Blackberry Crumble

BERRY FILLING INGREDIENTS:

• 2 pounds blackberries
• 1 cup raspberries (optional)
• 2 cups sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 cup cornstarch

CRUMBLE INGREDIENTS:

• 3 cups flour
• 3/4 cup oatmeal
• 1 cup butter, cut into small pieces
• 1 cup sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 teaspoon baking powder
• 1 teaspoon salt

BERRY FILLING INGREDIENTS:

• 2 pounds blackberries
• 1 cup raspberries (optional)
• 2 cups sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 cup cornstarch

First, toss blackberries & raspberries in a bowl. Add sugar, fresh lemon juice,  salt and cornstarch. Set aside for about 30 minutes, stirring occasionally to allow sugar to draw out the juices from the berries. Smash blackberries as much as you like (or not) with potato masher.

Preheat oven to 350F.

Place these ingredients into the food processor. Blend on pulse setting until perfectly crumbly. Crumbles should be about the size of a pea.

• 3 cups flour
• 3/4 cup oatmeal
• 1 cup butter, cut into small pieces
• 1 cup sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 teaspoon baking powder
• 1 teaspoon salt

Spray baking pan with non-stick baking spray and then press 3 cups of crumble into bottom of a  9 X 13 baking pan.

Welcome back, blackberry filling. Welcome back.

Spread all of the blackberry filling over pressed crumble.

Sprinkle with rest of crumble.

Bake for about 35-40 minutes or until top is golden brown and blackberry filling is bubbly. It’s best if you allow it to sit for a few hours or overnight to cool to room temperature but hot out of the oven is delightful when served with butter or vanilla ice cream too.

Recipe Credit: The Old Hen