Blackberry Praline Crumble filled with fresh blackberries and topped with homemade pralines mixed into the topping. Just one simple step makes this cobbler something special.
I found wonderfully sweet blackberries at the farmers market again this weekend. We had a friend from California visiting and I wanted to make a traditional Southern dessert, I think a cobbler or crisp seems pretty Southern. This one may be more so because you make pralines first and add it to the crisp. This forms a sweet crunchy top. I hadn’t tried pralines before so thought I would try to catch some pictures with my phone so that others might avoid burning the first batch like I did. I swear it was just the perfect color and then 10 seconds later I had burned it. So watch it very carefully.
If not burnt, it goes in the freezer for a few minutes and then you process it in the food processor and mix with flour and butter. I added a few more blackberries and was afraid I wouldn’t have enough topping so I doubled it. I have to say, more is better! I loved the flavor from the caramelized sugar and pecans. The recipe has the original amount.
It took an additional 10 minutes making the pralines, but worth if it you want something a little special. I added a dollop of whipped cream and we were all thankful for the great summer we are having that is producing such fabulous fruit. Last summer we had too much rain and our fruit crop was sparse.
I think these flavors would also be good with peaches.
Adapted from What Katie Ate
Blackberry Praline Crumble
- Category: Dessert
- 1 ½ lbs blackberries
- ¼ cup sugar
- 1 teaspoon vanilla
- ⅓ cup toasted pecans, chopped
- ⅔ cup sugar
- ¾ cup whole wheat flour
- ½ cup butter, chilled and cubed
- Crumble: Prepare a baking sheet with parchment paper.
- Place 1/2 cup sugar and 2 tablespoons water in a small, heavy duty saucepan and cook over low-medium heat for 5-10 minutes until the sugar starts to dissolve. Turn up the heat and bring to a boil, then cook for 5-10 minutes, swirling not string until the mixture starts to turn a LIGHT golden brown. Watch very carefully and don’t let it burn. Remove from heat and add pecans. Swirl to coat the pecans and pour it onto prepared sheet. Spread out evenly. Place in freezer and chill for 10 minutes. Remove from freezer and place in food processor and process until it is medium-fine with no big chunks.
- Place four in a mixing bowl and add butter mixing with a pastry cutter and or fingers until it resembles fine breadcrumbs. Add the remaining 1/4 cup sugar and half of the praline mixture and combine.
- Berries: Preheat oven to 425º.
- Place the berries in a medium saucepan along with 1/2 cup water and 1/4 cup sugar. Simmer gently for about 10 minutes until the berries start to soften. Add vanilla and stir gently to combine. Pour into a square casserole dish.
- Scatter crumble topping over the berries. Add another tablespoon or two of praline over the top and bake for 25-30 minutes until bubbling and golden brown. Remove from oven and scatter with remaining praline.
- Adapted from What Katie Ate