Blueberry-Blackberry Crumble
This humble dessert comes from A Platter of Figs and can be served with vice cream Creme Fraiche, or fresh whipped cream.
- 1 ½ cups all-purpose flour
- 1 cup packed brown sugar
- ½ teaspoon cinnamon
- 8 tablespoons (1 stick) cold butter, in small pieces
- 3 pints blueberries
- 3 pints blackberries
- ½ cup granulated sugar
Preheat the oven to 350 degrees. To make the topping, combine the flour, brown sugar and cinnamon in a bowl. Add the butter and work it in with your fingertips until you have a crumbly mixture.
In another bowl, toss the blueberries and blackberries with the granulated sugar. Pile the sugared fruit into a large gratin dish or two pie plates. Mound the topping over the fruit.
Bake for an hour, or until the topping is nicely browned. Cool for 15 minutes before serving, or serve at room temperature. Serve with vanilla ice cream, whipped cream, crème fraîche or just enjoy it plain.
Enjoy!
