Blackberries just scream summer to me! Good blackberries are addictive. I love to simply eat them by the handful; but, while they are in season, I have to make a cobbler or two. This summer I decided to jazz up an easy blackberry cobbler recipe by incorporating walnuts and rosemary into the crumble. The walnuts add a nice crunch and the rosemary adds a wonderful freshness that pairs well with the blackberries. This was so good, I'll be freezing extra blackberries while they are in season so I can recreate this cobbler throughout the winter. What is your favorite cobbler?
4 cups fresh blackberries
4 tsp. lemon juice
4 tsp. sugar
1 large egg
1 cup sugar
1 cup all-purpose flour
1/4 chopped walnuts
2 tsp. fresh rosemary, chopped
4 Tbs. butter, melted
vanilla ice cream for serving
Preparation
Preheat oven to 375 degrees. Divide blackberries among four lightly greased ramekins. Sprinkle blackberries in each ramekin with one teaspoon sugar and one teaspoon lemon juice. Stir together egg, sugar, flour, walnuts, and rosemary in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Place ramekins on a baking sheet and bake at 375 degrees for 30-35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with vanilla ice cream, if desired.
Recipe adapted from Southern Living.
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