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Top-down view of a slice of blackberry rhubarb crumble on a clean white plate on the white marble cooktop. The slice shows the golden, crunchy crumble topping and juicy fruit filling. A spoon is placed next to the serving, highlighting the contrast between the crispy topping and the soft, flavorful fruit.

Rhubarb and Blackberry Crumble

This blackberry rhubarb crumble is a comforting treat with a crisp topping and tangy fruit filling. Perfectly baked with a hint of spice and crunchy walnuts, it’s a delightful dessert to enjoy with family and friends.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 309 kcal

Equipment

  • 9x13 inch baking dish
  • medium mixing bowl
  • Small Mixing Bowl
  • Whisk
  • Baking spray
  • Spoons or hands for mixing

Ingredients
  

For the fruit:

  • 18 ounces fresh blackberries washed and picked over
  • 1 1/2 pounds fresh rhubarb rinsed and cut into 1/4-inch thick half moons
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch salt

For the crumble topping:

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts chopped
  • 8 tablespoons unsalted butter 1 stick, melted

Instructions
 

  • Preheat oven to 375°F and grease a 9x13-inch baking dish.
  • Toss blackberries and rhubarb with brown sugar, cinnamon, ginger, and salt. Spread in the prepared dish.
    Top-down view of a large mixing bowl on a clean kitchen countertop with a white marble cooktop background. Fresh blackberries and sliced rhubarb are tossed with dark brown sugar, ground cinnamon, ground ginger, and a pinch of salt, highlighting the vibrant colors of the fruit coated in the spiced sugar mixture.
  • In a bowl, mix flour, baking powder, and salt. Stir in brown sugar.
    Top-down view of a mixing bowl on the white marble cooktop. Flour, baking powder, salt, and dark brown sugar are being mixed. Whisked eggs and vanilla extract are added to the mixture, forming a clumpy, crumbly dough for the topping.
  • Whisk eggs and vanilla in a separate bowl, then mix into flour mixture. Use hands to form clumpy dough.
  • Drop clumps of dough over the fruit, sprinkle with walnuts, and drizzle with melted butter.
    Top-down view of a greased 9x13-inch baking dish on the white marble cooktop. The fruit mixture is evenly spread in the dish. Clumps of crumble dough are dropped over the fruit, with chopped walnuts and melted butter drizzled on top. The scene shows the layered assembly of the crumble.
  • Bake for 35 minutes until top is golden brown and filling is bubbly.
    Top-down view of the blackberry rhubarb crumble baking in the oven at 375°F. The topping is golden brown, and the fruit filling is bubbling around the edges. The scene captures the crumble in the final stages of baking with a crisp topping and tender, juicy fruit.
  • Let cool for about 30 minutes before serving.
    Top-down view of a slice of blackberry rhubarb crumble on a clean white plate on the white marble cooktop. The slice shows the golden, crunchy crumble topping and juicy fruit filling. A spoon is placed next to the serving, highlighting the contrast between the crispy topping and the soft, flavorful fruit.