A excellent pastry cream is made with the least amount of starch possible. You need just enough to give the cream shape, but not enough to overpower the flavor. This recipe uses cornstarch; however, once it has thickened, take care not to simmer it any longer. This is ideal in cakes, pies, tarts, and Napoleons.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 9-inch crumble |
Ingredients
- 4 cups fresh blackberries
- 2 tablespoons white sugar
- 1 cup all-purpose flour
- ½ cup brown sugar
- 6 tablespoons unsalted butter, cubed
- 1 tablespoon ground cinnamon
- ¾ cup chopped walnuts
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Place blackberries in a large pie dish and sprinkle with sugar.
- Combine flour, brown sugar, butter, and cinnamon in the bowl of a food processor; process until combined. Spread the mixture over the berries and sugar. Sprinkle with walnuts.
- Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.
- You can use blueberries instead of blackberries, and any kind of nut you prefer.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 6 mg |
| Sugars | 20 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Great as prescribed! But easy to adjust to your liking.
I used 1 1/2 teaspoons of cinnamon and it was fine. I mixed the dry ingredients in a bowl and then cut in the room temperature butter with a hand-held pastry blender. I used freshly picked wild blackberries so, because of our dry summer, the berries did not get bubbly.
This was so easy to make. I made half the recipe and used blueberries as suggested by the recipe submitter. I baked it for 35 minutes since my blueberries were frozen. Great recipe to have when you need to make something sweet in a hurry. Thanks for sharing it.