Blackberry Crumble

I don't use the word "best" to describe just any recipe. But this blackberry crumble might just be my favorite summer dessert! It has the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Top with a scoop of vanilla ice cream for the ultimate summer dessert!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 416

Author Kim

Ingredients

Crumble:

2 cups all-purpose flour
¼ teaspoon salt
¾ teaspoon baking powder
1 teaspoon cinnamon
1/2 cup granulated sugar
1/4 cup brown sugar
¾ cup frozen unsalted butter
1 ½ teaspoons vanilla extract
2 large egg yolks
1-2 teaspoon apple cider vinegar

Fruit filling:

3 cups blackberries*
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
⅓ cup granulated sugar
2 teaspoons cornstarch

Instructions

Preheat oven to 375 degrees F (190 degrees C) and spray a 2-quart baking dish with nonstick cooking spary or grease with butter.
To make the crumble, whisk flour, salt, baking powder, cinnamon and sugars together in a large mixing bowl.
Using a cheese grater, grate in the frozen butter. (you could cut the butter in with a pastry cutter, if you prefer) Gently toss the butter into the flour mixture until coated.
Using a fork, stir in vanilla and egg yolks until egg is mostly absorbed. Add vinegar and give the mixture another stir. Use your hands to finish incorporating all of the ingredients. Mixture should clump, but remain mostly dry. If your mixture is not clumping, add another teaspoon of apple cider vinegar. Set crumble aside.
To make the fruit filling, combine blackberries, lemon zest, lemon juice, sugar, and cornstarch in a separate medium mixing bowl.
Transfer about 1/2 of the crumble mixture into the bottom of baking dish. Press mixture down using a flat measuring cup or damp hands. Pour the berry mixture over the crust. Add the remaining crumble mixture on top. Some small clumps are best!
Bake for 40 to 45 minutes and until top is golden brown and blackberry juice is bubbling. Allow the crumble to cool for about 20-30 minutes. Serve with a scoop of vanilla ice cream and enjoy!

Notes

*You can use a combination of different berries up to 3 cups, if you prefer. All three - blackberries, strawberries and blueberries would be great!

Storing leftovers: Store leftover crumble, covered or in an airtight container, in the refrigerator for 2-3 days.
To reheat in the microwave, scoop out an individual portion and place in a microwave safe bowl. Cover and reheat for 30-45 seconds or until crumble is heated through.
To reheat in the oven, remove the crumble from the fridge and allow it to come to room temperature. Cover the pan with aluminum foil and bake at 350ºF for about 20 minutes or until heated through.

Slightly adapted from allrecipes.com.

Photos by Sasha at Eat Love Eats.

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