Blackberry Irish Crumble Cake

 Blackberry Irish Crumble Cake

We all know that Peter Rabbit had to miss out on supper because of his escapades while Flopsy, Mopsy, and Cottontail enjoyed a meal of bread, milk, and blackberries.

So I saved a blackberry treat just in case Peter Rabbit feels better soon. 

Did you know that Flopsy, Mopsy, and Cottontail were all girls? (true fact) 
Blackberry Irish Crumble Cake

Cook’s notes: Recipe adapted from cookingonthefrontburners.com

Ingredients:

• 1-1/4 cups white sugar, divided
• 1 cup blackberries (pint container)
• 1/2 tsp. nutmeg
• 2-1/2 teaspoons Saigon cinnamon, divided
• 1/2 cup brown sugar
• ¾ cup cooking oats
• 3 tablespoons cold butter, cut into small pieces
• 1 cup all-purpose flour
• ½ tsp. salt
• 1 tsp. baking powder
• 3/4 cup of milk
• ½ teaspoon almond extract
• 1 teaspoon lemon juice

Directions:

• Mix 1/4 cup of sugar with 1 teaspoon cinnamon and 1/2 teaspoon nutmeg, mix well and toss the berries in the cinnamon sugar mixture and set aside for 20 minutes.
• Mix the brown sugar, remaining cinnamon, small butter pieces, and oats together and refrigerate 20 minutes.
• Mix the remaining 1 cup sugar of sugar with the flour, salt and baking powder together.
• Add the milk, lemon juice and almond extract to the flour mixture and stir until blended.
• Grease an 8 x 8 pan baking dish or quiche dish; pour the milk/flour mixture into the dish. The batter will be thin and spread evenly.
• Place the cinnamon-sugared blackberries on top of the floured mixture. 
• Top the berries with the refrigerated oat, butter, and brown sugar mixture.
• Bake at 350 degrees for 30 minutes or until golden brown on top and the berries mixture is bubbling.
• Serve warm and splurge with a scoop of ice cream and optionally add a few raspberries for color.