Monday, January 22, 2007
Blackberry and Rosemary Crumble
Serves 8
Crumble:
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
2 1/4 c. extra-fine sugar
1 1/2 c. all-purpose flour
needles from 3 rosemary sprigs, finely chopped
Filling:
2 quarts fresh blackberries
1/2 c. extra-fine sugar
1/4 c. cornstarch
juice of 1/2 lemon
to make the crumble topping, mash together the butter, sugar, flour and rosemary in a large bowl. The best way to do this is with your hands!
In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together. Pour the blackberry filling into a 9x13-inch glass baking dish. Even it out with a spatula.
Crumble the topping over the blackberry mixture. Bake for 1 hour at 350 degrees on a nonstick cookie sheet to catch any overflow, until the topping is browned and the fruit is bubbly. Serve the crumble warm with vanilla ice cream.
Crumble:
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
2 1/4 c. extra-fine sugar
1 1/2 c. all-purpose flour
needles from 3 rosemary sprigs, finely chopped
Filling:
2 quarts fresh blackberries
1/2 c. extra-fine sugar
1/4 c. cornstarch
juice of 1/2 lemon
to make the crumble topping, mash together the butter, sugar, flour and rosemary in a large bowl. The best way to do this is with your hands!
In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together. Pour the blackberry filling into a 9x13-inch glass baking dish. Even it out with a spatula.
Crumble the topping over the blackberry mixture. Bake for 1 hour at 350 degrees on a nonstick cookie sheet to catch any overflow, until the topping is browned and the fruit is bubbly. Serve the crumble warm with vanilla ice cream.
Labels: desserts
# posted by Seattle Coffee Girl @ 10:45 AM 
