Aug 5 2010

While I enjoy baking elaborate and complicated desserts, sometimes it's nice to have one that involves nothing more than a couple of bowls and measuring spoons. When I need a super simple dessert that's sure to be a crowd-pleaser, I turn to the fruit crumble. This blackberry recipe is quite possibly the easiest dessert ever. Seriously, it takes about 15 minutes to put together and 20 to bake. If you are hosting a dinner party, make the two elements beforehand and assemble and bake just before serving. The resulting treat is absolutely scrumptious: plump burst-in-your-mouth berries, a thick sweet syrup, and crunchy golden brown topping. Want the recipe I used? Keep reading.

From Martha Stewart

Blackberry Crumbles

Blackberry Crumble Recipe

Ingredients

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

Directions

  1. Preheat oven to 375. Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and the lemon juice in a bowl; set aside.
  2. Put butter, cinnamon, salt, and remaining tablespoon sugar into a small bowl. Stir vigorously with a rubber spatula until creamy.
  3. 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.
  4. 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.
  5. Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool on a rack 20 minutes before serving.

Serves 4.

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