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In July, our U-pick berry season takes off, starting with dewy red raspberries and expanding to include our giant, glistening blackberries a few weeks later. Our prized peaches, the symbol of summer, also begin to arrive mid-month. Pie time!
This month’s produce: Sweet corn, tomatoes, red raspberries, blackberries, early peaches, zucchini, cucumbers, green beans and peppers.
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| Summer Berry Crisp |
Ingredients:
- 2 cups blueberries
- 2 cups blackberries
- 2 cups raspberries
- ¼ cup sugar
- ¼ cup all-purpose flour
- ¼ teaspoon cinnamon
Crisp topping:
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup sugar
- Pinch salt
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
- Whipped cream or vanilla ice cream, for serving
Preheat oven to 350 degrees. Butter a 9-inch Pyrex pie plate.
Gently combine berries with the sugar, flour and cinnamon; place in prepared pie plate. Prepare topping: Combine oats, flour, both sugars and salt in a bowl. Use a pastry blender or two knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
Place pie plate on a baking sheet. Bake in the center of the oven until 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.
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| Blackberry Cobbler |
Ingredients:
- 4 cups fresh blackberries, rinsed and drained
- 2 cups sugar or to taste
- 2 teaspoon flour
- 1 tablespoon lemon juice
- Dough for one pie
- ½ cup butter
Preheat oven to 350 degrees. Combine berries, sugar, flour and lemon juice and stir well. Set aside.
Prepare pastry and divide dough in half. Roll half of dough to 1/8-inch thickness to fit bottom of 9 x 13-inch dish (lightly greased). Spoon berry mixture into pastry-lined dish; dot with butter.
Roll remaining half of dough to fit top of cobbler. Make slits in dough or cut into strips. Place over berry mixture. Dot with butter pats and sprinkle with sugar. Bake for about 45 minutes or until bubbly and golden brown.
Pastry:
- 2 cups all-purpose flour
- 3/4 teaspoons salt
- 2/3 cups shortening
- 3 tablespoons ice water
Combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Sprinkle water over mixture and stir with fork. Shape dough into ball. Dust dough and countertop with flour and roll dough out to desired thickness with a rolling pin.
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| Blackberry Mousse Pie |
Ingredients:
- 1 cup blackberry juice (no pulp or seeds)
- 1 envelope Knox gelatin
- 1 teaspoon lemon juice
- 1 cup sugar
- 1 cup whipping cream
- 1 teaspoon vanilla
- 1 graham cracker pie crust
In a saucepan, combine blackberry juice and lemon juice. Sprinkle gelatin over the juice. Bring to a slow boil, stirring constantly. Once slow boil is maintained, add sugar. Cook and stir about one minute to dissolve sugar thoroughly. Pour into a bowl and refrigerate until it becomes thicker (syrupy, but not set).
Whip cream and vanilla to soft peak stage. Gently pour cream into blackberry gelatin mixture. Fold/stir gently until an even color is achieved. Pour into graham cracker crust. Refrigerate or freeze.
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