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Tuesday, July 22, 2014
Blackberry's In SeasonPosted Thursday, July 15, 2010, at 5:17 PM
I want to add first that I use "Splenda" where it calls for sugar in my recipes..
Blackberries are coming on with a loaded crop, and they are so sweet and fresh right now. Find a place to go pick and load up for these favorite recipes and enjoy the harvest while it lasts. Here are a few recipes to get you started, but the possibilities are endless for using blackberries. Maybe you have a favorite recipe you would like to pass along to us to share with other readers.
The wonderful thing about this recipe is you can change the berry to blueberries or raspberries and have the same great treat.
1/2 cup butter
Combine 1/4 cup butter, 1/2 cup sugar, 1/3 cup flour and cinnamon mix. Cream butter and sugar well. Beat in egg add dry ingredients add milk and vanilla. Spread in buttered and floured 7-inch pan, add blackberries over batter, sprinkle crumb mixture over berries. Bake at 375 degrees for 45 minutes. Serve with whipped topping.
1 quart blackberries, washed and stemmed
Preheat oven to 375 degrees. In greased baking dish pour in berries and sprinkle with 1 1/2 cups sugar. Use less if the berries are very sweet. In a separate bowl combine the other ingredients. Pour flour mix over berries. Bake 45 minutes or until the crust is light brown and bubbly. Serve with fresh whipped cream and/or vanilla ice cream. Makes 4 to 6 servings.
4 tablespoons melted butter
In a bowl, combine melted butter, milk, eggs, 1 cup sugar and vanilla. In separate bowl, combine flour and baking powder. Add dry ingredients to liquid and stir. Do not over mix. In large skillet, combine water, 2 1/2 cups sugar and blackberries. Cook and stir over medium heat until mixture thickens. Drop dumpling batter by the spoonful into blackberry mixture and cook dumplings till they rise. Test with fork to see if they are done. When fork comes out clean, remove dumplings and continue with remaining batter.
Serve dumplings warm, topped with blackberry mixture. Whipped cream or ice cream is optional but good!
2 1/2 quarts fresh blackberries, washed
Make pie crust for 2 to 3 pies. Mix berries, sugar, juice and flour well. Let set until the berries form their own juice. Line a cake pan with pie crust; pour in berry mixture. Cut remaining pie crust into strips and crisscross on top of cobbler or lay a solid piece over entire pan top. Drop slices of butter in lattice squares. Bake at 425 degrees for 35 to 40 minutes.
3 cups fresh blackberries
Place 3 cups blackberries in pastry shell. Combine 1 cup sugar, 1/3 cup flour and salt. Add eggs and sour cream, stirring until blended. Spoon over blackberries. Combine 1/2 cup sugar and 1/2 cup flour. Cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle evenly over sour cream mixture. Bake at 350 degrees for 50 to 55 minutes or until lightly browned. If desired, garnish with blackberries and mint leaves. Yield: One 9-inch pie.
1 quart fresh blackberries
Place blackberries in large bowl. Sprinkle with sugar. Mix well. Let stand for several minutes. Combine oats, flour, brown sugar and cinnamon in bowl. Mix well. Cut in butter until crumbly. Spoon blackberries into buttered baking dish. Sprinkle oats mixture over top. Bake at 350 degrees for 30 to 35 minutes. Note: 1 quart fresh blackberries equals 4 cups whole blackberries or 2 cups crushed blackberries.
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!