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.
Martha Stewart Living, April 2007
- Prep Time 15 minutes
- Total Time 1 hour
- Yield Serves 4
- 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
- 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.
- 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.
- 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.
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