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
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.
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
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
CARDAMOM CUSTARD
Custard without the cream? We'll take it. Especially when it's laced with an exotic hint of cardamom, a spice that does more to transport us across the globe than any other we know.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- In a blender, process cashews, 2 cups milk, salt, and syrup for 1 minute. Transfer mixture to a saucepan, add cardamom, and bring to a boil, whisking. Reduce heat and simmer, covered, 15 minutes.
- In a bowl, whisk remaining tablespoon milk and the arrowroot until smooth. Add to saucepan and thicken mixture over medium heat, whisking, 30 seconds. Remove from heat and stir in vanilla.
- Strain custard into a bowl and let cool slightly, then transfer to refrigerator. Serve chilled.
BERRY-ALMOND CRISP WITH CARDAMOM CUSTARD
Custard without the cream? We'll take it. Especially when it's laced with an exotic hint of cardamom, drizzled with maple syrup, and starring fresh, tart berries. This dessert will satisfy without sabotaging your day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees and position rack in lower third. Combine topping ingredients in a bowl.
- Combine filling ingredients in another bowl. Pour filling into a 9-inch pie dish and sprinkle with topping.
- Place dish on a parchment-lined baking sheet and bake until bubbling and golden, about 50 minutes. (Tent with foil if becoming too dark.) Let cool slightly and serve topped with Cardamom Custard.
Nutrition Facts : Calories 331 g, Fat 15 g, Fiber 9 g, Protein 6 g, SaturatedFat 7 g, Sodium 16 g
THE BEST BLACKBERRY CRISP
The best crisp I have ever made! Easily substituted to gluten- and/or dairy-free. Awesome with any fruit combination!
Provided by Tiffany Donnelly
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Mix peaches, blackberries, 1/2 cup gluten-free flour, white sugar, lemon juice, and cinnamon together in a bowl; spread evenly into the prepared baking dish.
- Stir brown sugar, oats, and 3/4 gluten-free flour together in a separate bowl. Cut butter into oat mixture until it resembles coarse crumbs; sprinkle evenly over berry mixture.
- Bake in the preheated oven until golden brown, about 45 minutes.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 35 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 2.8 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 87.4 mg, Sugar 19.6 g
CARDAMOM CUSTARD
A hint of cardamom makes this creamy custard super special. Pour on top of your favourite pudding, serve with stewed fruit, or enjoy on its own
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Treat
Time 20m
Number Of Ingredients 6
Steps:
- Put the cream, milk and cardamom seeds in a saucepan. Heat until steaming then remove from the heat, pop a lid on the pan and set aside for 20 mins for the flavours to infuse.
- Whisk the egg yolks with the sugar then whisk in the flour. Pour in a little of the warmed milk mixing well to incorporate then gradually whisk in the remaining liquid.
- Rinse out the pan, then sieve the milk mixture back in to remove the cardamom pods. Cook over a low to medium heat, stirring near constantly for 4-5 mins until you have thick custard that coats the back of a spoon. Pour over your favourite pud, or eat the whole lot with a spoon.
Nutrition Facts : Calories 365 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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