Blackberry Crisp Pioneer Woman Recipes

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BLACKBERRY POT PIES

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 13



Blackberry Pot Pies image

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the blackberries and sugar in large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add it to the pan. Simmer until thick, about 5 minutes. Stir in the vanilla. Remove from the heat and cool slightly.
  • Fill the individual cast-iron pans with 3/4 cup filling each and set on a baking sheet lined with foil.
  • Take out the Perfect Pie Crust dough and separate into 6 even balls. Roll out the first one until about 1/8 inch thick. Cut out a circle from the dough slightly larger than the pan. Place the circle on top of a filled pan and press the edges slightly. Repeat with all the dough and pans. With a pastry brush, lightly wash the top of the pies with the egg wash. With a sharp knife, make small slits in the top of each pie to allow hot air to escape.
  • Bake until the crusts are golden brown, 20 to 25 minutes. (The berries will bubble over slightly; that's normal.) Allow to sit for at least 15 minutes before serving.
  • Serve each individual pie with a scoop of vanilla ice cream.
  • Mix the flour and salt in a bowl. Add the butter and vegetable shortening and work into the flour using a dough cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined. Place the dough in a plastic bag and chill until needed.

Two 24-ounce bags frozen blackberries
1 1/2 cups sugar
1/4 cup cornstarch
2 tablespoons vanilla
Perfect Pie Crust, recipe follows
1 egg, lightly beaten, for the egg wash
Vanilla ice cream, for serving
3 cups all-purpose flour
1 teaspoon salt
3/4 cup (1 1/2 sticks) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten

FRESH BLACKBERRY CRISP

Provided by Food Network Kitchen

Categories     dessert

Time 35m

Number Of Ingredients 6



Fresh Blackberry Crisp image

Steps:

  • Preheat oven to 375 degrees. In large bowl combine blackberries, sugar and lemon juice together with 2 tablespoons of flour. Pour into deep dish pie plate. In separate bowl blend remaining 1/2 cup flour, brown sugar and butter. Mix until crumbly. Sprinkle over berries. Bake for 30 minutes until bubbly.

4 cups fresh blackberries
1/2 cup sugar
Juice of 1 lemon
2 tablespoons flour, plus 1/2 cup
1/2 cup brown sugar
1 stick butter

BLACKBERRY COBBLER

For a taste of the frontier, bake Ree Drummond's Blackberry Cobbler from The Pioneer Woman on Food Network; it's perfect served warm with cold ice cream.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 6



Blackberry Cobbler image

Steps:

  • Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
  • In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
  • Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!

1/2 stick butter, melted, plus more for greasing pan
1 1/4 cups plus 2 tablespoons sugar
1 cup self-rising flour
1 cup whole milk
2 cups fresh (or frozen) blackberries
Whipped cream and/or ice cream, for serving

BLACKBERRY CRISP

Simple quick recipe of berries of your choice, with a brown sugar oats crumble crust that is my husband's absolute favorite treat in the summer. Serve with favorite topping of ice cream or Cool Whip®.

Provided by Kari

Categories     Desserts     Crisps and Crumbles Recipes

Time 45m

Yield 8

Number Of Ingredients 5



Blackberry Crisp image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.
  • Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.
  • Bake in the preheated oven until golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 49.7 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 4.9 g, Protein 3.7 g, SaturatedFat 7.4 g, Sodium 91 mg, Sugar 30.1 g

1 cup rolled oats
1 cup brown sugar
¾ cup all-purpose flour, divided
½ cup butter, softened
4 cups fresh blackberries

BLACKBERRY CRISP WITH FROZEN BERRIES

This is a great, basic blackberry crisp. If you want to use fresh berries you can. Serve warm with ice cream.

Provided by darkelfz

Categories     Crisps and Crumbles

Time 30m

Yield 8

Number Of Ingredients 11



Blackberry Crisp with Frozen Berries image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart baking dish.
  • Combine blackberries, sugar, cornstarch, water, and lemon juice in a small bowl; toss gently.
  • Combine oats, flour, brown sugar, and cinnamon in another bowl; cut in butter until crumbly. Sprinkle over berries.
  • Bake, uncovered, in the preheated oven until filling is bubbly, 20 to 25 minutes.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 37.3 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 5 g, Protein 3.3 g, SaturatedFat 7.4 g, Sodium 7.1 mg, Sugar 20 g

4 cups frozen blackberries
2 tablespoons white sugar
2 teaspoons cornstarch
1 teaspoon water
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup quick-cooking oats
½ cup all-purpose flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
½ cup cold unsalted butter

BLACKBERRY CRISP

I adapted this comforting dessert from a recipe my mother-in-law gave to me. Hers fed a family with nine growing kids who were never full, so there was never any left. There aren't any leftovers when I make my downsized version, either! -Marliss Lee, Independence, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 servings.

