Last week, Marie and I foraged for some blackberries in the giant bushes at the bottom entrance to Bernal Heights Park. We collected enough for a crumble-for-two and plenty of jam to save for later. I'd say it was quite an accomplishment.
The nectarines were purchased from my local farmer's market. I couldn't resist mixing the tart-sweetness of the nectarines with the tartness of the berries. It was a winning combination, as you can see from our progress and annihilation of the entire thing in one sitting. We only meant to have a piece, really!
This was the final product, topped with oatmeal, butter, brown sugar, and all the good things in life
Going...
....Going in our bellies...
Yep, all gone! Sorry 'bout it.
Blackberry-Nectarine Crumble
Ingredients
Filling:
1 cup blackberries, rinsed
1/2 nectarine, sliced in 1/3-inch pieces
dash of cinnamon
dash of nutmeg
juice from half a lemon
1/4 cup flour
2 tbsp sugar
Crumble:
1/4 cup butter
1/2 cup brown sugar
1/4 cup flour
1/2 cup oatmeal
butter, for topping
Directions
1. Preheat the oven to 350F. Set aside the fruit in a bowl. In a separate bowl, mix together all the other filling ingredients. Then pour over the fruit and mix until combined. Pour all into a small casserole dish, whatever size you have handy that you think would fit (vague, I know, but this recipe is meant to be personalized).
2. Mix together all the ingredients for the crumble in a separate bowl, then pack the crumble down on top of the fruit. Place in the oven to cook for approximately 20 minutes, or until the top is brown (I like to place the dish on top of a baking pan for easy cleanup).
3. Eat warm from the oven. You will not regret it.
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