Seattle in the summer is full of berries. Blackberries literally grow like weeds – they are everywhere! Making a berry crumble seemed like the obvious choice. Any types of berries can be used for this. I picked blackberries, thimble berries, and huckleberries and used the combination of all three, but feel free to use whatever is in season near you!

berries

Ingredients:
1 stick + 6 tbsp. butter
1-3/4 c. flour
1/2 c. brown sugar
1 c. confectioners sugar
2 eggs
1/2 tsp. vanilla extract
1/2 tsp. baking powder
1/2 tsp. salt
1 lb. (or whatever you’ve got) berries of choice

crumblemuffins

Melt 6 tbsp. of butter and mix in brown sugar, 1/4 tsp. of salt, and 1 c. flour. Mix with a fork until crumbs form and then put in refrigerator. In another bowl, mix the rest of the butter (room temperature), confectioners sugar, and vanilla, and then beat in eggs. Then add 3/4 c. flour, baking powder, and 1/4 tsp. salt and mix everything together very well. In a separate bowl, lightly mash your berries together so that they are still chunky but smaller pieces. Cover your pan (13 x 9) in tin foil and butter the bottom and edges, or use muffin tins. Pour in the dough mixture, then berry mixture, and then generously cover with the topping. Bake on 350 for 30 (muffin tins) to 50 (pan) minutes or until sticking in a fork comes up only covered in berries but not dough from the bottom. The topping should become golden and the berries should be bubbling. Allow to cool and enjoy alone or with ice cream!

Advertisements