Every summer, Sarah Joannides's mother picks buckets of blackberries from the bushes in her backyard in Hood River, Oregon. For weeks, Sarah and husband Darryl make blackberry everything, from crumbles and pies to ice cream. Beautiful Desserts

Darryl Joannides
June 2000

Gallery

© Quentin Bacon

Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. In a large bowl, combine the flour with the 1/3 cup of granulated sugar and the rolled oats, brown sugar, cinnamon, nutmeg and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.

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  • In a 9-by-13-inch glass or ceramic baking dish, toss all the fruit with the ginger, lemon juice and the remaining 1 tablespoon of granulated sugar. Press the topping to form large crumbs and sprinkle them evenly over the fruit.

  • Transfer the crumble to the oven and bake for about 30 minutes, or until the topping is browned and the fruit is bubbling around the edges. Let the crumble cool slightly, then serve with a scoop of Blackberry Gelato.