Blackberry Slump
Servings 8 People
Ingredients
- 2 ¼ Cups Flour
- 1 ½ Cups Sugar
- 2 tbsp Unsalted Butter Chilled and Cubed
- ½ tsp Baking Powder
- ½ tsp Salt
- ½ Cup White Wine Grape Juice can be substituted
- 1 tsp Vanilla Extract
- 2 Eggs
- 1 il Blackberries Fresh or Frozen
- Vanilla Ice Cream for serving
Instructions
- Preheat oven to 350°
- To make crumb topping, combine 1⁄4 cup flour, 1⁄4 cup sugar, and the 2 tbsp. of chilled cubed butter in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds.
- Refrigerate for 30 minutes.
- Grease eight 6 oz. ramekins with butter and dust with flour; set aside. In a medium bowl, whisk remaining flour, baking powder, and salt; set aside. In a large measuring cup, whisk together melted butter and wine; set aside.
- In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined.
- Divide batter between ramekins and top each with berries. Sprinkle reserved crumb topping evenly over berries.
- Put ramekins on a baking sheet and bake until golden brown and bubbly, about 1 hour.
- Transfer to a rack and let cool for 20 minutes; serve with scoops of ice cream on top.