Blackberry Crumble

Juicy blackberries and lemon between a buttery base and a crisp, golden crumble. Made without added sugar — Richberry makes the tart berries taste sweet.

Total time: 1 hr 35 min
Servings: 8
Difficulty: Easy

Ingredients

Crumble

2 cups all-purpose flour
¾ tsp baking powder
¼ tsp kosher salt
¾ cup unsalted butter, cut in small cubes
1 ½ tsp vanilla
1 large egg
1 tsp apple cider vinegar

Filling

4 cups blackberries, fresh or frozen
1 tsp cornstarch
2 tbsp lemon juice (about ½ medium lemon)
1 tsp lemon zest

Directions

Preheat oven to 375°F (190°C).
Set a rack in the center of the oven.
Make the crumble dough.
Whisk the flour, baking powder and salt in a bowl. Work in the butter with a pastry cutter, two forks or your fingertips until it looks like coarse crumbs. Stir in the vanilla, egg and vinegar until the dough comes together and no dry flour remains.
Press in the base.
Scatter half the dough over the bottom of a 2-quart baking dish or deep-dish pie pan and press it into an even layer.
Add the filling.
Toss the blackberries with the cornstarch, then stir in the lemon juice and zest. Spread the fruit evenly over the base.
Top and bake.
Scatter the rest of the dough over the fruit, pinching some of it into clumps. Bake 40 to 45 minutes, until the top is light brown and crisp.
Cool and serve.
Let the crumble cool on a wire rack for about 30 minutes. Serve warm, with ice cream.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

2 cups sugar = 1,546 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.