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

S'mores with a Twist!

Now that it is finally summer and the weather is beautiful here in Southwest Washington, that means it is time for camping and cookouts to begin. The most important food item at these events of course, being s'mores. Who needs the hot dogs, burgers and steaks...I'll take s'mores please! : D For our family camping trip I decided to mix it up a bit and feature some new candy bars besides the Hershey's Milk Chocolate bars. I hit the candy aisle at the grocery store and looked for every flat-ish candy bar available. I ended up with a Hershey's Symphony bar, a Hershey's Cookies n' Cream bar, a Mr. Goodbar (my family's personal fav) and a Reese's Peanut Butter bar. Time for the fun to begin! We all had a blast trying the different bars and although they were all delicious, my mother-in-law and sister-in-law liked the Mr. Goodbar best, where as I LOVED the Reese's Peanut Butter bar. I ate way too many after white water rafting...but I figure

Graduation cupcakes!

A few weeks ago now, our family had two graduations on the same day...my little one graduated from preschool (I feel so OLD) and my brother-in-law graduated from high school. In honor of such wonderful occasions I decided to make some cupcakes. For my daughter's, I made mini cupcakes with blue and pink graduation hats since those are the colors she and her classmates wore from graduation. Then for our little BBQ at home, I made big cupcakes with green hats (that was my brother-in-law's school color) and pink ones for the graduation girl. Now, I must confess, that with all the things going on that week and the fact that I had to bake goodies for the end of the quarter parties at the college I work at, I cheated on these cupcakes. Yup, that's right, I used box mixes. See, I do it sometimes...not often but every once in a while you just don't have the time or energy to bake from scratch. I do it, you guys do it...we all do. So do you forgive me?! : D

Homemade Cinnamon Rolls...from scratch!

Tuesdays are our lazy days around our house. I don't work until the afternoon and my daughter doesn't have school, so it is kind of the day that we sleep in, have a yummy breakfast and get a few things done around the house. This Tuesday, I decided to make it extra special and make homemade cinnamon rolls...from scratch! I don't think there is any better breakfast than a delicious hot from the oven cinnamon roll that you made with your very own hands. Plus, I had some leftover cream cheese frosting that tasted just like Cinnabon's frosting...so yeah, basically best breakfast EVER! lol Our ingredients... Add your milk, oil, and sugar to a saucepan. Heat over medium heat until just below boiling. Sprinkle on the yeast and allow to sit for a minute. Stir in the 4 cups of flour. Allow to sit covered with a kitchen towel for an hour in a warm place. then stir in the last 1/2 cup flour, baking powder, baking soda and salt. Place in a large bowl and r

The Adventures of a Frustrated Baker

Search This Blog