with Anna Maries Vanilla Bean Ice Cream
Newsletter 1 August 2010
Crisp Topping:
- 1/2 cup all purpose flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 3 ounces melted butter
Mix all ingredients with a fork or dough hook until well mixed. Allow to sit and rest for 15 minutes.
Blackberry filling:
- 2 pounds or 2 quarts blackberries
- 1/2 cup vanilla sugar
- 1/4 cup honey
- Zest of one lemon
- 1/2 tsp kosher salt
- Four twists of peppermill
- 1/4 tsp ground cinnamon
Mix together and work until juices start forming. Fill six eight ounce ramekins with filling. Top with crisp mixture. Bake at 350 degrees convection for 15 to 20 minutes. Serve with a scoop of vanilla bean ice cream.
