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Bonne Maman Wild Blackberry Crumble

Bonne Maman Wild Blackberry Crumble



9 Tablespoons light brown sugar

9 Tablespoons whole almonds

9 Tablespoons chilled butter

7 Tablespoons oats (not instant)

7 Tablespoons flour

Cinnamon to taste


6 lbs. fresh blackberries (90 oz.) – wash and pick over

¼ cup instant Tapioca

¾ cups sugar

¼ cup flour

¼ cup of Bonne Maman Wild Blackberry Preserves

Zest of 1 medium lemon

Juice of 1 medium lemon

Cinnamon to taste


Mix berries with tapioca, sugar, flour, preserves, lemon zest, lemon juice and cinnamon. Let sit at room temperature for ¾ – 1 hour until tapioca is soft.

Preheat the oven to 350°. Pour berry mixture into the ungreased Le Creuset Marseille Heritage 2 ½ quart rectangular dish.

To make the crumble topping: Place all toppings ingredients into a food processor and grind until course. Press toppings over berries to cover the berries completely. Sprinkle with cinnamon.

Bake for 55-50 minutes or until bubbly. Cool slightly and serve with ice cream.

Note: This recipe tastes best if eaten the same day but if made in advance, store in the refrigerator.

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