Blackberry Lime Crumble

Blackberry Lime Crumble

Hello and Happy Summer, Everyone!

As a teacher, I relentlessly plan, facilitate, and improve throughout the school year to ensure that my students’ needs are met, and I’m doing the best that I can to guide them. I love my job and the people with whom I work, but I also try to embrace the freedom of summer.

Even though it is the summer time, I have been trying to keep up somewhat of a routine. You see, I’m a girl on the go. I like to feel a sense of purpose and accomplishment. Therefore, my weekdays have constantly stayed the same. I’ve been waking up at 4:45 AM (I know, I’m crazy) with Joshua to workout and weight lift. We eat breakfast together and play J6 through our Amazon Echo, then he heads to work, and I plan out my day.



My days have included some berry picking, hikes with Cabott (my dog), reading for pleasure, and meeting up with friends. It has been wonderful so far.


I wanted to share a recipe with you today that has been in the works for a while. Strawberry season has come and gone in Connecticut, but I’m anxiously awaiting the fresh blackberries and raspberries here. While I have been waiting, I was approached by the Oregon Raspberry & Blackberry Commission to create a recipe using frozen berries from Oregon and I was up for the challenge.

The Oregon Raspberry & Blackberry Commission works with local farms to promote fresh and frozen Oregon berries. They are always a pleasure to work with and do some amazing things in the community as well.



Using the resources and guidelines given to me, I whipped up a delicious and summer friendly Blackberry Lime Crumble. This crumble has the perfect amount of tartness to sweetness ratio and is perfect for a small gathering or picnic. You can serve it hot or cold with a giant scoop of ice cream or swirl of whip cream.


Blackberry Lime Crumble


  • 2-1/2 cups blackberries (frozen)
  • 1/3 cup granulated sugar
  • 2 tsp lime juice
  • 1 tsp coconut extract
  • Crumble Topping
  • 1/2 cup all purpose flour
  • 1/4 cup light brown sugar
  • 1/2 cup coconut flakes
  • 1/4 cup old fashioned oats
  • 4 tbsp butter (chilled)
  • 1/4 tsp salt


  1. Preheat the oven to 375 degrees.
  2. In a mixing bowl, combine blackberries, sugar, lime juice and coconut extract.
  3. Cut butter into small cubes. Place in bowl with flour, brown sugar, coconut, oats, and salt. Use masher or hands to mix crumble topping until combined.
  4. Spray pie dish with cooking spray. Add berries to pie dish and spread evenly. Add crumble topping.
  5. Bake for 35 minutes or until bubbling. Top should be golden brown. Check halfway through baking process. If topping is getting brown, place foil over crumble.
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Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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