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!
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
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!