A cousin of the cobbler, this dessert gets a boozy addition of white wine in the filling, adding a crisp richness to the tart blackberries.
Yield: serves 8
- 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 the 2 tbsp. of chilled 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.