Blackberry and Rosemary Crumble

1. 1

   To make the crumble topping, mash together the butter, sugar, flour, and rosemary in a large bowl.

2. 2

   The best way to do this is with your hands.

3. 3

   In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together.

4. 4

   Pour the blackberry filling into a 9 x 13-inch glass baking pan; even it out with a spatula.

5. 5

   Crumble the topping over the blackberry mixture.

6. 6

   Bake for 1 hour on a nonstick cookie sheet (to catch any overflow) until the topping is brown and the fruit is bubbly.

7. 7

   Serve the crumble with vanilla ice cream.

8. 8

   Make sure the crumble is still a little warm so the ice cream will melt.

* Per serving · 4 servings · Values may vary.

No additional tips available.