Blackberries usually make me think of clam digging. Us youngsters would have to go with the adults to up their seafood counts - I'm sure no one ever did that - and we would run a muck all over the rocky Northwest beaches. My favorite part, besides trying to start fires on my own, was finding all the blackberry bushes everywhere on the beach paths. I still think about the salty air, and my grandmother that's no longer with us, when I see the berry bushes all over my neighborhood. I think that's also why when it comes to the few desserts I'll actually want, this crumble is on the list.
Crumble, cobbler, crisp. Preeeeetty similar in my book, all easy to make, and delicious with these dark juicy jewels. It's also versatile meaning if you want less topping than this half-half ratio, add more fruit. And if you're going to leave the blackberry bush growing in your front yard, because you forgot to cut it down like I did, you might as well enjoy the fruits of your laziness.
Makes Four 4 ounce ramekins
1 cup blackberries
1 Tablespoon vanilla
1 teaspoon cornstarch
2 Tablespoons brown sugar for filling
½ cup brown sugar for topping
1/2 cup flour
4 Tablespoons cold butter, shredded
1 teaspoon cinnamon
¼ cup granola
¼ cup sliced almonds
- Preheat oven to 350°F. In a bowl, make the topping by combining the flour, ½ cup brown sugar, shredded cold butter, cinnamon, granola and sliced almonds.
- In another bowl, mix together the blackberries, vanilla, cornstarch, 2 Tablespoons of brown sugar, and about 2 Tablespoons of the topping mixture.
- Evenly fill four 4 ounce ramekins first with the filling, then with the topping.
- Bake for about 35 minutes. The top should be golden brown with the filling bubbling up on the sides. Serve cooled down as is, or with vanilla ice cream.