Summer Blackberry Crumbles

I am always trying to think of different ways to use summer fruit, since having a passion for anything sweet and my love of summer fruit.   You can also substitute blackberries for blueberries.    This dessert goes great with vanilla bean ice cream!

INGREDIENTS:
Serves 4

4        cups fresh blackberries (about 14 ounces)

1/4     cup sugar, plus 1 teaspoon

3        tablespoons all-purpose flour

3        tablespoons fresh lemon juice

3        tablespoons unsalted butter, softened, plus more for the ramekins

1/4     teaspoon ground cinnamon

Pinch of salt

6        store-bought sugar cookies (about 2 ounces), coarsely crushed

1/4     cup rolled oats


METHOD:

Preheat oven to 375.  Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and lemon juice in a bowl; set aside.

Put butter, cinnamon, salt and remaining tablespoon sugar into a small bowl.  Stir vigorously with a rubber spatula until creamy.  Stir in cookies, oaks, and remaining 1 1/2 teaspoons flour.  Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.

Butter four 5-ounce ramekins (about 3 1/2 inches in diameter).  Divide blackberry mixture among ramekins; transfer to a rimmed baking sheet.  Sprinkle with crumb topping.  Bake until juices are bubbling and topping is a golden brown about 20-25 minutes.  Let cool on a rack for about 20 minutes before serving.  

I like to serve this with vanilla bean ice cream on top!   Enjoy!