Tuesday, March 2, 2010

Time for Some Blackberry Crumble

I've been out of town for a few days to spend some time with the beautiful little baby girl these sweet little piggies belong to.  She is just gorgeous and so sweet.  Smiles all the time...ALL the time!  Is there anything sweeter than the smell of a little baby?  Um,...well, maybe if it's this warm Blackberry Crumble! 

I'm catching up on my stamping projects so thought I'd give you a recipe break in the meantime.

I combined a few recipes to come with this delicious dessert.  We pick our own blackberries in the early summer and I freeze them in addition to making jam with some of them.  This topping is delicious with peaches and blueberries too, so if blackberries aren't your thing, just substitute the fruit or combination of fruits of your choice.  (Blackberries, blueberries and peaches are awesome together!)  This dessert is quick and easy and will have your guests asking for the recipe.

Here's the recipe:

Blackberry Crumble

4 c. fresh or frozen blackberries
4 T. Grand Marnier liqueur (yum)
3/4 c. sugar
3-4 T. cornstarch

1 c. light brown sugar
1/2 t. ground cinnamon
1/2 -1 c. old fashioned rolled oats (not instant) You may want to add a bit more...I usually do.
1 c. flour
1/2 c. unsalted butter, softened

Light grease an 11 x 7 in glass baking pan with butter.  Spread berries evenly in the baking dish.  Sprinkle with the Grand Marnier.  Combine the sugar and cornstarch and sprinkle evenly over the berries.

In a medium mixing bowl, combine the topping ingredients, adding more oats if desired.  I use my hands and combine until the mixture is crumbly and the butter is evenly dispersed. 

Spread the oat mixture over the berries.  Bake in a preheated 350 degree oven about 30 minutes or until the filling is bubbly and the topping is nicely browned.  Remove from oven, cool slightly and serve warm with ice cream.


*If using peaches, add 1/2 t. nutmeg


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