This time last week or maybe even the week before, I tend to lose track of time, we were getting ready to take the kids the local orchard to pick blackberries. My mom happened to be visiting at the time and mentioned she knew a great spot to pick wild ones.
So she ended up taking us out to the park where there’s a bike trail that is absolutely littered with wild blackberry bushes. We ended up bring home a few cups of them and to my surprise we also brought home dozens of chigger bites. But that’s what I get for rummaging around in tall grasses in shorts and flip flops.
After Emma got her fill of eating them out of the fridge I used the rest to make crazy delicious blackberry buckle cups. I mean CRAZY GOOD! I didn’t even know how much I liked blackberries until I made this dessert. My favorite way to eat this is fresh out of the oven topped with a scoop of vanilla ice cream and a drizzle of caramel sauce.
- 1-1/4 cups all purpose flour
- ½ cup granulated sugar
- ¼ cup butter, softened
- ¼ shortening
- ½ cup milk
- 1-1/2 teaspoons baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- 1 egg
- 1-1/2 cups fresh blackberries
- ⅓ cup all purpose flour
- ⅓ cup sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ cup butter, chilled
- Preheat oven to 350 degrees F.
- In a large bowl, mix flour, sugar, butter, shortening, milk, baking powder, vanilla, almond, salt and egg until well blended.
- Fold in blackberries. Note: If using small wild blackberries, leave them whole. If using large store bought blackberries, cut them in half.
- Divide the batter into 6 oven-safe ramekins coated in non-stick cooking spray.
- For the topping, mix the flour, sugar, cinnamon and nutmeg. Use a pastry blender or food processor to cut the butter into the dry ingredients until it creates small crumbs.
- Sprinkle crumb topping over each ramekin filled with batter.
- Bake for 45 – 55 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.