2 1/2 cups self-rising flour
1 cup sugar
1/4 teaspoon salt
12 tablespoons cold butter, cubed
2 eggs
3 teaspoons vanilla

Blackberry Filling

5 cups fresh blackberries
1 cup sugar
3 tablespoons self rising flour
2 teaspoons lemon zest


Using a pie plate or a large tart dish (we used a 13" round, 2" high dish) place thoroughly washed berries on the bottom.

In a small bowl, combine 1 cup sugar and 2 teaspoons lemon zest and mix with your hands to infuse the sugar with lemon. Add in the 3 tablespoons self rising flour and lightly mix.

Evenly sprinkle the mixture over the blackberries. Set aside.

To make the crumble combine flour, sugar and salt and lightly mix.

Add in chunks of cold butter and use a pastry cutter or fork to blend into a pea-sized crumble.

Whisk the eggs and vanilla together and add to the flour, continue mixing until the dough holds together, but still crumbles.

Evenly sprinkle the crumble on top of the blackberries until they're all covered.

Bake in a 375 degree oven for 40 minutes until golden brown. Serve with vanilla ice cream and a glass of Beringer Main & Vine White Merlot.

This recipe was created especially to pair with Main & Vine wines by, a blog dedicated to sharing sweet recipes, hosting inspiration, and easy ways to add charm to daily life.