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~
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