Strawberry Blueberry Crisp for Two

Delicious little dessert for two!

Strawberry Blueberry Crisp for Two

Strawberry Blueberry Crisp for Two 3

2/3 cup chopped strawberries
2/3 cup blueberries
2 tsp corn starch
1 tsp sugar
1/4 cup flour
1/4 cup oats
1/4 cup brown sugar
1/4 tsp cinnamon
3 Tbl cold butter

Preheat oven to 350°. In small bowl stir together strawberries, blueberries, cornstarch, and sugar until well-coated. Divide fruit evenly between two ramekins and set aside on foil-lined baking sheet. In another small bowl combine flour, oats, brown sugar, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumble mixture over berries in ramekins (there is a lot of crumb mixture, try to use it all, it will shrink as it bakes). Bake 25-30 minutes, or until bubbly and the topping is golden.
Original recipe from thebakerchick.com, strawberries added.

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Apple Berry Crisp

Hot from the oven with a scoop of vanilla ice cream, heavenly!

Apple Berry Crisp

Apple Berry Crisp 2

Oatmeal Topping:
1 cup old fashioned oats
1/3 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup butter, cold

Apple Berry Mixture:
2 Granny Smith apples
lemon juice
1 lb container strawberries, cut into small pieces
1/2 pint container blueberries
3/4 cup sugar
2 Tbl cornstarch

Preheat oven to 375°. For Oatmeal Topping: Stir together flour, brown sugar, cinnamon, and salt. Cut in butter until it’s a coarse crumbly mixture. Set aside.

For the Apple Berry Mixture: Peel, core, and cut apples into thin bite sized pieces; place in large bowl. Squeeze a little lemon juice over apple pieces and stir. Add cut up strawberries and blueberries, stir all fruit together. Sprinkle sugar and cornstarch over fruit and gently stir. Pour fruit into a sprayed 9″x9″ square pan. Sprinkle oatmeal topping evenly over fruit mixture. Bake 50-60 minutes or until golden brown, hot and bubbly. Cool slightly. Serve warm with vanilla ice cream.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Lazy Apple Berry Pie

This is what happened when I wanted pie and was too lazy to peel apples. ;o)

Apple Berry Pie 1

Apple Berry Pie 2  Apple Berry Pie 3

Pastry for double crust pie
1 (21 oz) can apple pie filling
1 (14 oz) can whole berry cranberry sauce
4 cups frozen berries (mix I used had blackberries, raspberries, & blueberries)
1/3 cup sugar
1/3 cup flour
1 tsp cinnamon

Preheat oven to 400°. Line 9″ deep dish pie plate with half the pastry. In large bowl, stir together apple pie filling and cranberry. Fold in berries. Stir together sugar, flour, and cinnamon; gently stir into fruit filling mix. Pour into pastry lined pie plate. Roll out top crust and lay over filling, crimp edge. Cut a few vents with knife, sprinkle with cinnamon sugar and sparkling sugar (in desired). Bake for 40-45 minutes, cool, refrigerate until filling is set.

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Apple Berry Pie

Apple, strawberries, blueberries, blackberries, and raspberries!  Yes, all that in one pie, and so delicious.  It is pretty easy, I used a bag of mixed frozen berries.  This is a new favorite!

                       

1 pastry for double crust pie
1 cup sugar
4 tsp dry instant tapioca (I used Kraft Minute Tapioca)
3 Tbl flour
½ tsp cinnamon
3 cups apple, peeled, cored, sliced
1 (12 oz) bag frozen mixed berries (strawberries, blueberries, blackberries, & raspberries)
2 Tbl butter, cut in small pieces

Preheat oven to 375°.  Line 9” deep dish pie pan with bottom crust.  In large bowl, mix sugar, tapioca, flour, and cinnamon.  Add apple and mixed berries, toss gently to coat.  Pour into pie pan, place butter pieces over filling, and cover with top crust.  Cut slits in top crust for venting.  Bake for 50-60 minutes, cover edges if necessary to prevent over-browning.

One Year Ago Today:  Pumpkin Oatmeal Chocolate Surprise Cookies 

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Nutty Blueberry Cheesecake Bars

All I can say is…I think you will want to try these.  Can’t type anymore, I’m eating!

                       

2 cups flour
1¼ cups finely chopped walnuts, divided
2/3 cup brown sugar
1/2 tsp salt
2/3 cup cold butter
2 cups fresh blueberries
2 pkg (8 oz each) cream cheese, softened
1/2 cup sugar
2 eggs, beaten
1/4 cup milk
1 tsp vanilla

Preheat oven to 350°.  In large bowl, combine flour, 1 cup of finely chopped walnuts, brown sugar and salt.  Cut in butter until mixture resembles coarse crumbs.  Press half crumb mixture onto bottom of a sprayed 13” x 9” baking pan, set other half crumb mixture aside.  Bake for 12-15 minutes or until lightly browned.  Evenly distribute blueberries over top of crust.

In large bowl with electric mixer, beat cream cheese, sugar, eggs, milk, and vanilla until smooth, pour over blueberries. Sprinkle reserved crumb mixture evenly over cream cheese layer, then sprinkle the 1/4 cup finely chopped walnuts over crumbs.  Press down gently.

Bake for 25 minutes or until knife inserted near center comes out clean.  Cool on wire rack for 1 hour, then refrigerate until set to cut into squares.  Store in refrigerator.  Recipe adapted from tasteofhome.com.

One Year Ago Today:  Maple Walnut Spice Cookies

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Blueberry Oat Nut Muffins

These muffins are so good, excellent for a quick breakfast.  A little sweet but not too sweet, not a lot of sugar.  A hearty texture from the oats and a crunch of walnut, a nice change from a plain blueberry muffin.  Hits the spot.

1¼ cups old fashioned oats
1¼ cups flour
1/3 cup sugar
1 Tbl baking powder
1/2 tsp salt
1 cup milk
1 egg
1/4 cup oil
1 cup blueberries
1 cup chopped walnuts

Preheat oven to 400°.  Spray 6 cup muffin pan or use Demarle 6 cup muffin tray.  In large bowl, combine oats, flour, sugar, baking powder, and salt.  Mix in milk, egg, and oil just until dry ingredients are moistened.  Fold in blueberries and walnuts.  Divide batter evenly between muffin cups, they will be full.  Bake 22 to 25 minutes, until center tops are set.

One Year Ago Today:  Orange Chocolate Chip Bread

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.