Early Summer Blackberry Crumble
A quick note from the cottage porch: This journal entry contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you use these links to gather your supplies from Amazon or Walmart, a small commission floats back to the cottage to keep the kettle boiling, at no extra cost to you.
The brambles finally offered up their first handful of ripe blackberries this morning.
Not enough for jam.
Not enough for a pie.
Just enough to remind me that summer has settled in.
So I carried them home in my basket, added a few more from the garden, and tucked them beneath a blanket of buttery oats, brown sugar, and a whisper of cinnamon.
The cottage now smells like warm berries and toasted oats.
Gather a Little Kitchen Magic
I’ve collected some of my favorite tools for bread-making, soup-simmering, herb-keeping, and everyday cottage kitchen magic in Maeve Moonbeam’s Cozy Kitchen Witch Essentials.
I suspect that’s one of the finest scents a home can wear.
Moonbeam Cottage Blackberry Crumble
Ingredients
- 4 cups fresh blackberries
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- ¾ cup rolled oats
- ¾ cup flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- Pinch of sea salt
- ½ cup cold butter, cubed
Directions
Mix the blackberries with the honey, lemon juice, and vanilla, then pour them into a buttered baking dish.
In a separate bowl, rub together the oats, flour, brown sugar, cinnamon, salt, and butter until the mixture resembles coarse crumbs.
Scatter the topping generously over the berries.
Bake at 350°F (175°C) for 35–40 minutes, until the berries are bubbling around the edges and the topping is golden brown.
Serve warm with a scoop of vanilla ice cream or a generous spoonful of fresh whipped cream.
I find it tastes even better when shared on the porch while the birds argue over whose turn it is to sing.
A curated collection of teas, mugs, honey, infusers, and cozy companions inspired by quiet mornings at Moonbeam Cottage.
Browse Maeve's Favorites
