RECIPE // anise and blackberry skillet crumble

The sun is shining, sandals are out and real berries are back on shelves. Not the tasteless ones we see all year long, but instead the real, fragrant berries that seem to come right from our backyards (I mean the one we wish we had!). Today, for my first post on Jojotastic, I want to share one of my favorite summertime recipes, anise and blackberry skillet crumble.

RECIPE // anise and blackberry skillet crumble

Blackberries have an interesting twist to them since A. they are black (can’t think of another fruit with such a Goth color), B. their taste is pretty mild compared to more acidic berries, and C. they are rumored to keep your skin young and glowy! For these reasons, blackberries are THE ingredient of choice to indulge in all summer long! In this recipe, the subtle fruity flavor of the blackberry pairs very well with the sweet-n-spicy kick of the anise. I could imagine how good this combination must be in a cocktail form (mental note taken).

RECIPE // anise and blackberry skillet crumble

This crunchy crumble served with anise infused whipped cream will be a huge hit at your next dinner party. My testers and I still rave about it and it probably will become one of my staple for all of my summertime entertaining. This recipe is easy to prepare since it doesn’t require fancy equipment (just your hands). To add to the cuteness effect, I baked and served mine in this adorable octagonal cast iron skillet (c/o Finex).


For the blackberry filling

  • 400 g blackberries (I used a mix of fresh ones and frozen ones)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon star anise seeds powder
  • 3 tablespoons brown sugar
  • 20 g toasted sliced almonds

For the crumble topping

  • 100 g all-purpose flour
  • 50 g light brown sugar
  • 50 g granulated sugar
  • 100 g butter, diced
  • 100 g ground almonds
  • 1 teaspoon star anise seeds powder
  • 1/2 teaspoon ground cardamom
  • 25 g toasted sliced almonds
  • pinch of salt

For the anise whipped cream

RECIPE // anise and blackberry skillet crumble


For the blackberry filling
In a medium bowl, toss the blackberries with the flour, anise and brown sugar. Place it in a skillet and sprinkle with about 10 g of toasted sliced almonds.

For the crumble topping
Place all the crumble ingredients in a large bowl. Squeeze the ingredients together with your hands, then knead when they begin to come together. The butter will gradually combines with the dry ingredients. Once the butter is all combined and the dough comes together, crumble the dough with your finger tips. Sprinkle on top of the blackberries (you’ll probably end up with a bit of dough  leftover). Bake for 35 minutes in a preheated oven at 350⁰F (180⁰C) until the top is golden. Serve warm with a side of anise whipped cream!

For the anise whipped cream
In a bowl, whip the cream, sugar and anise until it forms soft peaks. Keep refrigerated until needed.

RECIPE // anise and blackberry skillet crumble

So happy to be sharing my first recipe and contributing to this awesome universe created by Joanna!

Photography and recipe by Bartisserie for Jojotastic.

pssst… more great recipes right this way!

Behind The Blog

Joanna Hawley-McBride is a Pacific Northwest-based social media strategist, content creator, and former textile designer. Joanna is the founder and editor-in-chief of Jojotastic, a lifestyle blog focused on Joanna’s work-in-progress cabin, finding the best pair of underwear through #UnderwearThesis, and empowering women to explore nature — all in her signature unfiltered style. Her work has been featured in Domino, CNBC, and Eating Well.

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  1. 6.24.15
    Kate Ramos said:

    Anise and berries are meant for each other! I’ve never seen star anise powder though…I’m going to have to hunt some of that down. Happy Summer!