Number Of Ingredients 11



Blackberry Crisp image

Steps:

  • Place blackberries in a greased 1-qt. baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries., Bake, uncovered, at 375° until filling is bubbly, 20-25 minutes. Serve warm with ice cream.

Nutrition Facts : Calories 576 calories, Fat 25g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 245mg sodium, Carbohydrate 87g carbohydrate (54g sugars, Fiber 6g fiber), Protein 6g protein.

2 cups fresh or frozen blackberries
2 tablespoons sugar
1 teaspoon cornstarch
1-1/2 teaspoons water
1/2 teaspoon lemon juice
1/2 cup quick-cooking oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Vanilla ice cream

BLUEBERRY NECTARINE CRISP

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 16



Blueberry Nectarine Crisp image

Steps:

  • For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
  • For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
  • Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
  • For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
  • Plate the crisp into individual bowls and top with the whipped cream.

1 tablespoon butter, softened, for buttering the dish
4 pounds nectarines, sliced
1 quart blueberries
1/2 cup granulated sugar
2 heaping tablespoons cornstarch
Pinch kosher salt
1 orange, zested and juiced (reserve the zest for the topping)
1 cup all-purpose flour
1 cup oats
1/2 cup granulated sugar
1/2 cup brown sugar
Pinch kosher salt
2 sticks cold salted butter
1/2 cup chopped pecans
1 pint heavy cream
1 tablespoon granulated sugar

BLACKBERRY CREPE CAKE

This cake is a real summer showstopper. The light, delicate layers of crepes interspersed with cream, lemon curd and blackberry preserves makes for a dessert that's a million miles away from a traditional cake, and perfect for a special occasion.

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 3h50m

Yield 8 to 12 servings (one 10-inch cake with 15 crepes)

Number Of Ingredients 13



Blackberry Crepe Cake image

Steps:

  • For the crepes: To a blender, add the milk, flour, granulated sugar, salt and eggs. Blend, cover and refrigerate to sit for at least 2 hours and up to overnight.
  • Heat a 10-inch nonstick skillet over medium-low heat and add 1 teaspoon of melted butter. Add just enough batter to cover the bottom of the skillet. Let sit, undisturbed, for 60 to 90 seconds. Lift the edge of the crepe to check that it is set and slightly golden, then carefully flip and cook for another 15 to 20 seconds. Remove to a plate and repeat with the remaining butter and batter.
  • For the whipped cream: Whip the cream, powdered sugar and vanilla bean paste together in a large bowl until light and airy. Set aside.
  • For the assembly: Lay a crepe on a cake stand or large plate. Add 3 tablespoons of whipped cream, then spread over, leaving a small gap around the edge. Next, add about a tablespoon of the lemon curd and disperse as best you can over the cream. Top with another crepe and 3 tablespoons of the whipped cream and spread. For the next layer, add about a tablespoon of the blackberry jam. Repeat the steps by adding a crepe, whipped cream and alternating between the curd and jam, until there is only 1 crepe left. Add that crepe to the top. Then mound the remaining whipped cream in the center.
  • Transfer to the refrigerator and chill for at least 1 hour. Garnish the top with the fresh blackberries and lemon wheels before slicing and serving.

1 1/4 cups milk
1 cup all-purpose flour
2 tablespoons granulated sugar
Pinch of kosher salt
4 large eggs
5 tablespoons salted butter, melted
2 cups heavy cream
1 cup powdered sugar
1 tablespoon vanilla bean paste
1/2 cup lemon curd
1/2 cup blackberry jam
1/2 cup halved fresh blackberries
1 lemon, sliced into wheels

BLACKBERRY CRISP

Celebrate summer's bounty with this buttery crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 8



Blackberry Crisp image

Steps:

  • Preheat oven to 375 degrees. In a food processor, pulse flour, brown sugar, butter, and salt until combined. In a large bowl, toss together blackberries, tapioca, granulated sugar, and orange zest and juice. Pour blackberry mixture into a 2-quart baking dish. Sprinkle evenly with flour mixture. Bake until topping is golden and juices are bubbling, 50 minutes. Let cool 20 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 419 g, Fat 13 g, Fiber 10 g, Protein 5 g

1 1/2 cups all-purpose flour
3/4 cup light-brown sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 teaspoon coarse salt
2 3/4 pounds fresh blackberries (5 pints)
2 tablespoons instant tapioca
3/4 cup granulated sugar
1 tablespoon grated orange zest, plus 1/4 cup orange juice

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