Blackberry Slump

I clipped this recipe out of a Saveur magazine a while back, waiting for the slew of wild blackberries in our neighborhood to ripen. The description said it's a cousin of a cobbler. I'd say more in the family of coffee cake. But delicious either way and a great use of any fresh berry. I don't own ramekins, so I used an 8x8 baking dish.

2 1⁄4 cups flour

1 1⁄2 cups sugar

2 tbsp. unsalted butter,

cut into 1⁄2" cubes, chilled, plus 8 tbsp. melted and more for greasing

1⁄2 tsp. baking powder

1⁄2 tsp. kosher salt

1⁄2 cup dry white wine

1 tsp. vanilla extract

2 eggs

1 lb. fresh or frozen thawed


 blackberries

Vanilla ice cream, for serving

To make crumb topping, combine 1⁄4 cup flour, 1⁄4 cup sugar, and 2 tbsp. chilled and cubed butter in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.

Heat oven to 350°. 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 until golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of ice cream on top.