Blackberry And Rosemary Crumble Food

ROSEMARY AND LEMON BLACKBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking dish with parchment paper, leaving an overhang on two sides.
• Combine 1/2 cup white whole wheat flour, oats, 6 tablespoons butter, brown sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a small bowl; mix with a fork to make a crumbly topping. Place in the refrigerator.
• Combine 1/2 cup butter and confectioners' sugar in a bowl; beat with an electric mixer until light and creamy. Add eggs and egg yolk one at a time, mixing well after each addition. Beat in lemon zest, rosemary, and 1/2 teaspoon vanilla extract.
• Mix 3/4 cup white whole wheat flour, baking powder, and 1/8 teaspoon salt together in a separate bowl. Add to the creamed butter mixture in 2 to 3 batches, mixing well after each addition, until a thick dough forms.
• Spread dough in the bottom of the prepared pan. Arrange blackberries evenly on top. Stir crumb topping and sprinkle evenly over blackberries. Press down gently to pack topping down.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack; let cool for 1 hour.
• Lift bars out of the pan using the parchment paper edges. Cut into 12 pieces using a long serrated knife.

SUMMER BERRY COBBLER

Steps:

• Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
• Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.
• In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
• In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.

BLACKBERRY AND ROSEMARY CRUMBLE

Steps:

• Preheat the oven to 350°F.
• Mash together the butter, sugar, flour, and rosemary in a large bowl with your hands.
• In another large bowl, mix the blackberries, sugar, cornstarch, and juice of the lemon.
• Pour the filling into a 9"x13" glass baking pan and spread evenly with spatula.
• Crumble the topping over the blackberry mixture.
• Place the pan on a large cookie sheet to prevent dripping in oven and bake for 1 hour, until the topping is brown and the filling is bubbly.
• Serve topped with vanilla ice cream or drizzled with cream.

BLACKBERRY CRUMBLE PIE

Steps:

• Preheat the oven to 350 degrees. For the Pie crust: In a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse just until the dough begins to come together. Do not overprocess. Turn the dough onto a floured board and shape into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a 10-inch circle that is 1/8-inch thick. Place in a 9-inch pie dish and blind bake for 10 minutes. Remove from the oven and cool completely. For the filling: In a large bowl, gently mix together the blackberries, sugar, flour, lemon juice and ginger. Pour the mixture into the cooled pie shell. For the Crumble: In a bowl, mix together the flour, almonds, sugar and cardamom. Mix in the melted butter. Top the pie with the crumble and place in the oven and bake for 30 minutes, or until the crumb topping is golden brown. Remove from the oven and cool completely.

BLUEBERRY ROSEMARY BRAMBLE

Steps:

• Add the gin, lime juice, Rosemary Simple Syrup and blueberries to a cocktail shaker and fill with ice. Cover and shake vigorously for 10 to 15 seconds.
• Fill an 8- to 12-ounce glass with ice and strain the cocktail over the ice. Garnish with a rosemary sprig and a few blueberries.
• Add the sugar, rosemary sprigs and 1 cup water to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has completely dissolved and the rosemary is fragrant, about 3 minutes.
• Remove from the heat and cool completely. Once cooled, remove and discard the rosemary sprigs.

BLACKBERRY AND ROSEMARY CRUMBLE

Steps:

• To make the crumble topping, mash together the butter, sugar, flour, and rosemary in a large bowl. The best way to do this is with your hands.
• In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together. Pour the blackberry filling into a 9 × 13-inch glass baking pan; even it out with a spatula. Crumble the topping over the blackberry mixture. Bake for 1 hour on a nonstick cookie sheet (to catch any overflow) until the topping is brown and the fruit is bubbly. Serve the crumble with vanilla ice cream. Make sure the crumble is still a little warm so the ice cream will melt.

BLACKBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place blackberries in a large pie dish and sprinkle with sugar.
• Combine flour, brown sugar, butter, and cinnamon in the bowl of a food processor; process until combined. Spread the mixture over the berries and sugar. Sprinkle with walnuts.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.