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For the compote: Combine all ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, until blackberries are soft and liquid is absorbed and thickened to a compote.
Remove from heat and cool completely before using. I like to put it into a metal bowl and into the freezer to cool quickly.
For the crumble: Add all ingredients to a mixing bowl and stir until the mixture becomes a cookie dough like texture. Use your hands if needed.
Spread onto a parchment-lined sheet pan and bake at 325° for 12–16 minutes until edges begin to brown. Place it in the freezer to cool completely then crumble into pieces.
For the ice cream: Blend all ingredients until completely smooth.
Pour into the Instant Pot Instant Chill and select the ice cream setting for 16 minutes or the gelato setting (slightly softer) for 20 minutes. When the machine beeps for mix-ins, add the cooled compote and half the crumble. Reserve remaining crumble for topping.