As promised, here is a gem of a berry crumble. Perfect for the summer when most all berries and fabulous fruits like peaches and nectarines are in season. This was adapted from Jenna’s recipe, and needless to say, I was pretty impressed with the turnout. Not only did it taste delicious, but in the time it took Eric to run to Trader Joe’s and back I had the time to do the following:
- preheat the oven
- run (literally) to Safeway for a lemon
- wash blackberries
- get all ingredients together
- place on a baking sheet
- bake for 25 minutes
Yup. It is THAT simple, and even tastier. Honestly this thing can be thrown together (dishes and all) in under 30 minutes. Do it. You owe it to yourself.
Sarah’s Summertime Blackberry Crumble Delight
- about 3 cups of blackberries (I guessed this was about 3 cups). Basically enough berries to cover the bottom of a pie pan – and then some.
- juice of one lemon
- 3/4 cup of brown sugar
- 1/2 cup of whole wheat flour
- 1/2 stick of cold butter, cut into tiny cubes
- 3/4 old fashioned oats
- 1/4 cup of sugar (you can totally omit this part, but I threw it in for extra sweetness)
- a hefty amount of cinnamon
- about 1-2 tsp of vanilla extract (I am a big advocate of plenty of vanilla)
Preheat the oven to 375. Spray your pie pan with cooking spray. Spread the berries evenly on the bottom of the pan. Sprinkle the sugar over the berries followed by the lemon juice.
In a separate bowl combined the rest of the ingredients and combine together with your hands until crumbly. Cover your berries with this mixture and place on a cookie sheet (to catch any bits that bake over or explode. hey you never know), and bake for about 25 minutes until top is crispy enough for your liking.
The streusel topping made quite a bit for the size of the pie pan, but hey, I am not complainin’. We served this with a heaping portion of whip cream, but ice cream would be pretty fan-freaking-tastic as well.
What’s your favorite summertime berry dessert?