Blackberry-Nectarine Crumble

As promised, here is the delicious fall fruit crumble that was the perfect vehicle for the luscious lemon ice cream.

Fresh nectarines and blackberries bask together in perfect fruit harmony. The topping is one of the best buttery crumble mixtures I’ve ever had on a fruit dessert. I’m pretty sure I could make a dessert completely out of the crumble topping and nothing else. Of course, I probably would have to add a swoosh of dark chocolate in there somewhere but that’s probably a discussion and recipe for another time. For now, let’s concentrate on the tender sweetness of this baked nectarine and blackberry crumble.

A perfectly warm, delicious, comforting fall fruit dessert, this easy-to-whip-up crumble is stunningly perfect with lemon or vanilla ice cream or simply a dollop of freshly whipped cream. Kira W., a longtime reader and recipe tester/reviewer, sent me the recipe and it will definitely be a dessert I make for years to come. Thanks, Kira!

Blackberry-Nectarine Crumble

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Blackberry-Nectarine Crumble

Yield: Serves 6-8

Blackberry-Nectarine Crumble


  • 6 nectarines. pitted and cut into thin slices
  • 1 pint blackberries
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup packed light brown sugar
  • 2 tablespoons water
  • Crumble:
  • 1 1/2 cups quick oats
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 cup butter, melted


  1. Preheat oven to 350° F. Butter or lightly grease the bottom of a 9×13 pan. Place nectarines, blackberries, cinnamon, salt, sugar and water in the pan. Toss gently to coat the berries in the sugar mixture.
  2. In a separate medium bowl, mix together all the ingredients for the crumble until the mixture is moist and crumbly. Sprinkle evenly over the top of fruit mixture. Bake the crumble for 40 minutes. Remove from oven and allow to cool for 10-15 minutes before serving. Serve warm with ice cream or a dollop of freshly whipped cream.

Recipe Source: adapted slightly from Kira W.

22 Responses to Blackberry-Nectarine Crumble

  1. Robin says:

    The blackberries held their shape. There was extra juice in the pan, so I might add a thickening agent next time. The flavors were very good. I added about 1/8 teaspoon of salt to the crumble. The crumble was easy to make and excellent. I would use it with any kind of fruit.

  2. Julie says:

    Made this last night and it was incredibly delicious! Very easy, and so so good. The crumble was exceptional. I didn’t have a 9X13 so I made the full recipe, but in an 8 inch pie tin. I had to cook it for an extra 10-12 minutes, but it came out wonderfully.

  3. fmandds says:

    I made just the topping to put on top of raspberries that I needed to use up(2.5 cups raspberries, 1 TB cornstarch and 2/3 cup granulated sugar). Luckily your topping recipe made more than I needed and I got the luxury of eating it. Great recipe! When I have nectarines I now know what to do with them.

  4. Allyson says:

    I made this today with peaches and fresh wild blackberries (berries picked by my 4 yr old and myself in our backyard!) … and I think I may have died and gone to dessert heaven! What a fantastic combination of fruits – and the topping is unbelievable!

  5. […] Blackberry Nectarine Crumble from Mel’s Kitchen Cafe […]

  6. Kira says:

    We had this again with your adaption of brown sugar in place of white and it was perfection! If only you could perfect each of my recipes. Thanks.

  7. anne says:

    I made this with a frozen berry mix that had blueberries, blackberries, and raspberries. They were quite wet after I thawed them so instead of adding 2 T of water I added 2 T of flour and it was perfect. I’m quite sure than any combination of stone fruits and berries and this topping would be a home run. I’m going to buy another bag of berries to keep just in case I need a dessert last minute.

  8. Cameron says:

    I just took this out of the oven and my 3 year old and I are savoring every bite – so delicious!! I will definitely be making this again; thanks Mel!

  9. Lindsey says:

    Stumbled on your page {So glad I did!} This looks so delightful. Can’t wait to try it. Thanks for sharing!

  10. Sook says:

    Mmm.. this looks great, Melanie! I will have to try this recipe. 🙂

  11. grace says:

    the topping of a fruit dessert is the end-all, be-all for me, and this one sounds fantastic. interesting fruit combo too!

  12. Nikole says:

    What do you think about using frozen blackberries? Also, did you peel the nectarines?

    • Mel says:

      Nikole – frozen blackberries may work fine but you probably will want to thaw and drain them really well so the crumble isn’t soggy. I did not peel the nectarines – I liked the texture from the peels, but you could do either.

  13. Janelle says:

    Delicious! I used blueberries and peaches and everyone loved it.

  14. I made it with peaches and raspberries (because that’s what I had in my yard) and it is FabULoUs! I made it for dessert last night, and then ate it for breakfast and lunch today! Thanks a ton (literally, I think I have gained a ton!)

  15. I love the combination of fruits in this… I would have never thought to pair them together. Great job on this crumble! It really is one of the most simple, satisfying desserts out there. Thanks for the inspiration, Mel!

  16. Carolynn says:

    Yummy goodness!! I recently found this blog and had never tried anything out. Sometimes blogs look better than they taste but I tried your mini meatloaf…ended up needing to take dinner to someone who just had a baby and then fed our friends who stopped by the leftovers….all of us loved them!!! They were soooooo good! Thanks! I will be excited to try some more stuff out!

  17. Alison Wonderland says:

    I have apples coming out of my ears! What are your thoughts about subbing apples for the nectarines and blackberries?

  18. Sounds like the perfect combination warm blackberries and cool, tart lemon ice cream.

  19. Oh, drool. I will try this for sure!

  20. Kim in MD says:

    My family loves fruit crumbles and crisps! This one looks so simple to make and yet so delicious-perfect for the abundance of blackberries my mother-in-law gives me every summer! Peaches would also be delicious in this (peeled, of course). Thanks for sharing, Mel! 🙂

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