Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Perfect Blackberry Crumble
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- #66370
Mmm, warm blackberry crumble. You're imagining a scoop of vanilla ice cream with it, right? That would be a perfect addition, but this blackberry dessert with a cinnamon oat crumb topping can stand on its own, too.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
6 cups fresh or frozen blackberries (if frozen, thaw slightly)
1/4 cup granulated sugar (or sweeten to taste depending on the sweetness of the berries)
2 tablespoons cornstarch
3 tablespoons unsalted butter, cut into 1/2-inch cubes
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup uncooked, old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla powder (optional)
directions
Preheat the oven to 375 degrees F. Grease a 8x8-inch baking dish.
Place the blackberries in a large mixing bowl.
In a small mixing bowl combine the sugar and cornstarch. Blend thoroughly.
Sprinkle the sugar and cornstarch mixture over the berries and gently combine with a rubber spatula.
Pour the berry mixture into the prepared baking dish.
Place the pan in the oven and bake for 20 minutes.
While the fruit is heating in the oven, in a medium-sized mixing bowl, add the butter, flours, brown sugar, oats, cinnamon and, if using, the vanilla powder. Use your fingers to blend the ingredients until crumbly.
After 20 minutes, remove the fruit from the oven and evenly sprinkle the crumb topping onto the fruit.
Return the crumble to the oven and bake for an additional 15 minutes.
Serve warm or at room temperature.
cook's notes
Because the fruit mixture in crumbles can sometimes bubble over the sides of the pan and onto your oven racks, cover a baking tray with a layer of foil and place the crumble pan on it before placing it in the oven. The foil lined pan will catch any drips and make clean up easy.
If you have any leftovers, keep the top crunchy by placing a paper towel over the crumble rather than using foil or plastic wrap.
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nutrition data
225 calories, 7 grams fat, 42 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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reviews & comments
August 9, 2008
This was pretty good. I will use less cornstarch if I make it again as I could taste it. There was very little "crumble" but it was good if you like it that way.