And so another school year ends. Miranda and her shiny boots will face third grade next semester, her brother will face his own new challenges, Mom will face coming up with new school hairstyles. and I will face-palm most of the time due to all of their ridiculous but funny behavior.
It’s been a great year with excellent grades and lots of new hand-clapping rapping songs. At one point I was actually pretty good at them and could hold my own in the playground. We’ll take in a homemade New York cheesecake for the teacher (she’s from NY, yikes) and bid our farewells when the final buzzer sounds. I always like to see the kids come flying out of the classrooms on the last day…they’re like bats leaving the cave at night!
I always make sure to put some kind of berry in Mir’s lunch pail. My kids eat berries by the pack and blackberries are really good right now. Although she didn’t get this blackberry crumble for lunch – mom and I demolished it after the kids went to bed – it did inspire me at 6:30 a.m. while packing her blackberries. I was really pleased with the thyme flavor and I urge you to try throwing in some fresh herbs to a sweet dish sometime please! I could easily say this is the best crumble I have everrrr tasted (horn toots here)
Happy Summer Everyone!!
Check out these other desserts with fresh herbs-
Blackberry Thyme Skillet Crumble
For the topping
- 2 1/2 tbsp unsalted butter cut into cubes
- 1/2 cup all purpose flour
- 2 tbsp packed brown sugar
- Pinch of chopped thyme
For the filling:
- 1 tbsp unsalted butter
- 1 tsp red wine
- 1 tbsp raspberry jam
- 1 tbsp brown sugar
- 1 tsp fresh thyme chopped finely
- 2 cups blackberries
- Vanilla ice cream optional
Preheat the oven to 390 degrees F.
Place the flour, cubed butter and brown sugar in a bowl. Using your fingers rub the butter until it becomes lumpy and grainy. Set aside.
In a six inch skillet, add the butter, wine, jam, thyme and brown sugar. Heat over a medium heat until all of the ingredients are well mixed.
Add the berries and gently mix them through the sauce. Roughly sprinkle the butter/flour mixture over the berries. You might not need all of it. I like to see the berries peeking through.
Sprinkle the top of the crumble with some fresh thyme and place the skillet into the oven. Bake for about 20 minutes until the crumble is golden and bubbling.
Let cool slightly and serve with vanilla ice cream.