Master this crumble recipe and you’ll never again wonder what to do with all the gorgeous seasonal fruit you find at the market (besides eating it raw). This version calls for berries but substitutes other fruits like appeals or peaches (chop them first, to about the size of blackberries) as you wish. You can bake the crumble in one dish or in individual ramekins. Either way, stick to the method described in this recipe and sprinkle with some topping. The dessert is best eaten soon after it comes out of the oven — browned, fragrant, and bubbling with fruit juices — with ice cream scooped on top.
4 cups fresh blackberries (about 1 pound)
1/4 cup plus 1 tablespoon sugar
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice
3 tablespoons unsalted butter, room temperature, plus more for dish.
1/4 teaspoon ground cinnamon
Pinch of salt
6 store-bought sugar cookies (about 2 ounces), coarsely crushed
1/4 cup old-fashioned rolled oats
Ice cream, for serving (optional)
- Preheat oven to 375℉. Stir blackberries, 1/4 cup sugar, 2 tablespoons plus 1 1/2 teaspoons flour, and lemon juice in a bowl.
- In a small bowl, stir butter, cinnamon, salt and remaining tablespoon sugar vigorously with a flexible spatula until creamy. 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.
- Butter a 1 1/2-quart baking dish. Pour blackberry mixture into dish and transfer it to a rimmed baking sheet. Sprinkle mixture with crumb topping. Bake until juices are bubbling and topping is golden brown, 25 to 30 minutes. Let cool on a rack 20 minutes before serving with ice cream, if desired.
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