Three out of our four enjoy salads as a meal. Since Junior prefers heartier meals, I made up for his calorie deficit by whipping up this easy Blackberry and Wine Crumble. Of course, I couldn’t make it for Junior without making it for all of us. And, yes, I had to increase my morning work out 😦

Blackberry and Wine Crumble

2/3 cup sweet red wine

2 tsp cornstarch

5 cups frozen blackberries (or mixed berries)

1/4 cup granulated white sugar

1/2 cup all-purpose flour

1/2 cup brown sugar

1/3 cup 5-minute oatmeal

1/2 tsp cinnamon

4 tbsp butter, softened

Optional: 4 tbsp heavy whipping cream

1) Preheat oven to 375 degrees; lightly oil 4 individual casserole dishes (about 1-3/4 cup capacity each)

2) In medium-sized saucepan, whisk wine and cornstarch until well combined; add blackberries and white sugar and, stirring often, cook over medium-high heat 7-8 minutes until blackberry mixture thickens; remove from heat and divide between 4 individual casserole dishes

3) In small bowl mix flour, brown sugar, oatmeal, cinnamon, and butter until well combined and crumbly; sprinkle over blackberry-wine mixture; place casserole dishes on a baking sheet and bake 12-15 minutes until blackberries are bubbly and crumb topping is golden and lightly crisp; remove from oven and let sit 5 minutes before serving; serve with or without drizzled whipping cream

Servings: 4