I like making easy desserts, and this blackberry crumble recipe is pretty much as easy as it gets. You could definitely make it in a pie-sized dish, but I opted to make individual-sized portions in a cupcake tin for easy eating and storing. The measurements in this recipe will make about 6 individual portions, so double your measurements if you want more.
Ingredients:
(Crumble Topping)
1 cup cooking oats
1/3 cup brown sugar
1/3 cup flour
1 stick butter (8 tablespoons), softened
dash of cinnamon
(Blackberry Mixture)
1 1/2 to 2 cups of blackberries
1/3 cup of granulated sugar
Preheat your oven to 350 degrees.
Blackberry Mixture - In one bowl, stir your blackberries and granulated sugar together until the sugar has completely dissolved and the mixture looks a little saucy.
I'd probably be fine just eating this...but it's even better when it's hot and combined with the crumble topping.
Crumble Topping - Mix oats, brown sugar, flour, and cinnamon together. Then mix in the softened butter. Mixture should be thick with no excess butter - if it's not, add some more oats.
Pour a small amount of the crumble topping into the base of the cupcake papers - roughly a tablespoon full. Then pour some of your blackberry mixture on top, then another layer of crumble topping. Don't overfill the cup, or else it will likely spill over into your oven while it's cooking and bubbling.
I could also happily eat it like this too...but it's even better warm!
Pop into the oven and bake 30 to 35 minutes, or until your oats are browned on the tops.
Now that you're finished, top it with ice cream or whipped cream. Drooling:
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