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Prep Time: 15 minutes
Bake Time: 35-40 minutes
Oven Temp: 350 degrees
1 3/4 cups all purpose flour
3/4 cup light brown sugar, packed
1 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
1/3 cup heavy cream
1 ½ cups fresh blackberries
For the Crumb Topping:
3 TBSP butter, cold
1/3 cup all purpose flour
1/3 cup brown sugar
1/4 tsp. cinnamon
¼ cup walnuts, pulverized (optional)
Preheat the oven to 350 degrees. Lightly spray a 8 x 8 square baking dish with cooking spray.
Cream 1/3 cup of the butter and the 3/4 cup brown sugar together. Add the eggs 1 at a time, then vanilla and mix until completely blended together.
Add the flour, baking powder, salt, cinnamon and nutmeg to a separate bowl and combine with a wire whisk.
Add 1/3 of flour mixture to the batter and incorporate. Add ½ of the heavy cream to the mixture and then alternate, ending with flour mixture.
Spread batter into your baking dish evenly and so it touches all of the sides. Layer the blackberries on top.
Using a fork or pastry blender mix, combine all crumb topping ingredients in a bowl and work until mixture resembles little pebbles.
Spread evenly over the top of the cake.
Bake at 350 degrees for about 35-40 minutes.
And as always, get your asses in the kitchen!
Krissi Biasiello is a native of South Philadelphia, Pennsylvania. Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef. She beat out 43,000 homecooks across America and came in 4th place. Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world. She now shares her recipes with all of you! Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.