黑莓甜点

The rosemary adds a sophisticated taste to this old favorite. It’s great in the summertime when blackberries are at their peak.

迷迭香给这道经典的美味又加上了一层滋味，在夏日时分做它是很好的，因为这个时候黑莓正是成熟期呢。

Serves 8

8人份

材料：

Crumble

外皮儿碎屑材料：

½ cup (1 stick) unsalted butter, at room temperature

半杯（或者是1条）无盐黄油，室温

1½ cups sugar

1.5杯糖

1 cup all-purpose flour

1杯中筋面粉

Needles from 2 rosemary sprigs

2根迷迭香枝上面的小叶子

Filling

馅儿料：

2 quarts fresh blackberries

大约2.2升新鲜黑莓

½ cup sugar

半杯糖

¼ cup cornstarch

1/4杯玉米淀粉

Juice of 1 lemon

1个柠檬，挤汁

步骤：

To make the crumble topping, mash together the butter, sugar, flour, and rosemary in a large bowl. The best way to do this is with your hands.

制作碎屑外皮：把黄油、糖、面粉和迷迭香装入一只大碗里，揉碎，最好用自己的手来做。

In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together. Pour the blackberry filling into a 9 × 13-inch glass baking pan; even it out with a spatula. Crumble the topping over the blackberry mixture. Bake for 1 hour on a nonstick cookie sheet (to catch any overflow) until the topping is brown and the fruit is bubbly. Serve the crumble with vanilla ice cream. Make sure the crumble is still a little warm so the ice cream will melt.

在一个大碗里，把黑莓、糖、玉米淀粉以及柠檬汁混合好。把黑莓馅儿倒入9*13寸的烤盘里，用抹刀弄平。然后把刚刚的外皮儿料倒在上面。在一个不沾的烤架上烤制大约1个小时，直到外皮变棕色，而且水果开始起泡沫。把这道甜品和香草冰淇淋一起食用，确保外皮儿还是温的，这样冰淇淋就会融化哦。

特别说明：这道菜出自大神Tyler Florence哦~