Blackberry Slump

Directions

1. 1
   Crumb topping: Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons chilled and cubed butter in the bowl of food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.
2. 2
   Heat oven to 350 degrees. Grease eight 6 oz. ramekins with butter and dust with flour; set aside.
3. 3
   In a medium bowl, whisk remaining flour, baking powder, and salt; set aside.
4. 4
   In a large measuring cup, whisk together melted butter and wine; set aside.
5. 5
   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 golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of vanilla cream on top.