I've had a few requests for this recipe so today I'll make the classic version. You'll find I've made this on several other posts in other versions, including one on the grill with an almond cookie topping. You can also use blueberries or raspberries, or any combination (but not strawberries). Really these are easy and fast to make and I never follow any recipe. You too will come to improvise as every rendition is equally good.
Ingredients (Serves 6)
8 pints fresh blackberries
2 tablespoons flour
1/4 cup sugar
Topping
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup butter, direct from refrigerator, cut into small pieces
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
pinch of salt
1/2 cup chopped walnuts, optional
Wash the berries and drain. Gently stir with the flour and sugar. Set aside.
In medium bowl, mix together the topping ingredients except for the nuts, coating the butter pieces very well. Using a hard bladed (not wire) pastry blender/knife, cut the butter into the dry ingredients until it forms small pieces. You can also pulse in a food processor if you prefer. Stir in the chopped walnuts if using. If using whole walnuts as I often have on hand, simply use the pastry blender to chop the walnuts right into the topping mixture until they are at the size you prefer.
Spray the baking dish(es) with food release and preheat your oven to 350F degrees. Fill the dish(es) with the berries and top with the crumb topping. Sprinkle with a little cinnamon. If using individual ramekins, place on a baking sheet. Bake for 45-60 minutes, until bubbling. Remove and let cool. Serve warm or at room temperature with ice cream, whipped cream or cream/milk.
Blackberries have made a come back in the stores and today my grocer has them for 88 cents a pint. I selected about 1 1/4 pints per serving. These nicely fill my medium sized ramekins shown above, although you can as easily make this in a baking dish (8 inch square or similar oval). I always top them with vanilla ice cream at serving time, but I have friends that prefer whipped cream and even simply milk/cream poured over the top. What's not to love about any variety.
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| Pastry Knife |
Ingredients (Serves 6)
2 tablespoons flour
1/4 cup sugar
Topping
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup butter, direct from refrigerator, cut into small pieces
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
pinch of salt
1/2 cup chopped walnuts, optional
Wash the berries and drain. Gently stir with the flour and sugar. Set aside.
In medium bowl, mix together the topping ingredients except for the nuts, coating the butter pieces very well. Using a hard bladed (not wire) pastry blender/knife, cut the butter into the dry ingredients until it forms small pieces. You can also pulse in a food processor if you prefer. Stir in the chopped walnuts if using. If using whole walnuts as I often have on hand, simply use the pastry blender to chop the walnuts right into the topping mixture until they are at the size you prefer.
Spray the baking dish(es) with food release and preheat your oven to 350F degrees. Fill the dish(es) with the berries and top with the crumb topping. Sprinkle with a little cinnamon. If using individual ramekins, place on a baking sheet. Bake for 45-60 minutes, until bubbling. Remove and let cool. Serve warm or at room temperature with ice cream, whipped cream or cream/milk.
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