Blueberry Or Cherry Dessert Food

BERRY CHERRY CRISP

Steps:

• Preheat the oven to 350 degrees F and grease 4 individual ramekins or skillets or an 8x8" pan.
• In a medium bowl, combine cherries, blueberries and granulated sugar. In a small bowl, combine corn starch and water. Stir into cherry mixture. Spoon into prepared baking dish(es).
• In another medium bowl, combine butter, brown sugar, oats and flour with a pastry cutter or your hands until crumbly (it will have a cookie dough-like texture). Crumble over top of cherry mixture in baking dish(es) and press down gently.
• Bake for 30-40 minutes until bubbly and thickened and crumble is golden brown.
• Serve warm with ice cream.

BLUEBERRY CHERRY PIE

Steps:

• Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.
• Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.
• Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.

BLUEBERRY OR CHERRY DESSERT

Steps:

• Melt the butter or margarine, and add 1 cup sugar and the graham crackers. Press this mixture into a 9x13 pan.
• Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs.
• Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.
• Pour blueberry or cherry pie filling over the top of the baked dessert. Spread nondairy whipped topping on top of fruit. Refrigerate until ready to serve.

CHERRY BLUEBERRY PIE

Steps:

• In a large bowl, gently combine cherries and blueberries. In a small bowl, mix sugar, flour and nutmeg; stir into fruit. Let stand 10 minutes., Preheat oven to 425°. On a lightly floured surface, roll one half of the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Sprinkle with additional sugar. Cover edge loosely with foil., Bake 15 minutes. Reduce oven setting to 350°. Bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

QUICK CHERRY BLUEBERRY OAT CRISP

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, gently toss the cherries and blueberries with lemon juice. Place in a 9-inch deep pie dish (or an equivalent square baking dish).
• Combine the remaining ingredients in a separate bowl. Then evenly sprinkle the oat mixture over the fruit.
• Bake for 22-25 minutes until the topping is golden. Serve warm with whipped cream or vanilla ice cream.

FRESH BLUEBERRY & CHERRY CAKE BARS RECIPE (SIP BITE GO)

Steps:

• Preheat the oven to 350°F. Line an 8" metal square pan with parchment paper coming up the sides, so it can be used to remove the dessert after it bakes. Grease the parchment paper with a stick of butter or butter spray.
• Melt the butter and sugar together on the stove in a pan on medium heat. Stir regularly with a whisk until the mixture is smooth, about 5 minutes. Add the vanilla and give the mixture a final stir. Turn off the heat, letting the mixture cool down for a few minutes while you work on the next step. If the mixture cools completely, you'll need to heat it up to lukewarm so it's easy to pour and work with in the next step.
• Pour the butter/sugar/vanilla mixture In a large bowl. Slowly mix in the eggs, while stirring the mixture with a whisk. Add in the flour, baking powder, salt and cinnamon. Mix the batter until combined. Then gently fold in the fresh blueberries and cherries to make the cake bar batter.
• Using a spatula, transfer the batter into the pan. Bake for 40-50 minutes, until the top of the berry cake bars are golden brown. The edges will cook faster than the center, which is perfectly fine and adds to the chewy texture of the bars. If the center of the batter looks very wet, keep the cake bars in the oven for a few more minutes. The texture should be similar to a brownie.
• Once the cake bars are done, let them cool for 15 minutes. Remove the dessert from the tray, let it cool for another 15 minutes. Then slice into bars. Two cuts in each direction will yield 9 bars. Store the fresh blueberry and cherry cake bars in the refrigerator for up to 3 days. (They taste great cold, too!)

CHERRY BERRY CRISP

Steps:

• Preheat oven to 375°.
• Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
• Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture.
• Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.

BLUEBERRY CHERRY 7UP COBBLER

Steps:

• Spray bottom of large baking dish. Pour both cans of fruit filling on bottom. Cover with cake mix. Pour cherry 7up over.
• Bake in preheated 350 degree oven, for 35min. Sprinkle sugar on top if desired and bake additional 10min. Baking time total 45min. Serve warm with icecream. Or if taking to party decorate with coolwhip and fruit of choice.
• Mix and match fruits or cake mixes. Change up for any holiday!

HUSBAND'S BLUEBERRY/CHERRY DESSERT

Steps:

• Mix the 1st 3 ingredients together and bake for 8 minutes in a 9x13 baking pan at 325 degrees.
• Cool.
• Beat together the cream cheese, sour cream and sugar.
• Fold in the cool-whip.
• Spread over the cooled crust.
• Top w/cherry or blueberry pie filling.
• Refrigerate for two hours before serving.