It is getting cold here and before my blackberries hibernate for the fall, I took this super pretty picture of it. You guys, this is just a little part of the blackberry patch I have in my yard. Although some neighbors are not very happy with their patch thinking that blackberry vines are a nuisance, I beg to disagree. Yes, it has very pointy thorns and it can really crawl to the porch faster than you can say blackberry, but having lived in Kansas and I had known how expensive blackberries are sold in the store, I say, send all those blackberries my way and I’ll make them into a Blackberry crumble, Blackberry pie,blackberry smoothie and whatever…
So enjoy this Blackberry Crumble as the initial Blackberry post coming your way very very soon.
I still have 5 more cups of Blackberry in my freezer; but since I can, I went to the Blackberry patch and harvested 6 cups of Blackberry and made this crumble for my friend’s 50th party potluck. I was very hesitant to bring pie to her party because most of the guests are Filipinos. And as you know PIES AND FILIPINOS are just a strange or weird combination; but I thought, why not? Saying I was worried was an understatement because I don’t want my Blackberry Crumble to be ignored specially when it’s competing against the Leche Flan and the Dinuguan… I was afraid it will just be left uneaten. As a benefactor, it feels so insulting when your food is the only one left untouched. But, I was glad that some Pinoys were adventurous and ate the whole Blackberry Crumble before the party even started. I even hope the birthday girl was able to taste it.
So guys, dig into this Blackberry Crumble. It has a gentle taste of ginger and the balance between the Blackberry and sugar. It is super delicious.
- 3 cups all -purpose flour
- 2 cups firmly packed brown sugar
- 2 teaspoons baking powder
- ½ teaspoon iodized salt
- 1½ cups unsalted butter,cut into ½ inch pieces
- 2 teaspoons freshly chopped or ground ginger,divided
- 2 large eggs,beaten
- 4 cups fresh blackberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- Preheat oven at 375 F.
- Soften cut butter by microwaving it until soft but not melted.Set aside.
- In a large bowl, mix together flour and next 4 ingredients and egg plus the 1 teaspoon ginger. Mix all of the ingredients using your pastry blender, or in my case, I used my hands since I don't have pastry blender.
- Mix until the ingredients will look like a cookie dough. Reserve 1 cup of dough and press the remaining dough into the bottom of baking pan.
- In another bowl, stir together blackberries and remaining 2 ingredients and remaining 1 teaspoon fresh ginger. Pour mixture over dough in pan and sprinkle or place reserved dough on top of fruit.
- Bake for 45 minutes or until top is golden brown and bubbly. Let cool before serving.