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.
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.