Blackberry And Rosemary Crumble

• Crumble
• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups sugar
• 1 cup all-purpose flour
• 2 rosemary sprigs, needles removed
• Filling
• 2 quarts fresh blackberries
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 lemon
• Topping
• ice cream
• cream

1. Preheat the oven to 350u0b0F.
2. Mash together the butter, sugar, flour, and rosemary in a large bowl with your hands.
3. In another large bowl, mix the blackberries, sugar, cornstarch, and juice of the lemon.
4. Pour the filling into a 9"x13" glass baking pan and spread evenly with spatula.
5. Crumble the topping over the blackberry mixture.
6. Place the pan on a large cookie sheet to prevent dripping in oven and bake for 1 hour, until the topping is brown and the filling is bubbly.
7. Serve topped with vanilla ice cream or drizzled with cream.

crumble, unsalted butter, sugar, flour, rosemary sprigs, filling, fresh blackberries, sugar, cornstarch, lemon, topping, cream, cream

Taken from www.food.com/recipe/blackberry-and-rosemary-crumble-373684 (may not work)