TRIPLE BERRY CRISP
This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
- In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
- Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 35.6 g, Cholesterol 40.7 mg, Fat 16.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 16.9 g
FROZEN BERRY CRISP
Crisp with frozen berries. Even Courtney will eat this one.
Provided by Erin Wallace
Categories Desserts Crisps and Crumbles Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Mix berries, white sugar, and cornstarch together lightly. Set aside.
- Cream brown sugar, butter, and vanilla extract together in a separate bowl. Mix in flour and cinnamon. Stir in oats just until mixed. Chill topping for 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place berries in the bottom of a 9x9-inch baking pan. Place chilled topping on berries, pressing lightly.
- Bake in the preheated oven until golden, about 1 hour.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 75.2 g, Cholesterol 36.6 mg, Fat 15.2 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 8.9 g, Sodium 15.6 mg, Sugar 54.2 g
MARIONBERRY SCONES
Steps:
- Preheat oven to 350 degrees F.
- To make the scones: In a mixer, blend dry ingredients, shortening and butter together thoroughly until mixture looks like bread crumbs. Add most of the milk and mix for about 30 seconds. Scrape down sides and bottom of bowl, adding more milk to completely moisten dough. Be careful not to overmix. Flour hands and divide the dough in half and place on 2 pieces of floured parchment paper. Re-flour hands and shape dough into a large circle about 10 inches in diameter. Place about 3/4 cup Marionberries evenly on each circle, leaving a 2-inch edge. Re-flour the parchment papers. Re-flour hands and fold up edges to completely cover Marionberries. Flatten out scone with floured hands to 10 inches in diameter. Cut into 6 pie shaped pieces and sprinkle with sugar. Bake for 20 minutes, rotating once halfway through the cooking time. Remove from oven and let cool completely.
- To make the icing: Combine all ingredients in medium bowl. Mix for about 30 seconds or until thick. Drizzle scones with lemon icing. Let icing harden before serving.
OREGON'S BEST MARIONBERRY PIE
I believe Oregon marionberries make about the best berry pie in the world. And when you add some cream cheese and flavorings, you'll be making the best even better! -Frances Benthin, Scio, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, mix flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add ice water and lemon juice, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 10 minutes., Meanwhile, in a large bowl, mix 1 cup sugar, tapioca and lemon juice. Add berries; toss to coat. Let stand 15 minutes. Preheat oven to 425°. On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate., In a small bowl, beat cream cheese, confectioners' sugar and extracts; spread over prepared crust. Top with berry mixture., Roll out remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with cream; sprinkle with remaining sugar., Bake 15 minutes. Reduce oven setting to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool on a wire rack.
Nutrition Facts : Calories 572 calories, Fat 30g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 478mg sodium, Carbohydrate 71g carbohydrate (39g sugars, Fiber 4g fiber), Protein 6g protein.
SUMMER BERRY CRISP
Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.
Provided by Sheila Lukins
Categories Dessert Bake Kid-Friendly Quick & Easy Blackberry Blueberry Raspberry Oat Summer Parade Small Plates
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
- 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
- 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
- 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.
OREGON MARION BERRY COBBLER
Make and share this Oregon Marion Berry Cobbler recipe from Food.com.
Provided by littlewoodbird
Categories Dessert
Time 50m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350F/180C/4.
- 2. Topping: Mix butter + sugar until fluffy. Add in other ingredients.
- 3. Filling: mix berries with other filling ingredients.
- 4. Pour into baking dish + spoon butter dots over berry mixture. Spoon dollops of topping over berry mix.
- 5. Bake for 40 minutes or until golden.
Nutrition Facts : Calories 465.1, Fat 20.2, SaturatedFat 12.7, Cholesterol 53.7, Sodium 364.8, Carbohydrate 70.2, Fiber 0.6, Sugar 50.2, Protein 3
NORTHWEST MARIONBERRY PIE
Marionberries are a sweet blackberry hybrid grown in the Northwest that make a perfect pie!
Provided by aijiesi
Categories Desserts Pies Fruit Pie Recipes
Time 2h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix marionberries, 3/4 cup sugar, flour, and lemon juice together in a large bowl until well-combined.
- Fit the bottom of a 9-inch pie plate with 1 pie crust. Pour in marionberry mixture. Cover with second crust; crimp edges to seal. Brush pie lightly with water. Sprinkle 2 teaspoons sugar on top. Cut four to eight 1-inch slits in the top crust with a knife.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 45 to 50 minutes more. Let cool completely before serving, about 1 hour.
Nutrition Facts : Calories 406.6 calories, Carbohydrate 60.2 g, Fat 16.3 g, Fiber 5.5 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 258.7 mg, Sugar 26.3 g
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