BLUEBERRY RASPBERRY CRUNCH
This quick-to-fix dessert comes in handy when I need to make something sweet in a hurry. I often have the ingredients in my pantry.-Harriett Catlin, Nanticoke, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Combine pie fillings in a greased 13-in. x 9-in. baking dish. In a bowl, combine cake mix, walnuts and butter until crumbly; sprinkle over filling. , Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm.
Nutrition Facts : Calories 443 calories, Fat 15g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 398mg sodium, Carbohydrate 74g carbohydrate (44g sugars, Fiber 3g fiber), Protein 3g protein.
BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
- To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
- Let cool in the tins for 10 minutes, then remove and cool on wire racks.
SUMMER BERRY CRISP
Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.
Provided by Sheila Lukins
Categories Dessert Bake Kid-Friendly Quick & Easy Blackberry Blueberry Raspberry Oat Summer Parade Small Plates
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
- 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
- 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
- 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the 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.
STRAWBERRY, RASPBERRY & BLUEBERRY CRISP
When is it good to get Berry Berry? When it's baked into a yummy fruit crisp with strawberries, blueberries and raspberries.
Provided by My Food and Family
Categories Fruit Desserts
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 11
Steps:
- Mix sugar and 2 Tbsp. of the flour in large bowl. Add berries; toss to coat. Place in 13x9-inch baking dish.
- Mix remaining 1/2 cup flour, crushed grahams, oats, sugar, almonds, cinnamon, butter, oil and water. Sprinkle evenly over berry mixture.
- Bake at 375°F for 35 to 40 minutes or until lightly browned. Cool slightly.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 4 g
BLUEBERRY-STRAWBERRY CRISP
Serve ice cream with this blueberry and strawberry crisp for an irresistible dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In medium bowl, toss blueberries, strawberries, 1/2 cup granulated sugar, 1/3 cup flour, the nutmeg, vanilla and salt. Spoon into baking dish.
- In separate medium bowl, mix 1/2 cup flour, the oats, 1/3 cup granulated sugar, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives though ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle over berry mixture; spray topping with butter-flavor cooking spray.
- Bake 40 minutes or until topping filling is bubbly and is golden. Serve warm with ice cream.
Nutrition Facts : Calories 320, Carbohydrate 63 g, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 115 mg
RASPBERRY CRISP
My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.
RASPBERRY AND BLUEBERRY COBBLER
Serve with plain vanilla ice cream.
Provided by rbabyrolle
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
- Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
- Bake in preheated oven until the topping is golden brown, about 25 minutes.
Nutrition Facts : Calories 294.5 calories, Carbohydrate 53.2 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 2.9 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 196.3 mg, Sugar 36 g
BLUEBERRY RASPBERRY PECAN CRISP
Yield serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees.
- For the topping, in the bowl of a food processor, combine the flour, oats, brown sugar, and cinnamon, and process briefly to mince the oats. Add the butter and process until the mixture looks moist and begins to stick together. Stir in the pecans. Transfer to a small bowl and refrigerate.
- In a large saucepan over high heat, stir together the raspberries, granulated sugar, and cornstarch. Bring to a boil and cook, stirring, until the mixture is slightly thick and shiny, about 3 minutes. Stir in the blueberries and pour into a baking dish. Crumble the topping over the berries and bake for 30 minutes, or until golden. Remove the dish from the oven, drizzle the honey over the topping, and return to the oven for 5 minutes. Cool for at least 15 minutes before serving. Serve warm.
BLUEBERRY CRUNCH
Not sure where I got this recipe from--on another website somewhere I think. Kind of a "dump" style recipe. Use fresh berries, canned or frozen (thawed).
Provided by Boyz 5
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease a 9 by 13 inch baking pan.
- Spread undrained pineapple evenly in pan.
- Follow with the blueberries.
- Sprinkle 3/4 cup sugar over the blueberries.
- Sprinkle the cake mix evenly over the blueberries.
- Drizzle the melted margarine evenly over the cake mix; followed by the 1/4 cup sugar and the pecans.
- Bake for 45 minutes.
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RASPBERRY BLUEBERRY CRISP - TODAY.COM
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3.2/5 (6)Category DessertsAuthor Melissa ClarkTotal Time 1 hr 15 mins
- 2. To make topping, in a large bowl, whisk together flour, sugars, cinnamon, cardamom, allspice, and salt. Stir in butter. Coarse crumbs will form.
- 3. Pour filling into a 2 quart gratin dish or 10-inch round cake pan (do not grease first), mounding the fruit in the center. Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature.
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Total Time 1 hr 10 minsCalories 383 per serving
- In large bowl, mix together blueberries, 1/2 cup light-brown sugar, flour, orange juice and zest. Place into a 6- to 8-cup baking dish. Evenly scatter raspberries over the top.
- In another large bowl, whisk together flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in oats and pecans.
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