Four Swallows Blackberry Slump

Four Swallows Blackberry Slump
This cousin of the cobbler recipe is from the now closed Four Swallows Restaurant from Bainbridge Island Washington. Closing back in 2012 after 26 years of serving fine foods, this farmhouse restaurant served authentic Italian foods in its elegant dining room with crisp white linens, large windows and dim lighting. This “romantic” restaurant also had a well-kept patio for dining, offering lovely views of the grounds, a variety of table styles, stylish lighting and a warm inviting ambiance.

2 1⁄4 cups flour
1 1⁄2 cups sugar
2 tbsp. unsalted butter, cut into 1⁄2" cubes, chilled, plus 8 tbsp. melted and more for greasing
1⁄2 tsp. baking powder
1⁄2 tsp. kosher salt
1⁄2 cup dry white wine
1 tsp. vanilla extract
2 eggs
1 lb. fresh or frozen thawed blackberries
Vanilla ice cream, for serving

To make crumb topping, combine 1⁄4 cup flour, 1⁄4 cup sugar, and the 2 tbsp. of chilled cubed butter in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.

Heat oven to 350°. Grease eight 6 oz. ramekins with butter and dust with flour; set aside. In a medium bowl, whisk remaining flour, baking powder, and salt; set aside. In a large measuring cup, whisk together melted butter and wine; set aside. In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined. Divide batter between ramekins and top each with berries. Sprinkle reserved crumb topping evenly over berries. Put ramekins on a baking sheet and bake until golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of ice cream.