Blackberry Slump

8 servings

2 1/4 cups flour
1 ½ cups sugar
2 tablespoons unsalted margarine, cut into ½ inch cubes, chilled
8 tablespoons unsalted margarine, melted and more for greasing
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup dry white wine
1 teaspoon vanilla extract
2 eggs
1 pound fresh or frozen thawed blackberries
Pareve vanilla ice cream

To make crumb topping, combine ¼ cup flour, ¼ cup sugar, and 2 tablespoon chilled and cubed margarine 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 degrees. Grease 8 ramekins with margarine and dust with flour and set aside. In a medium bowl, whisk remaining flour, baking powder, and salt. And set aside. In a large measuring cup, whisk together melted margarine and wine and 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 and 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 cook for 20 minutes. Serve with scoops of ice cream on top.

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