Friday, August 7, 2009

"No honey, blackberries are more than just phones..."

It's blackberry season! Woohoo! My kids have become expert berry pickers (grandma has raspberries growing. Well, she does until the kids come over. Then she just has little grandchildren with full berry bellies) and we need to go pick us some berries and make some fabulous desserts to celebrate. {Here's a link for info on berry picking.}

I found this recipe below from Martha Stewart, and I want to try it! It looks easy enough I can even have my girls help me in the kitchen. Although, they'd probably just eat all the berries when I wasn't looking...

Blackberry Crumble

Serves 4
4 cups fresh blackberries (about 14 ounces)
1/4 cup sugar, plus 1 tablespoon
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice
3 tablespoons unsalted butter, softened, plus more for ramekins
1/4 teaspoon ground cinnamon
Pinch of salt
6 store-bought sugar cookies (about 2 ounces), coarsely crushed
1/4 cup rolled oats

Preheat oven to 375. Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and the lemon juice in a bowl; set aside.

Put butter, cinnamon, salt, and remaining tablespoon sugar into a small bowl. Stir vigorously with a rubber spatula until creamy. Stir in cookies, oats, and remaining 1 1/2 teaspoons flour.

Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.

Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins; transfer to a rimmed baking sheet. Sprinkle with crumb topping.

Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool on a rack 20 minutes before serving.