Ingredients:

  • 4 cups (600g) fresh blackberries
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (1g) ground cinnamon
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) packed light brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 6 tbsp (85g) cold unsalted butter, cubed

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In an 8x8 inch baking dish, toss the blackberries with the granulated sugar, cornstarch, lemon juice, and 1/2 tsp cinnamon until the berries are evenly coated and a thick, glossy syrup forms.
  3. In a medium bowl, whisk together the all-purpose flour, brown sugar, 1 tsp cinnamon, and salt.
  4. Using a fork or pastry cutter, work the cold cubed butter into the dry ingredients until the mixture forms pea-sized clumps resembling wet sand.
  5. Sprinkle the crumble mixture evenly over the blackberries, ensuring the edges of the dish are covered.
  6. Bake for 20–25 minutes until the fruit is bubbling vigorously around the edges and the topping is a deep mahogany-gold color.