Deconstructed blackberry crumble swirls together fabulously in this summer treat. Don’t be afraid of the balsamic vinegar, it’s just a bit of acid to brighten the berry flavor. Use lemon juice if you prefer, but I find the balsamic really meshes with the blackberry.

Method:
1. Preheat oven to 350 degrees. Combine crumble ingredients until it has a clay like consistency and spread over a parchment-lined baking sheet. Back for 15 minutes.

2. Add filling ingredients to a saucepan on medium low heat until boiling. If it doesn’t achieve your desired thickness, add a bit more cornstarch slurry.

3. Blend ice cream, yogurt, and milk in a blender until smooth.

4. Layer shake, berry filling, and crumble into a tall mason jar. Makes 2 shakes. Or 1 shake, I’m not judging. Don’t count the calories.

Crumble:
3 tbsp butter
1 tbsp brown sugar
2 tbsp white sugar
1/3 cup flour
1/3 cup rolled oats
1 tsp cinnamon
Pinch of salt

Blackberry Filling:
1 cup frozen or fresh blackberries
1 tsp balsamic vinegar
1/4 cup white sugar
2 tsp corn starch, dissolved in water

Shake:
3 scoops of vanilla ice cream
1 scoop of plain greek yogurt
Milk as needed for consistency

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