Blackberry And Rosemary Crumble - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350\u00b0F.
Mash together the butter, sugar, flour, and rosemary in a large bowl with your hands.
In another large bowl, mix the blackberries, sugar, cornstarch, and juice of the lemon.
Pour the filling into a 9\"x13\" glass baking pan and spread evenly with spatula.
Crumble the topping over the blackberry mixture.
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.
Serve topped with vanilla ice cream or drizzled with cream.