We love this recipe because it's easy enough for busy, weeknight cooking; pop the crumble in the oven when you serve dinner and it'll be ready in about 40 minutes. Blueberries or raspberries may be substituted for the blackberries.
It was good summer dessert. I think it could have used a little cinnamon in the topping.
Read MoreNot sure what went wrong, but my topping was not at all crumbly or "like a coarse meal" when preparing. As a result it took longer to cook. Also, thought the top tasted a little eggy. My only guess is my large eggs were too large or something. I followed the recipe as listed. Tasted fine, but wasn't what I was expecting. It was nice the dish wasn't overly sweet--letting the natural sweet of the fruit shine through which we liked (especially when pairing with ice cream).
Read MoreEveryone loved this - a real delight.
Read MoreAmazing! Super easy to throw together, and turns out beautifully. I substituted blueberries. Best crumble I've ever had!
Read MoreLove this. I used blueberries as that is all I had and I forgot the melted butter, so even after all that it still tasted amazing.
Read MoreWhat's not to love? Quick, easy, delicious. I made it with frozen wild blueberries in place of blackberries. Summer in a dish, a la mode.
Read More
