Blackberry Slump

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 1/4 cups flour
• 1 1/2 cups sugar
• 2 tablespoons unsalted butter, cut into 1/2-inch cubes, chilled
• 8 tablespoons unsalted butter, melted, plus more for greasing
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup dry wine
• 1 teaspoon vanilla extract
• 2 eggs
• 1 lb fresh blackberries (or frozen and thawed)

Recipe

• 1 crumb topping: combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons chilled and cubed butter in the bowl of food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. refrigerate for 30 minutes.
• 2 heat oven to 350 degrees. grease eight 6 oz. ramekins with butter and dust with flour; set aside.
• 3 in a medium bowl, whisk remaining flour, baking powder, and salt; set aside.
• 4 in a large measuring cup, whisk together melted butter and wine; set aside.
• 5 in a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. add wine mixture to eggs and whisk until smooth. add flour mixture; mix until just combined. divide batter between ramekins and top each with berries. sprinkle reserved crumb topping evenly over berries. put ramekins on a baking sheet and bake golden brown and bubbly, about 1 hour. transfer to a rack and let cool for 20 minutes; serve with scoops of vanilla cream on top.