Wednesday, June 8, 2011

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!

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