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Crumble with Blackberries picture

Crumble with Blackberries

Blackberry recipes come in very handy during their short growing season, and these large, plump berries are perfect for making a crumble.

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  • 12 ounces fresh blackberries (or other seasonal berries)
  • 1 tablespoon granulated sugar
  • 1 teaspoon cornstarch
  • 1 cup all-purpose flour
  • 5 tablespoons (2 1/2 ounces) unsalted butter, cut into small cubes and chilled
  • 1/4 cup packed brown sugar
  • Heavy whipping cream or ice cream to serve (optional)

Serves 4 to 6

  1. Preheat the oven to 350F. Lightly butter an 8 or 9-inch baking dish.
  2. In a medium bowl combine the blackberries, sugar and cornstarch. Stir well so that the sugar and cornstarch are absorbed by the fruit, and then transfer the fruit to the prepared baking dish.
  3. In a large bowl combine the flour and butter. Using the tips of your fingers or a pastry cutter, rub in the butter so that it becomes incorporated by the flour and the mixture resembles coarse breadcrumbs. (If you take a fistful of butter/flour mixture and squeeze, it should stay together in a ball.)
  4. Stir the brown sugar into the butter/flour mixture and then sprinkle the mixture evenly over the berries.
  5. Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown.
  6. Let the crumble cool for at least 5 to 10 minutes. Serve with a little cream drizzled over the top or a dollop of ice cream on the side, if you like.

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