Blackberry Slump - cooking recipe

Ingredients

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 white wine
1 teaspoon vanilla extract
2 eggs
1 lb fresh blackberries (or frozen and thawed)

Preparation

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.
Heat oven to 350 degrees. Grease eight 6 oz. ramekins with butter and dust with flour; set aside.
In a medium bowl, whisk remaining flour, baking powder, and salt; set aside.
In a large measuring cup, whisk together melted butter and wine; set aside.
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.