Blackberry and Rosemary Crumble

This recipe is amazing and the Rosemary flavor really shines through. I can not even begin to describe how heavenly this smells while baking in the oven. I wish I could find a candle in this scent. It would probably be much safer than having this dessert on my counter considering that we just can't leave it alone.

For dessert I suggest serving it with ice cream. For brunch serve this with a little pitcher of heavy cream for everyone to drizzle over their crisp.


Enjoy!

Blackberry and Rosemary Crumble

From "Tyler Florence's Real Kitchen"
Copyright 2003 by Tyler Florence
Reprinted with Permission of Clarkson Potter Publishers

CRUMBLE

* 1/2 cup (1stick) unsalted butter, at room temperature
* 1-1/2 cups sugar
* 1 cup all-purpose flour
* Needles from 2 rosemary sprigs

FILLING

* 2 quarts fresh blackberries
* 1/2 cup sugar
* 1/4 cup cornstarch
* Juice of 1 lemon

Set oven at 350 Degrees F

To make the crumble topping, mash together the butter, sugar, flour, and rosemary in a large bowl. The best way to do this is with your hands.

In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together. Pour the blackberry filling into a 9x13-inch glass baking pan; even it out with a spatula. Crumble the topping over the blackberry mixture. Bake for 1 hour on a nonstick cookie sheet (to catch any overflow) until the topping is brown and the fruit is bubbly. Serve the crumble with vanilla ice cream. Make sure the crumble is still a little warm so the ice cream will melt.


Serves 8

The rosemary adds a sophisticated taste to this old favorite. It's great in the summertime when blackberries are at their peak.

Preparation Time: 1-1/2 hours