Tuesday, September 13, 2011

Dessert with Jill: Fresh Blackberry Crumble

Before cooking the Warm Sausage and Potato Salad, Will and I went blackberry picking in our neighborhood. We got a few scratches, Will almost died falling off rocks, but we got enough berries for a delicious Blackberry Crumble!


In preparation for crumble making, I rinsed, soaked and drained the berries a number of times to make sure that any tiny bugs were gone...or at least dead (ewww, I don't even want to think about that!).

I think I almost prefer crumble to pie...or maybe I like both similarly, but crumble is so easy and quick to prepare. I like to use a combination of recipes from my Purity Cookbook. This is a fantastic old-school cookbook first published by the Purity Flour Company in 1917. My Nana (great-grandma) gave my mom a copy of it when she was young and we used it regularly while I was growing up. It went out of print in 1967, but it was recently put back into print so I now have my own copy. I highly recommend it for all your cooking and baking basics.

The two recipes that I referred to while making my crumble are Fresh Berry Pie (for preparation of the blackberries) and Apple Crisp (for everything else). It is not the most pretty dish (I guess that is where pie beats crumble), but it is heavenly.

The recipe....

Jill's Blackberry Crumble
-> a fusion of recipes from the Purity Cookbook

Prep Time: about 15 mins
Cook time: 40 min
Yield: 6-8 servings


 
Preheat oven to 350˚. 

Prepare
     4 cups berries
Wash and drain.
Combine
    3/4 to 1 cup sugar (depending on tartness of berries)
    3 to 4 tablespoons Pre-Sifted PURITY All-Purpose Flour (I am bad and never sift my flour, nor did I use PURITY brand flour)
    1/2 teaspoon salt (not pictured above, "sorry, salt!")


Mix together
    1 cup Pre-Sifted PURITY All-Purpose Flour (see above comment)
    1 cup rolled oats
    1 cup lightly-packed brown sugar
    1 teaspoon cinnamon
Cut in
    1/2 cup butter or margarine (I prefer butter)  

Mix about 1/2 of the crumb mixture with the berries and spread in a buttered 8" x 12" baking dish. Add berries on top of the crumb mixture in the pan. Cover with remaining crumbs and pat down lightly. 

 The berry layer on top of the first crumble layer...and my creepy shadow looming over.

 Top crumble layer on and ready to go in the oven.

Bake in a preheated 350˚ oven for 35-40 minutes or until the top has browned. (I am not totally used to my oven here and got tired of waiting after 40 minutes so I turned it on broil. Be very careful if you choose to do this as the top crust burns very easily.)

Serve hot or cold (both are tasty), with cream (or ice-cream, as I prefer!).

Voila! A delectable treat made with freshly picked blackberries! 

 Not beautiful, but sooo yummy! See the darker spot in the top left corner, beware the power of the broil. If this happens to you, simply spoon off the very top layer of the crumble. It will still look the same and no one will be the wiser.
     

1 comment:

carol said...

This looks delicious, i wish blackberries grew here they're one my favorites and one of the best berries for you because of their dark color. I also love 'cooking with Jill' and hope there will be more recipes. Nana would be so proud of you!