Blackberry Crumbles

Name: Blackberry Crumbles
Prep time: 15 min
Total time: 60 min
Ingredients: 4 cups fresh blackberries (about 14 ounces); 0.25 cup sugar, plus 1 tablespoon; 3 tablespoons all-purpose flour; 3 tablespoons fresh lemon juice; 3 tablespoons unsalted butter, softened, plus more for ramekins; 0.25 teaspoon ground cinnamon; Pinch of salt; 6 store-bought sugar cookies (about 2 ounces), coarsely crushed; 0.25 cup rolled oats

3.5

(55)

2 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

1 hrs

Servings:

4

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

Ingredients

4 cups fresh blackberries (about 14 ounces)
¼ cup sugar, plus 1 tablespoon
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice
3 tablespoons unsalted butter, softened, plus more for ramekins
¼ teaspoon ground cinnamon
Pinch of salt
6 store-bought sugar cookies (about 2 ounces), coarsely crushed
¼ cup rolled oats

Directions

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.