Blackberry Crumble

photo by Shaun Menary
It's hot outside, but hot dessert is good anytime of year. This blackberry crumble comes from Martha Stewart, the type-A, homemaking guru. Enjoy some sweet goodness! (and thank you again to Shaun Menary for taking the beautiful pictures.)
photo by Shaun Menary
Blackberry Crumble originally featured in Martha Stewart Living 4 cups fresh blackberries (about 14 ounces) 1/4 cup sugar, plus 1 tablespoon 3 tablespoons all-purpose flour 3 tablespoons fresh lemon juice 3 tablespoons unsalted butter, softened, plus more for ramekins 1/4 teaspoon ground cinnamon Pinch of salt 6 store-bought sugar cookies (about 2 ounces), coarsely crushed 1/4 cup rolled oats 1. Preheat oven to 375. Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and the lemon juice in a bowl; set aside. 2. Put butter, cinnamon, salt, and remaining tablespoon sugar into a small bowl. Stir vigorously with a rubber spatula until creamy. Stir in cookies, oats, and remaining 1 1/2 teaspoons flour. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls. 3. Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins; transfer to a rimmed baking sheet. Sprinkle with crumb topping. Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool on a rack 20 minutes before serving.

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