Skip to main content

Blackberry Crumble for twelve...or one!


Tonight and tomorrow morning, the classes I test are having end of the quarter potlucks.  I have to say that these things are my favorite part of the quarter.  We all get to sit and socialize and eat yummy food.  What more could you ask for, right?  Since this is also my daughter and brother-in-laws graduation weeks (my daughter's from preschool, and my brother-in-law's from high school) it is a crazy hectic week for my family.  I already am going to be working hard on Friday decorating and working on some mini chocolate chip cupcakes made to look like graduation caps...I didn't want to spend all of today baking too.

I decided I wanted to make something simple, something I could throw in a baking pan and be done with.  I thought of blackberry crumble.  Seemed like the perfect idea till I though of having to bring a spoon and dig out two baking dishes and so on, yup I was back to square one.  Then, light bulb, bring them pre-portioned out...bake them in cupcake liners!  Duh!  So here you have them, mini blackberry crumbles.  They smell delicious...gosh I hope I can resist until tonight...I hope the other batch makes it till morning!  These are going to require a sign to keep my family away for sure!





Add the sugar and tapioca to the blackberries.


Stir to coat them...


Spoon into the cupcake liners and bake for 15 minutes.


While you wait, go ahead and make the oatmeal crumb topping!  Yum!


When the berries are done, spoon on the topping and bake another 15 minutes.


Cool for about 15 minutes and then enjoy!


Mini Blackberry Crumbles
makes 12 mini crumbles or one big one
adapted from For the Love of Cooking

3 cups frozen or fresh blackberries
3 Tbsp. sugar
2 Tbsp. instant tapioca
1/4 cup plus 1 Tbsp. flour
1/4 cup plus 1 Tbsp. oats
1/4 cup plus 1 Tbsp. brown sugar
1/2 tsp. cinnamon
4 Tbsp. softened butter

Preheat the oven to 375F.

Start by placing the berries in a bowl and allow them to defrost a bit if frozen.  Sprinkle on the sugar and tapioca and mix well.  Spoon into 12 cupcake liners placed in a muffin tin.  (Or pour into a small baking dish.)  Bake for 15 minutes (20 if in a baking dish).

Meanwhile, mix together the flour, oats, brown sugar, cinnamon and butter in a bowl using a fork or pastry blender.  Mix until crumbly.

When the timer goes off, remove the berries from the oven and spoon the topping over them evenly.  Bake for another 15 minutes.  Set aside to cool for at least 15 minutes.  Great served along side vanilla bean ice cream!

Comments

Popular posts from this blog

Fruit & Nut Granola

I love having granola for breakfast!  I remember always wanting to have some granola whenever we had it in the house as a kid, it seemed like the kind of food grown ups ate, sort of like Grape Nuts only way better! The biggest down fall to granola is the really yummy stuff is sort of expensive, especially if it has lots of fruit and nuts, just the way I like it!  That's fine though, they can keep their expensive granola because this stuff is so simple to make at home! It takes almost no time and the joys of making it yourself is you know exactly what is going into it and you can customize your ingredients depending on your tastes!  Like I said, I love mine with lots of fruit and toasted nuts so I tend to use quite a bit of them in my recipe.  Feel free to adjust this to your tastes and try out different ingredients like coconut and various seeds, nuts and fruits. In a medium bowl combine your oats and sunflower seeds. Roughly chop you...

Pumpkin Chocolate Chip Cupcakes

As  we all know, Halloween is this Sunday and as a result, many schools are having parties and my daughter's preschool was no exception.  I had tons of ideas of what I wanted to make, but in the end, me being me, I decided on cupcakes.  I went back and forth, from red velvet, to cream filled, until I finally decided to go with some of my all time favorites and make the pumpkin chocolate chip cupcakes from Love and Olive Oil .  I made these last year in October and brought them to my best friend's house and she fell in love with them, so much so that I made a cake version of them for her party. I had one problem though this time, the frosting listed with the recipe just never turned to frosting.  I have made it before and it is delicious and has turned out well both times, but this time I just couldn't get it to work.  I don't know if it was because I tried to double the recipe, if I over-heated the egg whites or if I didn't have the mixer speed ...

The cookie that has it all: Double Chocolate Pretzel Peanut Butter Cookies!

So I'm not sure how many of you know how I feel about peanut butter and chocolate but I might have tossed around words like "God's gift to food" or "the most yummiest thing of all time" in the past.  Long story short, if I could only eat one thing for the rest of my life you can be assured that peanut butter and chocolate would be main ingredients in my choice.  That is why I was so captivated by these cookies I saw posted over on Picky Palate 's page.  They have chocolate, peanut butter and pretzels...and they are topped with a tiny bit of sea salt, bringing that whole sweet/salty combo that is out of this world!  What more could you possible ask for in one small baked good?  Nothing I tell you!  Well, almost nothing in my opinion.  I am not really a fan of white chocolate so I substituted semi-sweet chips for the ones added in but either way these truly are the cookies that have it all!  For this recipe you are going to need some broken pre...