Late August in Northern California is blackberry season. Every summer since we moved here three years ago, we’ve gone berry picking at a local farm. What’s awesome about this particular farm is that their blackberries are thornless, thus making it a perfect kid activity. My daughter refuses to eat blackberries when I buy them from the store. However, straight off the blackberry bush? She can’t get enough! I had to tell her to stop eating them, or we’d get in trouble for not paying for them.
Anyway, we brought home a huge flat of blackberries. They went into jam and ice cream and the rest went into the freezer.
Fast-forward to today, when I needed some comfort food. I remembered those berries, and decided to make blackberry crumble tarts.
Need I say more? Buttery, flaky crust, tart berries, and a sweet crumble topping. A great fall comfort food, to remind us of summer.
Blackberry Crumble Pie
1 recipe Basic Piecrust
3 cups of blackberries
1 Tablespoon flour
2-3 Tablespoons Sugar
1 stick butter
3/4 cup flour
1/2 cup sugar
Sprinkle 1 tablespoon flour and 2-3 tablespoons sugar (to taste) over rinsed and drained blackberries. Set aside.
In large bowl, combine 1 stick butter and remaining flour and sugar. Using a pastry cutter or fork, combine until the mixture resembles coarse crumbs.
Roll out pie crust and add to pie plate. (The recipe will make 3 tarts as shown or 1 9″ pie.)
Add berries to the pie crust and top with crumble.
Bake at 400 degrees for approximately 30-40 minutes, watching carefully towards the end so that the crust doesn’t burn. If it browns too fast, put foil around the edges of the crust to keep from cooking too fast.
Serve with ice cream or whipped cream. Yum!