Blackberry Crumbles

These individual desserts are nearly bubbling over with the taste of fresh blackberries. Surprisingly, the rich, crumbly topping gets its crispness from crushed store-bought sugar cookies.

  • Prep:
  • Total Time:
  • Servings: 4
Blackberry Crumbles

Source: Martha Stewart Living, April 2007


  • 4 cups fresh blackberries (about 14 ounces)
  • 1/4 cup sugar, plus 1 tablespoon
  • 3 tablespoons all-purpose flour
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons unsalted butter, softened, plus more for ramekins
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 6 store-bought sugar cookies (about 2 ounces), coarsely crushed
  • 1/4 cup rolled oats


  1. Preheat oven to 375 degrees. Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and the lemon juice in a bowl; set aside.

  2. Put butter, cinnamon, salt, and remaining tablespoon sugar into a small bowl. Stir vigorously with a rubber spatula until creamy. Stir in cookies, oats, and remaining 1 1/2 teaspoons flour. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.

  3. Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins; transfer to a rimmed baking sheet. Sprinkle with crumb topping. Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool on a rack 20 minutes before serving.


Be the first to comment!