Blackberry Crumble

Blackberry Crumble

Blackberry Crumble

Well, this blog was going to be on fresh peach crumble but I ran out of time. My time management went awry when I laid down yesterday afternoon to take a short nap and instead slept for an hour and forty minutes. When I got up it was time to get ready to go to our annual Habitat for Humanity fund raiser. My agenda had been to get the corn and onions grilled for Grilled Corn Salad so all I had to do Sunday morning before church was make the peach crumble for our lunch with friends. Instead I was faced with making the Grilled Corn Salad and the dessert before church. By the time I got up this morning, made my french press coffee, grilled the vegies for the salad, chopped the rest of the vegies, and made the dressing, I only had about 30 minutes to make the dessert . . . no time to peel and slices peaches so instead I grabbed a bag of blackberries I picked and froze in June and made blackberry crumble instead. I just rinsed the berries in a colander to thaw them and proceeded with the recipe below. This recipe was adapted from the More-with-Less cookbook. BTW, I’ll post the Grilled Corn Salad later in the week. It’s the perfect dish for a Labor Day picnic!

Blackberry Filling Ingredients
4 C. blackberries
1 T. instant tapioca
2 T. sugar

Mix the blackberries, tapioca, and sugar together and spread in a greased casserole dish.

Crumble Topping Ingredients
1 C. flour
1 egg
dash of salt
1/2 C. sugar
1/2 t. vanilla
1 t. baking powder
1/4 C. melted butter

Combine the flour, baking powder, salt, and sugar in a medium bowl. Beat together the egg and vanilla and pour into the flour mixture. Mix with a fork until crumbly.

Crumb Topping

Crumb Topping

Sprinkle the crumb topping over the blackberry mixture and drizzle with the melted butter. Bake at 375 degrees for 25-30 minutes. Serves 8

Blackberry Crumble before baking

Blackberry Crumble before baking


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