Blackberry and Rosemary Crumble

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1 cup all-purpose flour
• Needles from 2 rosemary sprigs
• 2 quarts fresh blackberries
• 1/2 cup sugar
• 1/4 cup cornstarch
• Juice of 1 lemon

1. To make the crumble topping, mash together the butter, sugar, flour, and rosemary in a large bowl.
2. The best way to do this is with your hands.
3. In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together.
4. Pour the blackberry filling into a 9 x 13-inch glass baking pan; even it out with a spatula.
5. Crumble the topping over the blackberry mixture.
6. Bake for 1 hour on a nonstick cookie sheet (to catch any overflow) until the topping is brown and the fruit is bubbly.
7. Serve the crumble with vanilla ice cream.
8. Make sure the crumble is still a little warm so the ice cream will melt.

unsalted butter, sugar, flour, rosemary sprigs, fresh blackberries, sugar, cornstarch, lemon

Taken from www.epicurious.com/recipes/food/views/blackberry-and-rosemary-crumble-372700 (may not work)