Blackberry Slump

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READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crumb topping: Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons chilled and cubed butter in the bowl of food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.
  • Heat oven to 350 degrees. 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 golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of vanilla cream on top.
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