First from the new batch

Somehow, or other, I managed to actually try one of the recipes that made it through elimination off a computer screen. See friends had a cookout for the July 4th weekend and asked us to bring a dessert – I’ve got some of those to try! So Adam and I whipped up a batch of the Blackberry-Rhubarb Crumble. It being rhubarb and berries season at Wegmans. But uh, slightly … modified. See Adam’s mom makes these fruit crumbles in a deep black (oven-safe) bowl that tastes really good and is easy to serve, having been baked in the serving bowl and all. Her’s involves significantly more alcohol than any I’ve ever made though 🙂

I think this recipe needed a) a smaller dice of the rhubarb and b) the 9″x13″ baking pan specified. I’m sure the depth of the bowl affected how things cooked and that I would have gotten a more even bake with a flatter dish. Adam’s mom’s version goes in at a lower temperature for longer, I think.

::sighs:: I had a voice dictation of the recipe from her. Deleted that after transcribing it into my computer. The first one that was stolen. No back up. Very sad Laura. Thing I was actually most upset about, since everything else was replaceable. I may be able to convince Capers to dictate the recipe again. Some year when we’re in the same place for a holiday.

Any rate, the end result for the crumble I did make was a bit too astringent and acidic from the rhubarb (hence the need for a smaller dice, so it would have cooked more), the blackberries didn’t quite go with, and I definitely needed more sugar to counter-balance everything. End vote was, not good enough bones shown to try and fiddle with it.

Hurray, one less recipe to copy out!

Blackberry-Rhubarb Crumble

serves 8-12
original from TheKitchn.com

Fruit

  • 18 oz blackberries, rinsed
  • 1 lb rhubarb, rinsed & cut into 1/4″ slices
  • 1/2 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • small pinch of kosher salt

Topping

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans
  • 8 tbsp butter, melted
  1. Preheat the oven to 375ºF.
  2. Toss the blackberries and rhubarb together, gently, with the brown sugar, cinnamon, ginger, and salt. Pour into a large, oven-safe, deep bowl.
  3. Whisk together the flour and baking powder, then stir in the brown sugar, breaking up any clumps.
  4. In a small bowl, whisk together the eggs and vanilla extract. Pour the egg mixture into the flour mixture and work the two together with your hands. Squeeze and pinch until clumpy with loose crumbs at the bottom of the bowl. Drop the clumps over the fruit then shake the crumbs evenly over the top. Sprinkle with pecans, then pour the melted butter evenly over everything; make sure to wet everything.
  5. Bake until top is golden brown and crumble baked through, about 50 minutes. Allow to cool before serving (suggest serving with ice cream).

 

We’ve replaced the camera, so pictures will start happening again (yay!)

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