So this is a little embarassing.
I definitely ate ~80% of this on my own. Sure, I only made a half batch, but that’s still a bit gluttonous considering I made it on Tuesday and finished it this morning for breakfast.
What can I say- I’m a sucker for a good crumble. And this, my friends, is a good crumble. It was rich with all that
calorie free butter and the generous amount of salt gave it a perfect salty/sweet combo. Clearly that lemon tart last week couldn’t cure my spring berry fever.
I bought some blackberry preserves purely as a vehicle for pb&j’s [grape jelly is grOoOse] until I remembered a recipe posted on Orangette a little while ago. It was going to happen. We had all the ingredients and Tuesday after the gym [slightly ironic] I whipped up this sucker and never looked back.
I cut the recipe in half and neglected to bake the shortbread crust before assembling the jam and crumble on top. No worries. I put it in a 4″ x 9″ pan, baked it at 275˚ for 15 minutes then upped the temperature to 350˚ and baked it for another 45 minutes longer. Perfection.
Then it just sat there tempting me everyday when I came home from work. Clearly, I gave in. I would suggest serving it warm with vanilla ice cream 🙂