THE ULTIMATE BERRY CRUMBLE
I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
- Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
- Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
- Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g
TRI-BERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
- In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
- For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.
TRIPLE BERRY COOKIE CRUMBLE
Prize-Winning Recipe Fall 2010! Sugar cookie mix and butter make an instant topping for a berry dessert crisp.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish with cooking spray.
- In small bowl, mix 1/2 cup cookie mix and 1/2 cup sugar. In large bowl, toss together strawberries, blackberries and blueberries. Sprinkle with cookie mix-sugar mixture. Toss gently until berries are well coated. Place fruit mixture in baking dish.
- In medium bowl, mix together remaining cookie mix and cinnamon. Using pastry blender or fork, cut butter into cookie mix until mixture is crumbly. Sprinkle evenly over fruit.
- Bake 35 to 40 minutes or until topping is golden brown and fruit is bubbly. Serve warm or room temperature.
Nutrition Facts : Calories 430, Carbohydrate 72 g, Cholesterol 25 mg, Fat 3, Fiber 4 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 47 g, TransFat 2 1/2 g
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
TRIPLE BERRY PIE
Triple berry pie is bursting with juicy berries layered on a zesty lemon cream cheese layer.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Make 1 crust as directed on box for One-Crust Pie, Baked Shell. Cool completely, about 35 minutes.
- Meanwhile, unroll second pie crust on work surface. With 4 1/2-inch star-shaped cookie cutter, cut 1 large star. With 2-inch star-shaped cookie cutter, cut 12 small stars. Place stars on ungreased cookie sheet; sprinkle 1 tablespoon sparkling sugar on tops of stars. Bake 5 to 8 minutes or until golden brown; cool. Set aside.
- In 2-quart saucepan, beat 3/4 cup granulated sugar, the cornstarch, water and lemon juice with whisk. In small bowl, mash 1 1/2 cups sliced strawberries with fork to make 1 cup mashed strawberries; stir into pan. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes.
- Remove 1/3 cup cooked strawberry mixture to small bowl, and stir in 1 cup blueberries. To remaining cooked strawberry mixture, fold in remaining 2 1/2 cups sliced strawberries and the raspberries.
- In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked pie shell. Spoon strawberry-raspberry mixture into pie shell, pushing berries toward outside edges to leave 3-inch circle in center. Scoop blueberry mixture to fill center circle.
- Refrigerate 3 hours. To decorate, place 1 large star in center and smaller stars around edge of pie.
Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 27 g, TransFat 0 g
TRIPLE-BERRY CRUMB PIE
Berries and hazelnuts are plentiful in our Pacific Northwest-so ingredients for this treat are often at my fingertips. I like to freeze a couple of pies to enjoy in winter. -Katherine Barrett, Bellevue, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, combine flour, hazelnuts and 1/2 cup sugar; cut in butter until crumbly. Set aside 1-1/2 cups crumb mixture for topping. Press remaining mixture onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate., Place berries in a large bowl; sprinkle with cornstarch and remaining sugar. Stir until well blended. Spoon into crust. Sprinkle with reserved crumb mixture., Bake 55-60 minutes 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 480 calories, Fat 26g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 123mg sodium, Carbohydrate 59g carbohydrate (33g sugars, Fiber 5g fiber), Protein 6g protein.
TRIPLE-BERRY COBBLER
I combined several recipes to come up with this one. It's very versatile. Sometimes I use other fruits depending on what is available or on hand. -Edna Woodard, Fredericksburg, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a small heavy saucepan, mix sugar, cornstarch, cinnamon and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray. , For topping, beat sugar and butter until crumbly. Beat in vanilla and milk. Whisk together flour, baking powder and salt; add to butter mixture, stirring just until moistened. Drop by tablespoonfuls over fruit. , Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes. Serve warm.
Nutrition Facts : Calories 234 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 196mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.
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- In a medium-sized bowl add berries, 1/2 cup white sugar and heaping Tablespoon gluten-free flour then gently stir to combine and set aside.
- In a large bowl, stir together remaining 3 cups gluten-free flour, remaining 1/2 cup white sugar, brown sugar, baking powder, cinnamon, and salt. Whisk egg and vanilla together in a small dish then drizzle over the flour mixture and add cubed butter. Use a fork to stir everything together then switch to a pastry cutter or use your fingers to blend until small crumbles of butter remain. Scoop a little more then half the crumb mixture into prepared pan then firmly press into an even layer. Pour berries over crust then spread into an even layer. Squeeze handfuls of remaining crumble into clumps with your hands then crumble evenly over berries.
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- Preheat oven to 350°F. Spray 6 individual dessert ramekins (or an 8x8-inch square baking dish) with cooking spray.
- To make the berry filling, mix the frozen berries, flour, sugar, and vanilla together in a large bowl.
- To make the crumble topping, mix the flour, sugar, and cinnamon together in another large bowl. Cut in the butter with a fork until it’s the size of peas. Stir in the oats and pecans.
- Pour the berry filling into the prepared ramekins (or baking dish) and sprinkle the crumble mixture on top, spreading it out evenly. Bake in the oven until the berries are cooked and bubbling, about 45 minutes. Let cool 15 minutes before serving. Serve alone or with a dollop of ice cream or whipped cream.
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