The rosemary adds a sophisticated taste to this old favorite. It’s great in the summertime when blackberries are at their peak.
Recipe information
Yield
serves 8
Ingredients
Crumble
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
1 cup all-purpose flour
Needles from 2 rosemary sprigs
Filling
2 quarts fresh blackberries
1/2 cup sugar
1/4 cup cornstarch
Juice of 1 lemon
Preparation
Step 1
To make the crumble topping, mash together the butter, sugar, flour, and rosemary in a large bowl. The best way to do this is with your hands.
Step 2
In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together. Pour the blackberry filling into a 9 × 13-inch glass baking pan; even it out with a spatula. Crumble the topping over the blackberry mixture. Bake for 1 hour on a nonstick cookie sheet (to catch any overflow) until the topping is brown and the fruit is bubbly. Serve the crumble with vanilla ice cream. Make sure the crumble is still a little warm so the ice cream will melt.
Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
