Blackberry Crumb Recipe
Make Blackberry Crumb Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
Blackberry Filling
Crumb Topping
Finish
Method
Cookie Dough
- 1
Cream butter and sugars
In a medium bowl, beat the softened butter with the 1 tablespoon granulated sugar and 2 tablespoons brown sugar until light and slightly fluffy, about 1–2 minutes using a hand mixer or vigorous whisking.
- 2
Add yolk and vanilla
Mix in the egg yolk and 1 teaspoon vanilla extract until fully incorporated and smooth.
- 3
Combine dry ingredients
Whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon fine sea salt in a separate bowl.
- 4
Form dough
Gradually fold the dry ingredients into the butter mixture using a spatula until a soft, slightly crumbly but cohesive dough forms. If dough is too dry, add up to 1/2 teaspoon water; if too sticky, dust with a little extra flour. Chill the dough in the refrigerator for 20–30 minutes to firm slightly (this makes shaping easier).
Blackberry Filling
- 5
Cook blackberries
While the dough chills, combine 1 cup blackberries, 2 tablespoons granulated sugar, and 1 teaspoon lemon juice in a small saucepan over medium heat. Stir occasionally until berries begin to break down and release juices, about 4–6 minutes.
- 6
Thicken filling
In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon water until smooth. Add the slurry to the simmering berries and cook 1–2 minutes more, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and let cool to room temperature (about 15–20 minutes). The filling should be thick enough to hold shape when spooned.
Crumb Topping
- 7
Make crumbs
In a small bowl, mix 1 tablespoon flour, 1 tablespoon granulated sugar, a pinch of salt, and the optional 1 teaspoon chopped toasted almonds or oats. Cut in the 1 tablespoon cold cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Refrigerate the crumb topping while you shape the cookies so it stays cold.
Assembly & Bake
- 8
Preheat oven
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- 9
Portion dough
Remove chilled dough. Divide it into 8 equal portions (about 1 heaping tablespoon each). Flatten each portion into a disk in your palm or on a lightly floured surface, roughly 2–2.5 inches across.
- 10
Add filling
Place about 1 teaspoon of the cooled blackberry filling in the center of each dough disk, leaving a 1/4-inch border around the edge. Do not overfill.
- 11
Seal cookies
Gently fold the edges of each disk up and around the filling, pinching and rolling between your palms to seal and form a smooth round stuffed cookie. Make sure seams are sealed to prevent leaks. Place each cookie seam-side down on the prepared baking sheet, spacing about 2 inches apart.
- 12
- 13
Bake
Bake in the preheated oven for 12–15 minutes, or until cookies are lightly golden at the edges and the crumb topping is set. Rotate the sheet halfway through baking for even color.
- 14
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The filling will thicken further as it cools.