Have you seen the abundance of blackberries in your super market yet? Well, I saw stacks of these gloriously large blackberries the other morning and simply had to buy them. There were loads of blackberries, which lead me to believe that it must be blackberry season somewhere – Mexico perhaps? Blackberry season in California is May to October, this is January! Anyway, once I got these purple black beauties home, it was time to figure out what I was going to do with them.
I wanted a simple and quick recipe, one that the sweet flavor of the blackberries would not be lost in. A blackberry crumble seemed like the perfect recipe. The juicy blackberries cook into a sweet crunchy crumble topping and it is so easy to make. Once cooked, it can be served warm or at room temperature. I ate it by the spoonfuls for two days.
This blackberry crumble recipe is perfect as a desert or for breakfast. Blackberries are one of the top ten foods containing antioxidants, so you will feel good about eating this crumble.
Adapted from at home with magnolia
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup firmly packed light brown sugar
¾ cup (1 ½ sticks) unsalted butter, softened and cut into small pieces
4 cups (1 pound) blackberries, washed
2 tablespoons granulated sugar
Preheat oven to 375 degrees F.
To make the crumble: In a large bowl, mix together the flour and sugars. Using your fingers, mix in the butter until the mixture resembles coarse crumbs. Set aside.
To make the filling: In a large bowl, carefully toss the blackberries with the sugar and cornstarch until evenly coated. Spoon filling into a 2-½ quart casserole dish or 8 x 8 square pan. Sprinkle crumble evenly over filling. Bake for 35 to 40 minutes, until golden. Serve warm or at room temperature. Try it with whip cream or ice cream.