it, there’s no going back. Creamy, and just slightly tangy, skyr balances the rich, jammy blackberries and golden crumble topping perfectly.
Stir in a little honey and vanilla to bring out its natural sweetness, and you’ve got a fresh, protein-rich alternative to whipped cream or custard. It’s the secret finishing touch that makes this dessert feel a little special without any extra fuss.
Brighten things up with a pop of citrus zest
A little citrus zest can do wonders for your crumble. Grate in some lemon, lime, or orange zest and mix it with the blackberries before baking to add a bright, zesty note that lifts the whole dish. The citrus helps balance the sweetness and enhances the flavour of the fruit, making each bite taste fresher and more vibrant. Just half a teaspoon is enough to bring a lovely burst of brightness to your crumble.
Add crunch to your blackberry crumble with a handful of toasted nuts
For extra texture and a rich, nutty flavour, try adding a handful of toasted nuts to your crumble topping. Chopped almonds, hazelnuts, or walnuts work especially well, simply toast them lightly in a dry pan or oven to bring out their natural sweetness before mixing them into the topping. It’s a simple addition that adds satisfying crunch and makes each bite a little more special.
Don’t throw out the vanilla pod! Here's how to use what’s left
After scraping out the seeds for your skyr, don’t throw away the vanilla pod, it still holds loads of flavour. One of the easiest ways to use it is by making homemade vanilla sugar: just place the empty pod in a jar of granulated sugar and let it infuse for a week or two. The result is beautifully fragrant sugar that adds a subtle vanilla note to your desserts.
Here are a few favourites where vanilla sugar works wonderfully:
- Cottage cheese dessert: a light and refreshing treat made with whipped cottage cheese, fresh berries, and a crisp topping for texture.
- No-bake cheesecake: an easy layered dessert with a creamy vanilla filling, blueberry compote, and a crunchy biscuit base, all served in individual glasses.
- Gluten-free chocolate cake: a rich, moist chocolate cake where vanilla sugar can add a lovely depth of flavour to the batter or whipped cream topping.
Add a twist with these herby crumble variations
This recipe uses fresh thyme to add a gentle earthiness that pairs beautifully with blackberries. For a more aromatic, woodland note, try a touch of rosemary, just chop it finely and use it sparingly so it doesn’t overpower the fruit.
If you prefer something less intense, mint offers a fresh, vibrant flavour. Simply stir it into the berries just before baking or sprinkle it on top when serving. These subtle herbal twists bring a unique depth to the blackberry crumble, adding something unexpected yet delicious.
