Friday, June 15, 2012


Our local Bountiful Basket had a great deal on blackberries the other day, so I bought a flat.  I've never had so many blackberries and have been having so much fun finding recipes to use with them.  However, I have to hurry to use them because Dale likes to just snack on them-they're disappearing fast!

I wanted to make a crisp or cobbler with them but couldn't find a recipe that looked exciting.  Finally, I decided to just use one of my all time favorite recipes for an apple-cranberry crisp and substitute in the blackberries.  It was delicious.  The sweet apples balanced perfectly the tart berries.  And, of course, with a big ol' scoop of vanilla ice cream, how can you go wrong?!

The recipe I used is a modification of a Pampered Chef recipe.  I used the fruit part of the recipe and then add the topping from a recipe that a friend of mine gave me--it is the best, all time recipe for a crisp topping.  (Shh--the secret is graham crackers!)  I get so many compliments when I use this topping.

Here's the recipe.....enjoy!  (I just exchanged blackberries for the cranberries in the recipe.)

Apple Cranberry Cobbler (part of which is credited to Pampered Chef)

4 apples, peeled, cored, and sliced
1 16-oz can whole berry cranberry sauce
1/3 cup brown sugar
3 Tablespoons flour
1 tsp. cinnamon

1 cube melted butter
8 graham cracker squares (not rectangles) crushed
1/2 cup oats
1/2 cup flour
3/4 cup brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Combine the first five ingredients in a large bowl and pour into a large baking dish.  In a separate bowl, combine all the topping ingredients.  Mix until combined and crumbly.  Sprinkle topping over fruit.  Bake at 400 degrees for 30-35 minutes until apples are tender and top is golden brown.

1 comment:

Gingersnapped! said...

Erin, BYU Catering debuted an amazing blackberry recipe:

Blackberry Bread Pudding

8 cups stale, dried French bread, cut into cubes
2 cups frozen blackberries
5 eggs
½ cup sugar
½ teaspoon cinnamon
3 cups half-and-half

In a baking dish arrange the dried bread and blackberries, alternating layers of bread and blackberries. In a separate bowl whisk the eggs, sugar, cinnamon and half-and-half together until well blended. Pour the egg mixture over the bread and berries. Allow the pan to set a few minutes before baking to allow the bread to absorb the cream and eggs. Bake the pudding in a 350-degree oven for 30-40 minutes or until the custard is set. Serve warm in large bowls with English cream.

English Cream (Crème Anglaise)
(Easy Version)

1 package instant vanilla pudding mix
2 cups whole milk
1 ½ cups cream
1 teaspoon rum flavoring (or the real thing)

Mix the pudding mix and the milk together until well blended. Allow the pudding to set and then stir in the cream and rum flavoring. The finished cream should be thick and creamy and yet thin enough to be poured from a pitcher.

Hope you try it!
Your Loving Cous!! :-)