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Blackberry Crumble

Source of Recipe

From "Besh Big Easy" by John Besh


Recipe Introduction

"This dessert is the easiest thing to put together, yet it's real cooking. I love to make it in a gratin dish or in little ramekins and serve it right from the oven, while it's still bubbling. Hard to imagine a better way to end a meal than a hot berry crumble and a scoop (or two) of vanilla ice cream. This recipe is so forgiving, you can make the crumble with almost any fruit."

List of Ingredients

Fruit:
â—¦ 1 pound blackberries
â—¦ 3 tablespoons brown sugar
â—¦ 2 tablespoons all-purpose flour
â—¦ 2 tablespoons butter, melted
â—¦ 1 egg, lightly beaten
â—¦ 1 ½ tablespoons bourbon
â—¦ Grated zest of 2 lemons
â—¦ Pinch cinnamon

Crumble:
â—¦ â…” cup all-purpose flour
â—¦ â…“ cup packed brown sugar
â—¦ ¼ cup granulated sugar
â—¦ ½ teaspoon cinnamon
â—¦ Pinch salt
â—¦ 6 tablespoons butter, cut into ½-inch pieces


Recipe

Preheat the oven to 400° F.

To prepare the fruit, toss the blackberries in a mixing bowl with the brown sugar, flour, melted butter, egg, bourbon, zest, and cinnamon and coat well. Spoon the mixture into one baking dish or individual ramekins.

To make the crumble, combine the flour, sugars, cinnamon, and salt in a mixing bowl. Cut the butter into the mixture with two knives until the topping is crumbly. Sprinkle over the fruit. Bake until the fruit is bubbly and the topping turns a lovely golden brown, about 25 minutes.

Serves 8